You will need
1 kg topside or silverside (best to select a roll or long thin cut about 10 cm in diameter)
3 T (45 ml) olive or canola oil
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
12 cloves of garlic, peeled
1 bay leaf
1 T (15 ml) Ina Paarman’s Beef Flavour Stock Powder or 1 x 25 g Ina Paarman’s Liquid Beef Stock
1¼ cups (310 ml) water
Bring the meat to room temperature seasoned with the Garlic Pepper Seasoning and leave it out of the fridge for half an hour.
Brown the meat all round, in the oil, in a heavy saucepan. Remove to a plate. Brown the garlic cloves in the remaining oil and spoon them out on a separate small plate. Cover with cling film to use later.
Put the bay leaf, Stock Powder and water in the saucepan and bring to the boil. Add the meat, turn the heat to low, cover with a tight fitting lid and simmer for 35 – 40 minutes. Best to insert a meat thermometer into the roast after 20 minutes. Cook to medium rare, (60°C). Remove from the stove. Add the garlic cloves to the saucepan.
Slice the meat thinly. First drizzle the pot-liquid over the sliced meat. Sprinkle the garlic cloves over. Finally spoon the gravy over. Can be prepared the day before and covered. Reheats well in a microwave.