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DUTCH OVEN ANGUS RESERVE STRIPLOIN WITH GARDEN VEGETABLES

Serves
4
Prep
10 mins
Cook
1 hr
Difficulty
Easy
Ingredients.
  • 1.4kg piece Angus Reserve striploin
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 2 Tbsp za'atar
  • 2 red onions, thickly sliced
  • 2 sticks celery, sliced
  • 6 okra, split
  • 4 cloves garlic, minced
  • 2 tsp fennel seeds
  • 4 bay leaves
  • 1 cup baby tomatoes, halved
  • ½ cup black olives, chopped
  • 1 bunch parsley leaves
  • polenta, to serve
Method.
  • Preheat oven to 220°C. Score the striploin in fine parallel lines, then season with salt and pepper. Pour half the oil into a Dutch oven set over a moderate-high heat and cook for 10 minutes, turning regularly, until well browned. Scatter with za'atar then set aside.
  • Add the remaining oil to the Dutch oven then fry the onions, celery, okra, garlic, fennel seeds and bay leaves for 5 minutes. Mix in the tomatoes, olives and parsley. Set the beef on top then fit the lid and bake for 30 minutes.
  • Remove the lid, then bake for a further 30 minutes, until the meat is well-browned and medium. Set aside to rest, then carve ad serve with the polenta.
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