MUSTARD ROSTBIFF WITH BUTTER BEANS & JAMMY TOMATOES
Prep: 25 mins | Cook: 2.5 hours | Skill: Easy | Serves: 5
Welcome to a loving Sunday where the fight for the last rich, crispy butter bean will be on. One of the best things about this recipe is that after the weekend you will have leftovers for school, work and ongoing dinners. So, if you’re looking to save money, this is definitely a great option. If you’re looking for everlasting flavor, that’s even better.
INGREDIENTS
2-3kg rostbiff
4 tbsp. Dijon mustard
2 tbsp. cumin seeds
Pinch of salt
Pinch of pepper
2 tbsp. olive oil
2 onions, sliced
2 garlic cloves, finely chopped
3 cans of butter beans
1 leek, sliced
3 sprigs thyme
1 bay leaf
½ L chicken stock
5 whole tomatoes, halved
2 tbsp. olive oil
2 tsp. honey
Whole garlic head, chopped in half
METHOD
1. Preheat oven to 220°C. In a bowl, mix the mustard, cumin seeds, salt and pepper and spread all over the surface of the Rostbiff.
2. Place on a wire rack above a roasting tray and cook for 20 minutes. Turn heat to 170°C and cook for 2- 2 ½ hours or until a meat thermometer registers 55°C. Remove from the oven and allow to rest for 15 minutes before slicing.
3. For the roasted butter beans, caramelise the onion in the olive oil on medium heat for 5-7 minutes in a roasting pan. Add in the garlic and stir through for another 2 minutes to get that super tasty flavour.
4. Drain the butter beans and mix into the onions, followed by the rest of the ingredients. Season the mixture with salt and pepper. Bring to the boil and place in the oven for 30-45 minutes at 170°C or until the sauce is almost gone.
5. For the tomatoes, place them on a baking tray ‘cut side’ up. Drizzle with olive oil and honey. Place the garlic heads down (‘cut side’ up) and sprinkle with salt and pepper. Roast in the oven at 170°C for 30-45 minutes or until moisture is gone and they are super ‘jammy!’
6. To serve, place the tomatoes down, followed by slices of beef and top with the butter bean sauce. You can always have an extra dollop of mustard too.