Molly's Spanish Roast Beef

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READY IN: 2hrs 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Unroll beef and wipe with a clean cloth or paper towel.
  • Finely chop one of the onions and sprinkle over beef. Cover with bacon rashers trimmed of fat, and re-roll beef. Tie or skewer securely.
  • Chop garlic finely and place in a bowl with vinegar, and salt and pepper to taste. Stand beef in bowl for 5 minutes, turn beef and stand a further five minutes. Drain remaining marinade and reserve.
  • Heat 1 tablespoon olive oil in a griddle, and sear beef on all sides until browned.
  • Place beef in a baking dish with the extra tablespoon of olive oil, cover and cook in a hot oven (450 degree F) for 15 minutes.
  • Remove from oven and pour red wine and reserved marinade over meat.
  • Return to oven, reduce heat to 400 degrees, cover loosely with foil and cook for 1 1/4 hours, basting several times.
  • Cut remaining two onions in half and place with tomatoes around joint, and bake uncovered for a further 30 minutes. Add a splash of water to pan if necessary.
  • Beef should be moist and tender with a rich brown gravy.
  • Serve with roasted vegetables.
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