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Oven Baked Beef Sirloin with Prunes & Marmite-onion sauce

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  • 250g SAFARI Pitted Prunes
  • 6 Medium onions thinly sliced
  • 8 Garlic cloves, crushed
  • 4 Bay leaves
  • 1 sprig of rosemary
  • 750 ml dry red wine
  • 2 kg beef sirloin with fat on top
  • 10 ml marmite
  • Salt and pepper to taste
  • 30 ml whole grain mustard
  • 1L double thick Greek yoghurt


  1. Cut the onion rings into thin slices. Arrange the onions, crushed garlic, rosemary and bay leaves in a roasting pan and add the prunes. Pour over the red wine.
  2. Spread the marmite over the sirloin and sprinkle with salt and pepper.
  3. Place the sirloin on top of the onions and herbs and cover with tin foil.
  4. Oven bake the meat at 100 degrees for 7-8 hours. Take the meat out of the roasting pan and cover it with a new piece of tin foil and let it rest.
  5. In the meantime heat up the pan juices and add the mustard. Mix in the yoghurt and let it simmer, but do not let it boil or the yoghurt will split.
  6. Cut the sirloin and serve with the prune and onion sauce
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