Slow Roast Beef with Tarragon and Caper Sauce

by Stefan Kolsch

Rub the beef all over with olive oil and season with salt and pepper.
SERVINGS    
 
3-4
PREPARATION TIME
15 MINS
COOKING TIME
3½-4 HOURS

Ingredients

1kg Heart of Rump Roast or Tafelspitz
Olive Oil
Salt and Pepper
2 tbsp Tarragon (chopped)
2 tsp Horseradish Sauce
1 tbsp Dijon Mustard
Juice of half a Lemon
200g Greek Yoghurt
2 tbsp Capers

Slow Roast Beef with Tarragon and Caper Sauce

Instructions

Remove the beef from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. Preheat the oven to 80ºC/175ºF/Gas¼.

Rub the beef all over with olive oil and season with salt and pepper. Brown the beef all over in a hot, heavy frying pan for approximately 8 minutes. Place the beef into a roasting tin (use one with a snug fit) and put into the middle of the preheated oven. Cook for 3½ hours uncovered without basting.

Remove to a carving board and cover with a double sheet of foil. Leave to rest for 30 minutes before carving. (When carving be sure to cut across the grain, failure to do so will make the beef seem tough.)

For the sauce, combine the remaining ingredients and season with salt and pepper to taste. Can be served either warm or cold.

Serve with roasted beetroot and couscous

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