Melanie's Aitchbone Roast with Sauce

Sunday Lunch is Sunday Roast. I always buy it on the Saturday and decide then and there ‘what am I going to roast tomorrow’ it’s always either, lamb, pork or beef. I’ve never roasted Aitchbone before so decided to buy one. I googled recipes just to find out that it’s nothing more really than a cheaper cut of the roast beef! (Yes I can be dumb sometimes )

Ingredients:
1 ½ -2kg aitchbone
4 tblsp olive oil (divided)
2 tblsp butter
2 red onion quartered, then separated into leaves
5 garlic cloves slivered
1 cup beef stock (heated) (I used a cube and boiling water)
¼ cup apple cider vinegar
3 tblsp fresh thyme chopped
1 tblsp kosher salt, fresh cracked black pepper
250 gr patty pans
250 gr baby marrow
½ cup cream
2 tblsp flour (for thickening)
4 large potatoes halved
Salt and pepper
Corn flour
2 tblsp parmesan cheese (packet variety)
Method
Add 1/2 the garlic slivers into pockets created in the beef.
Rub the beef with the olive oil, salt and pepper.
Heat remaining olive oil and butter in a dutch oven.
Add the beef and brown all sides.
Add onion and remaining garlic and sauté till soft.
Add beef stock to pan together with thyme and ACV.
Reduce heat and simmer for ½ an hour.
In the meantime, parboil potatoes till slightly tender and drain.
Season with salt and black pepper.
Season corn flour with mixed herbs and parmesan cheese (packet variety) and sprinkle over potatoes and shake off excess.
In the meantime preheat oven at 180 degrees and heat oil for potatoes.
Add patty pans and baby marrow to roast for another 45 minutes.
Add potatoes to hot oil. And roast same time as beef on lower rack.
Remove and set on a platter and carve meat into thin slices.
Return pot to stove and heat and bring juices to a boil.
Make a paste with cream and flour and add to the pot and thicken.
Pour over meat and vegetables.
Prepared, tried and tested by:  Melanie Kramar‎