Roasted butternut with beef

By Hope Malau
17 December 2014

This is a great economical and “lazy” meal to prepare; just chop and roast until tender.

Serves: 4 Preparation: 10 min Cooking: 2 hours 25 min

  • 6 beef shins
  • 2 cloves of garlic
  • 60 ml (¼ c) olive oil
  • salt and pepper to taste
  • 500 ml (2 c) beef stock
  • Butternut salad
  • 500 g butternut, cubed
  • 1 red onion, sliced
  • 200 g green beans, ends removed
  • 60 ml (¼ c) olive oil
  • salt and pepper

Preheat the oven to 180 °C and prepare a baking tray.

1. Rub the meat with garlic, olive oil, salt and pepper. Place in a roasting pan and brown on medium heat on the stove top until well browned.

2. Pour in the stock, cover with foil and put in the oven for 2 hours or until the meat is tender and cooked. Season with salt and pepper. Serve hot with the butternut salad.

3. Butternut salad: Place the butternut, onions and green beans in a roasting pan, drizzle with olive oil, toss through and season. Roast the vegetables for 25 minutes or until cooked.

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