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Slow-cooked beef heel of the round


  • 3kg beef heel of the round
  • 300ml water
  • 150g salt
  • 20g fresh thyme
  • 5g black pepper
  • 50g garlic


  • 500g fresh young beetroot
  • 500g celery stalks
  • 80g sugar
  • 40ml balsamic vinegar
  • 40ml cider vinegar
  • 10g salt


Servings:4Level: easy

1. Make the marinade by mixing the water and spices together. Dip the beef into the marinade and place in the fridge for 12-18 hours.

2. Pre-heat an oven to 120° C. Remove the beef from the marinade, dry it off, put it in the oven and roast for approximately 6 hours (cooking 1 kg roast beef takes around 2 hours). After the beef is cooked, strain off the juices from the meat and set it aside for later. Cover the meat with tinfoil and allow to rest for at least 30 minutes.

3. Prepare the garnish. Take two frying pans. Pour the cider vinegar and 40g of sugar into one of them. Pour the balsamic vinegar and the remaining sugar into the other one. Pour the water slowly into both pans. After the balsamic vinegar starts to boil place the beetroot into the pan. Put the celery stalks into the pan with the cider vinegar. Cover the pans with lids. Braise the beetroot for 3 minutes and celery stalks for 5 minutes.

4. Prepare the gravy. Collect the fat from the meat juice and mix it together with the syrups you obtained from braising the beetroot and celery stalks. Simmer the gravy until you reach the desired consistency. Serve the dish on a warm tin or plate.


Slow-cooked beef heel of the round