• 1.5 kg boneless beef roast (topside, brisket or similar)
  • salt and freshly ground black pepper
  • 5 ml (1 t) dried mixed herbs
  • 45 ml (3 T) sunflower oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 x 115 g Rhodes Tomato Paste Sachet
  • 250 ml (1 C) red wine
  • 500 ml (2 C) prepared beef stock
  • 1 x 410 g can Rhodes Chopped & Peeled Tomatoes
  • 2 bay leaves
  • 30 ml (2 T) corn flour mixed with a little water to form a paste


  1. Season the beef with the salt, pepper and mixed herbs.
  2. Heat the oil in a large stove to oven saucepan or casserole dish and sear the beef on all sides to brown.
  3. Set aside.
  4. In the same pan, add the onions and cook for a few minutes until they begin to soften.
  5. Add the garlic and fry for a few minutes more.
  6. Stir in the Rhodes Tomato Paste and the red wine. Using a wooden spoon to scrape any bits from the bottom of the pan.
  7. Add the beef stock and the Rhodes Chopped & Peeled Tomatoes and bring to the boil.
  8. Return the beef to the pan and cover tightly with the lid or tin foil.
  9. Transfer the beef to an oven that has been preheated to 160˚C and braise for 3 hours or until the meat is tender.
  10. Remove the beef from the casserole and bring the gravy to the boil.
  11. Season to taste with salt and freshly ground black pepper.
  12. If the gravy is not thick enough, stir in the corn flour paste and stir until the gravy thickens.
  13. Slice the roast and serve with the gravy.
Cooking Tip

Add roasted potatoes and a side dish to create a feast.


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