Roast Beef In Foil
|Silverside/Bolar blade / topside||2 Kilogram|
|Garlic||1 Clove (5 gm), crushed|
|French onion soup||10 Ounce (1 Packet)|
|Dried tarragon/Dried thyme||1⁄2 Teaspoon|
|Dry mustard||1 Teaspoon (Leveled)|
Place meat on a double thickness of aluminium foil large enough to wrap around it. Spread top with half the garlic and sprinkle with half the soup and herbs and a little dry mustard. Pat seasonings well into beef, turn over, and repeat with the other side. Wrap the meat loosely in the foil, crimping the edges well together, and place in a baking dish. Bake in a preheated moderately hot oven 190C (375F) for 1 hour 30 minutes. (This will give you meat still a little rare in the middle. Overcooking can result in dryness.) Carefully unwrap meat and remove to a heated serving dish. Pour juices that have collected back into the baking tin, and add enough hot water or stock to make a thin gravy. Reheat, taste for seasoning, and pour into a gravy boat. Carve the meat in fairly thin slices and serve with gravy, baked potatoes, pumpkin and a green vegetable.
Note: Peel and cut into serving 140 portions the potatoes and pumpkin. Parboil in boiling salted water about 15 minutes. Brush potatoes and pumpkin with a little oil or melted butter and bake in dish with beef for 1 hour.