Slow cooking gives sensational results to Brian Turner's braised beef. Try it with mashed potatoes for the ultimate comfort meal.
Preheat the oven to 170 C.
Heat 2 tbsp oil in a pan and sear the beef to colour, remove and leave on a plate.
Slice onions thinly, add to the oil and colour well, stirring regularly.
Put beef back in, cover with the stock and bring up to the boil, put on a lid and put beef into the oven.
Cook for about 3½ hours (depending on the weight of the meat if its a fat size it may need longer and smaller sizes cook for 2 to 2½ hours) check by piercing meat with a fork or a skewer – if the meat slips off easily then it’s done.
When cooked, take out the beef out of the stock, cover and leave to rest in warm place.
Meanwhile, peel and cut parsnips in half lengthwise.
Heat some oil in another pan and colour the parsnips.
Place in the oven to roast for about 40 minutes.
In a saucepan reduce the stock by about half over a strong heat.
When the stock is reduced, take off the heat, add mustard and season.
Take the string off the beef and carve two slices per person.
Put some parsnips on each plate with the beef on top and sauce over and around.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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