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Thyme-Roasted Beef Chuck Tender
The White Canvas

Thyme-Roasted Beef Chuck Tender

Feta-stuffed portobello mushrooms · homemade rolls filled with smoked meat
Ingredient

Portobello Mushrooms

Some ingredients need very little to shine. Portobello mushrooms are one of them. A drizzle of olive oil and a few sprigs of herbs are enough; their naturally earthy flavour does the rest.

Main Course

Thyme-Roasted Beef Chuck Tender

4 servingsPreparation: 30 minutesMarinate for at least 5 hours, preferably overnightRoast for 2–2.5 hours

Ingredients

  • 1 kg beef chuck tender
  • 1 onion
  • 6 garlic cloves
  • 300 ml beef stock
  • 2 large potatoes
  • Sunflower oil
  • 1 tbsp fresh thyme
  • 2 tbsp Kremžská mustard
  • Salt
  • Freshly ground black pepper

Method

  1. Pat the beef dry with kitchen paper.
  2. Cut three garlic cloves in half lengthways and set them aside to stud the beef. Crush the remaining three cloves.
  3. Cut the onion into thin wedges.
  4. Make a marinade with the oil, crushed garlic, Kremžská mustard, thyme, salt and black pepper.
  5. Lightly score the surface of the beef in a criss-cross pattern, stud it with the garlic pieces and coat it well with the marinade.
  6. Arrange the onion around the beef, cover and refrigerate for at least 5–6 hours, ideally overnight.
  7. Transfer the beef to a roasting tin, add the beef stock and cover. Roast at 160–170 °C for about 2–2.5 hours, until tender.
  8. Remove the beef and keep it warm. Strain the roasting juices through a fine sieve into a saucepan.
  9. Peel and finely grate the potatoes. Add them to the roasting juices and simmer, stirring occasionally, for 5–10 minutes until the sauce thickens naturally.
  10. Season the sauce with salt and black pepper if needed. Slice the beef, spoon over the thyme sauce and serve.
Recipe inspired by: masodomov.sk
Side dish

Feta-Stuffed Portobello Mushrooms

3–4 servingsPreparation: 40 minutesBake for about 15 minutes

Ingredients

  • 6 large portobello mushrooms
  • 2 shallots
  • 2 chillies
  • 50 g feta cheese
  • 3 tbsp soured cream
  • 100 g coarsely grated Edam cheese
  • Chopped flat-leaf parsley, to garnish
  • Salt
  • Freshly ground black pepper
  • Olive or sunflower oil

Method

  1. Preheat the oven to 180 °C.
  2. Clean the mushrooms and carefully remove the stalks. Place the caps in a roasting tin lined with baking paper.
  3. Finely chop the mushroom stalks. Peel and finely chop the shallots. Deseed and finely chop the chillies.
  4. Heat a little oil in a frying pan and fry the shallots for about 2 minutes, until softened. Add the chopped mushroom stalks and fry for a further 3–4 minutes.
  5. Season the mixture with salt, freshly ground black pepper and the chopped chillies.
  6. Crumble the feta into a bowl and mix it with the soured cream to make a smooth mixture.
  7. Fill the mushroom caps about two-thirds full with the mushroom mixture, then spoon the feta mixture on top.
  8. Sprinkle with the grated Edam and bake for about 15 minutes, until the cheese has melted and is lightly golden.
  9. Garnish with chopped parsley before serving.
Bread

Homemade Rolls Filled with Smoked Meat

Makes 10–12 rollsPreparation: 40 minutesProving: 1 hour + 15 minutesBake for 20–25 minutes

Ingredients

For the dough
  • 25 g fresh yeast
  • 1 tsp sugar
  • 250 ml lukewarm water
  • 500 g plain wheat flour
  • 150 g potatoes, boiled in their skins, peeled and grated
  • 1 tsp caraway seeds
  • 1 tsp dried thyme
  • 1 tsp salt
  • 80 g shelled sunflower seeds
  • 1 tbsp vinegar
For the filling
  • 200 g smoked meat or good-quality ham
  • 1 large onion
  • 1 tbsp oil

Method

  1. In a small bowl, rub the yeast and sugar together to make a smooth paste. Stir with a fork for 1–2 minutes, then add 1 tablespoon of the flour and 100 ml of the measured water.
  2. Mix and leave to stand for 5–10 minutes, until frothy.
  3. Add the grated potatoes, caraway seeds, thyme, salt, sunflower seeds, vinegar and yeast mixture to the flour.
  4. Pour in the remaining 150 ml of water and knead to make a smooth, elastic dough.
  5. Cover the dough with a tea towel and leave to prove for about 1 hour, or until doubled in size.
  6. Meanwhile, make the filling. Finely chop the onion and fry it in the oil until golden. Add the smoked meat or ham, diced small, fry briefly, then leave to cool.
  7. Divide the proved dough into 10–12 equal pieces. Flatten or roll out each piece, add some filling and seal well.
  8. Place the rolls seam-side down on a baking tray lined with baking paper and leave to prove for a further 15 minutes.
  9. Bake at 190 °C for about 20–25 minutes, until golden.
  10. Serve warm or at room temperature.