1 Harvey Beef Marinated Roast (approx 1.2kg) 1 ½ cup stock (beef or chicken) ⅓ cup honey 1 Tbsp soy sauce 2 Tbsp Worcestershire sauce 1 Tbsp Djon mustard 2 Tbsp ginger powder 4 garlic cloves, peeled Herby Rice 2 cups cooked rice (or quick cook rice) 1 Tbsp extra virgin olive oil Pinch of salt 1 ½ cups finely chopped mixed herbs (we used coriander, parsley and fennel) (reserve ½ cup chopped herbs for bean salad) Bean and Herb Salad 150g green beans, top and tailed, cut into quarters ½ small red onion, finely diced 1 green capsicum, diced 1 lebanese cucumber, diced ½ lemon, juiced 1 Tbsp extra virgin olive oil Salt and pepper ½ cup chopped herbs reserved (as above)
Pre-heat oven 150°C 1. Using a 4-6 litre lidded casserole dish or roasting pan, combine stock, honey, soy sauce, worcestershire sauce, dijon, ginger and garlic. 2. Heat over medium heat and whisk until smooth. 3. Place beef in dish and turn to coat with marinade. Cover with lid or tight fitting foil. 4. Cook on low for 3 ½-4 hours, depending on size of roast. Check liquid levels after 2 hours and top up with stock or water as required. 5. Once the beef is tender, remove from oven and gently pull apart the meat using two forks. Herby Rice 1. Combine warm cooked rice with oil, salt and one cup of the chopped herbs. Bean Salad 1. Blanch green beans and refresh in ice cold water. 2. Combine all ingredients in a bowl and toss to combine. Adjust seasoning and lemon juice to taste. COOKS NOTES Fill burritos with Honey Garlic Shredded Beef and bean salad as a fun option for this dish or to make use of leftovers. Optional to serve with sour cream
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