Beef in a bag

Beef in a bag

Ingredients

1.25 kg beef roast (eye rump cenpe)

0.5 cup wholegrain mustard

1 tbsp honey

1 tbsp gravy powder

2 cloves garlic sliced

1 tbsp fresh rosemary leaves

3 medium carrots, halved lengthways

6 small baby potatoes

1 tbsp olive oil

1 oven bag (40 x 25cm)

Method

  • Preheat fan forced * oven to 180°C
  • Place beef in oven bag. Add combined mustard, honey, gravy powder, garlic and rosemary
  • Press bag to coat beef with mustard mixture
  • Toss vegetables in oil. Add to bag. Secure with twist tie
  • Place beef in bag in roasting pan
  • Pierce bag 6 times near tied end
  • Cook beef for 1 hour. Completely open top of bag. Stir juices, baste roast and cook for further 15 minutes until beef and vegetables are browned
  • Remove beef from oven. Cover loosely with foil and rest for 10 minutes. Return vegetables to oven to finish browning whilst beef is resting
  • Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time

Tips

  • Carve beef into thin slices against the grain. Serve with vegetables and juices from bag
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