Slow-Roasted Beef with Leeks from ‘The New Easy’
This week, we’re spotlighting recipes from The New Easy: 135+ Clever Solutions and Flavor-Packed Recipes for Weeknights and Weekends by Donna Hay (HarperCollins). Hay is an Australian cookbook author and has her own magazine. Try the recipe at home and let us know what you think!
Photograph by William Meppem
By Donna Hay
Slow-Roasted Beef with Leeks
Serves 6–8
4 leeks, trimmed and halved lengthways
2 tablespoons extra-virgin olive oil
1 x 1.6kg (3 ½ pounds) beef sirloin roast
1 tablespoon extra-virgin olive oil, extra
400 ml (13 ½ ounces) beef stock
Sea salt and cracked black pepper
2 tablespoons chopped tarragon
2 tablespoons thyme leaves
Preheat oven to 100°C (212°F). Cover the leeks with boiling water and allow to stand for 5 minutes. Drain and pat dry.
Place the leeks in the base of a baking tray, drizzle with the oil, and pour over the beef stock.
Brush the beef with extra oil and generously sprinkle with salt and pepper. Heat a large non-stick frying pan over medium heat and cook the beef for 3 minutes each side or until just browned. Place the beef on top of the leeks and sprinkle with the tarragon and thyme leaves. Roast for 2 hours or until the leeks are tender and the beef is cooked to medium-rare. Remove the beef from pan, cover and keep warm.
Increase the oven temperature to 220°C (425°F) and cook the leeks for a further 10–15 minutes or until golden. Thinly slice the beef and serve with the leeks and pan juices.
Reprinted with permission from The New Easy by Donna Hay (HarperCollins).
More dinner recipes to make at home:
Rachael Ray’s Pork Chops in the Style of Porchetta
Roasted Pork Loin with Prosciutto & Rosemary-Fig Butter from ‘The Yellow Table’
Slow Cooker Beer Pulled Pork Recipe From ‘Real Food by Dad’
