Ingredients:

• 1kg beef sirloin
• 1 large clove of garlic
• 50g piripiri Dukah
• 2 bunches of turnip tops, washed and chopped
• 1kg Maori potato, washed and cut in halves
• fresh rosemary
• 1 large carrot, chopped
• 1 large onion, chopped
• 2 litres beef stock
• 200mls Port Wine
• 100g butter
• 100ml olive oil
• salt

Cut slots about a cm deep around the beef roast.

Peel husk of the garlic and push each clove into the slots. Push in some rosemary tips with the garlic cloves.

Season the meat using salt and piripiri dukah.

Heat cast iron pot over open fire. Heat oil in pot. Place meat in and seal all sides.

Add the carrots and onions. Stir-fry for 5 minutes then add the port first then half the beef stock. Place lid ontop and cook meat to medium rare.

In another pot, bring some water to the boil. Season with salt and butter, add the turnip tops, place a lid ontop and cook for 10 minutes or till turnip tops are soft.

Boil the Maori potatoes, slice and lightly fry in a little olive oil and butter. You can also add pumpkin and kumara for colour and different flavours. Season to taste with salt and pepper.

Remove the sirloin; add beef stock slowly stirring all the time. Stir to extract all the flavours from the bottom of the pot. Reduce stock to a sauce consistency.

Strain water from the turnip tops, place potatoes onto plate first followed by the turnip tops. Slice the meat, place on top of the vegetables, finish with the sauce.