DUTCH OVEN ANGUS RESERVE STRIPLOIN WITH GARDEN VEGETABLES
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
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.