Slow Cooked Beef Stock Potatoes
Cook Time 40 minutes
Servings 3
Ingredients
3 cloves garlic, bruised
1kg Dutch cream potatoes, chopped into quarters lengthways
2 tbsp extra virgin olive oil
1 tsp dried oregano
500ml beef liquid stock
50g butter, retain half the butter to finish the dish
Parsley, to garnish
Method
Place half the butter, the potatoes, garlic, oregano and the stock into a saute pan and bring to the boil, and reduce to a simmer for 30 - 35 minutes or until the majority of the liquid is evaporated.
Finish off with the remaining butter and serve with parsley.