A simple herb and garlic rub lets the natural flavor of the Aussiegrassfed beef shine. Cutting a bit of the mix into the roast amps up the flavor, and makes you look fancy. And leftovers are great for sandwiches!
1 Australian beef stew meat, visible fat trimmed
3 cloves garlic, peeled and crushed
2 tablespoons chopped fresh oregano
3.5 ounces olive oil
12 small new potatoes
grated zest of 1 lemon
roasted tomatoes and asparagus to serve
Preheat oven to 400°F (200°C). Combine garlic, lemon and oregano. Make a slit lengthwise in the stew meat, and rub in the garlic mix. Rub any remaining mix over the outside of the beef. Cover with the oil and marinate at least half an hour, longer if you have time.
Place beef on a rack in a roasting tray and place potatoes in a separate tray. Cook, checking after 30 minutes. When cooked to preference, take the meat from the oven, cover with foil and let rest at least 15 minutes.
While the roast rests place tomatoes and asparagus in the oven for 10-15 minutes.
Slice beef and serve with potatoes and roasted tomatoes and asparagus.
Tip: Refrigerate leftover beef, wrapped in foil and plastic. Slice thinly for sandwiches. Never leave leftovers in the oven overnight.