Ingredients
· 1.5kg whole beef blade
· 8 slices pancetta
· Freshly ground black pepper, to season
· 1 Tbsp olive oil
· 6 eschalots, peeled
· 1 cup marsala
· 1 cup beef consommé
· 4 fresh bay leaves
Mash
· 3 large sebago potatoes
· 2 large carrots
· 2 large parsnips
· 2 Tbsp olive oil
· 2 cloves garlic, crushed
· Salt and white pepper, to season
Method
-
Preheat oven to 160ºC. Remove any excess fat and sinew from beef. Make eight 2cm-long, 2cm-deep incisions across top of beef and insert a slice of pancetta into each. Roll up and tie with string at each end and centre of the roll to secure. Season with black pepper.
-
Heat oil in a large heavy-based saucepan. Add beef and cook until browned all over. Remove from pan and put in a deep baking dish. Arrange eschalots around beef.
-
Pour marsala and beef consommé into saucepan and slowly bring to the boil, then cook for 6-7 minutes or until reduced by a third. Pour marsala mixture over beef, cover with a lid and cook for 1½ hours. Remove from oven and set aside for 10-15 minutes to rest.
-
Meanwhile, to make mash, peel potatoes, carrots and parsnips.
-
Cut into chunks and put in a large heavy-based saucepan. Cover with cold water and bring to the boil.
-
Cook for 25 minutes or until tender. Drain. Return to pan and mash. Add oil and garlic, then season and beat with a wooden spoon until creamy.
-
Transfer beef to a serving platter and spoon over a little of the marsala mixture. Garnish with bay leaves. Serve with eschalots, mash and remaining marsala mixture.