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Roast Beef with Garlic Potato Bake and Horseradish Mash
3 / 5
Lean topside, rib of beef or sirloin joint
Gas mark 4-5, 180°C, 350°F
Between 40 and 60 minutes
Cooking Time Detail:
Rare - 20 minutes per 450g/½kg (1lb) plus 20 minutes
Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes
Well done - 30 minutes per 450g/½kg (1lb) plus 30 minutes
1.25kg (2.75lb) Lean topside, rib of beef or sirloin joint
900g (2lb) Potatoes, peeled and sliced thinly
1 Onion, sliced thinly
4 Cloves garlic, sliced thinly
150ml (1/4pt) Stock
2 Onions, peeled and sliced thinly
5mlsp (1tsp) Olive oil
5mlsp (1tsp) Sugar
1-2x5mlsp (1-2tsp) Horseradish sauce
Pre-heat the oven.
Weigh the joint and calculate cooking time. Place the joint on a rack in a roasting tin, open roast without covering in the oven.
To make Garlic Potato Bake: Place potatoes, onion and garlic into a large roasting tray. Pour over stock and season with black pepper. Cover with foil and bake for 1½ hours (uncover for the last 30 minutes so that the top layer of potatoes goes all crispy, add a little more stock if necessary).
To make Relish: Meanwhile in a saucepan, heat oil and fry onions until soft and lightly browned, add sugar and allow onions to caramelise. Add horseradish and stir through.
Serve the relish with hot slices of beef, roasted pumpkin, and butternut squash, garlic potato bake and steamed cabbage.
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