Tips
set the beef aside, drain the vegetable keep the juice.
put the juice back in the dish, add water / beef stock, a knob of butter. let it boil.
put in 1 tbsp of flour, let it thicken.
and enjoy with the roast
Ingredients
| 1 kg | beef (sirloin/topside) |
| 2 tbsp | olive oil |
| To taste | salt & pepper |
| 8 cloves | garlic |
| Roast Potatoes & Vegetables | |
| 2 | carrot |
| 2 | celery |
| 3 | russet potato (quartered) |
| 2 stalks | rosemary |
| 2 stalks | thyme |
| 2 tbsp | olive oil |
| To taste | salt & pepper |
Instructions
- 1
-
Preheat the oven at 200c
- 2
-
Prepare the beef. Rub olive oil, salt, pepper thoroughly on the beef.
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- 3
-
Make holes all over the beef (around 6-8 holes) and insert in the garlic clove. 1 garlic per hole.
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- 4
-
For the roast vegetables & potatoes - slice the vegetables as your like - if possible in the big chunks.
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- 5
-
Mix the vegetables with olive oil, salt, pepper & herbs. spread it in the roasting dish. add a splash of water
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- 6
-
Top the vegetables with the beef. Top the beef with a stalk of fresh thyme & rosemary
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- 7
-
Roast around 40 - 45 mins
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- 8
-
When cooked, let the beef to rest for about 5 mins and serve.
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Recooks
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