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Serves 6
- 1 kg boneless rump or rib roast
- 250g mixed tomatoes
- 1 head garlic, cloves peeled
- 1 tablespoon (20ml) olive oil
A scrumptious combination of flavours that will cause your soul to sing. It’s a perfect way to create with any leftovers in the fridge.
Preheat oven to 180°C. Season the beef with 1 teaspoon sea salt and cracked pepper and place in a large roasting pan. In a bowl, combine the tomatoes, garlic, oil, sea salt and cracked pepper. Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare. Transfer the beef to a cutting board, cover with foil and let rest for 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.
Cook with fresh herbs like thyme and garlic when you can. They are naturally antimicrobial and can prevent growth of bad bacteria in your gut. In addition, thyme is a beautiful accompaniment to almost any roast because its flavour is not lost once roasted. For a super delicious Pan Jus: Over a moderate / high heat place the roasting pan, add ½ cup (125ml) red wine for red meat, or white wine for white meat. Cook stirring and scraping until the jus has reduced. Add ½ cup (125ml) stock and stir. Gradually add 2 tablespoons (30g) butter stirring to incorporate. Taste and season if necessary.
