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Roasted pastrami rubbed beef with fennel and leeks

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For a comforting meal, have a go at this roast beef with pastrami rub. It's loaded with flavour and super easy to prep.

  • Serves6
  • Cook time1 hour
  • Prep time10 minutes, + 10 mins resting time
Roasted pastrami rubbed beef with fennel and leeks

Ingredients

  • 1 fennel, cut into wedges, fronds reserved
  • 2 leeks, halved lengthways, cut into 5cm pieces
  • 500g Kent pumpkin, peeled, seeded, chopped
  • 1 garlic bulb, halved crossways
  • 1kg Coles Beef Blade Roast with Pastrami Rub
  • 2 tbs extra virgin olive oil
  • 4 portobello mushrooms
  • Flat-leaf parsley leaves, to serve

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Method

  1. Step 1

    Preheat oven to 180˚C. Line a roasting pan with baking paper. Place the fennel wedges, leek, pumpkin and garlic in the lined pan. Season.

  2. Step 2

    Top with the beef and drizzle with oil. Roast for 40 mins. Add the mushrooms to the pan and roast for a further 20 mins for medium or until the beef is cooked to your liking. Loosely cover with foil and set aside for 10 mins to rest.

  3. Step 3

    Slice the beef. Sprinkle with the parsley and reserved fennel fronds. Serve with the vegetables.

    Roasted pastrami rubbed beef with fennel and leeks

    Roasted pastrami rubbed beef with fennel and leeks
    • Serves6
    • Cook time1 hour
    • Prep time10 minutes, + 10 mins resting time
    Ingredients
    • 1 fennel, cut into wedges, fronds reserved
    • 2 leeks, halved lengthways, cut into 5cm pieces
    • 500g Kent pumpkin, peeled, seeded, chopped
    • 1 garlic bulb, halved crossways
    • 1kg Coles Beef Blade Roast with Pastrami Rub
    • 2 tbs extra virgin olive oil
    • 4 portobello mushrooms
    • Flat-leaf parsley leaves, to serve
      Description

      For a comforting meal, have a go at this roast beef with pastrami rub. It's loaded with flavour and super easy to prep.

      Method

      1. Step 1

        Preheat oven to 180˚C. Line a roasting pan with baking paper. Place the fennel wedges, leek, pumpkin and garlic in the lined pan. Season.

      2. Step 2

        Top with the beef and drizzle with oil. Roast for 40 mins. Add the mushrooms to the pan and roast for a further 20 mins for medium or until the beef is cooked to your liking. Loosely cover with foil and set aside for 10 mins to rest.

      3. Step 3

        Slice the beef. Sprinkle with the parsley and reserved fennel fronds. Serve with the vegetables.