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ROAST BEEF WITH ROASTED TOMATOES, TAPENADE AND BOK CHOY

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Serves: 6 Prep: 20 mins (+ 3 hours refrigeration) Cooking: 1hr 30 mins

INGREDIENTS

¼ cup balsamic vinegar

2 tbs fresh thyme leaves

1 tbs chopped fresh rosemary leaves

1/3 cup olive oil

1.2kg beef rump roast

4 garlic cloves cut into thirds

600g Carisma potatoes, chopped

3 x 240g packets cherry truss tomatoes

1/3 cup olive tapenade

Salt and pepper, to season

3 bunches baby bok choy, bulbs removed

 

METHOD

  1. Combine balsamic vinegar, thyme, rosemary and 2 tablespoons oil in a jug. Place beef in a baking dish. Using a small sharp knife cut 12 2cm-long x 3cm deep slits over beef. Insert garlic slices in slits. Pour over vinegar mixture. Turn to coat. Cover with plastic wrap. Refrigerate for 3 hours if time permits.
  2. Preheat barbecue on high with hood closed. Lightly grease a disposable foil baking tray. Place potatoes in a large bowl, add remaining oil and season with salt and pepper. Toss to coat, then place beef and potatoes in prepared tray.
  3. Reduce temperature to medium. Roast beef and potatoes, with hood down, using indirect heat (turn burners on ½ of the bbq to required temperature and place baking tray on unheated side of the bbq) for 1hr to 1hr 15 mins for medium or until cooked to your liking.
  4. Remove from the bbq, cover, rest beef for 20 mins. Place tomatoes in a disposable foil baking tray. Roast (with hood down) for 15-20 mins or until tomatoes start to collapse. Meanwhile, steam bok choy either on stove or in microwave.
  5. Slice beef. Serve with potatoes, tomatoes, tapenade and steamed greens.

 

Source: About.com

Author: Donna Saunders