Ideal for a big family gathering and suitable for Shabbat lunch, the secret to this delicious dish is to press the crushed peppercorns hard into the meat. A good layer is required to provide a tasty crust – don’t feel shy about the quantity as the peppercorn taste mellows with cooking. Slow gentle cooking will produce the most succulent tender meat. Enjoy with crispy sliced new potatoes or cous-cous.

Roast Peppercorn beef 3c

Denise Phillips’ Roast Peppercorn Beef

Preparation time: 10 minutes | Cooking time: 2 hours | Serves: 6 to 8 people[divider]

Ingredients:

Roast Peppercorn beef 12kg round bola
2 tablespoons clear honey
4 cloves garlic – peeled and finely chopped
5 tablespoons coarsely-crushed black peppercorns
2 tablespoons dried thyme
1/2 teaspoon coarse salt
200ml hot water mixed with 2 tablespoons beef stock powder
100ml red wine/kiddush wine

Method:

Roast peppercorn beef 2e1. Preheat the oven to 220C/425F/ Gas mark 7.
2. Place the round bola joint in a shallow roasting tin.
3. Mix the garlic, pepper, thyme and salt together.
4. Spread the honey over the top of the beef and cover liberally with the coarsely ground pepper and dried herb mixture and pressing it well done.
5. Pour the stock and red wine into the base of the roasting tin.
6. Cover with foil and cook for 20 minutes.
7. Reduce the heat to 175C/ 350F/ gas mark 5.
8. Roast for an additional 1 hour 30 minutes.
9. Leave to rest for 20 minutes before carving.

To serve the stylish way: Dust plate with black pepper