Roast beef with vegetables


Ingredients 18
Servings 4
Time

Ingredients

  • 2
    kg
    silverside, sirloin, aitchbone or rolled beef
  • 15
    ml
    mustard powder
  • 4
    plump garlic cloves, peeled and cut into slivers
  • 15
    ml
    fresh rosemary
  • salt and milled black pepper
  • 30
    ml
    olive oil
  • ROAST VEGETABLES
  • 4
    large potatoes, peeled and quartered
  • 4
    young leeks, trimmed and quartered
  • 4
    medium carrots, peeled and sliced
  • 2
    ripe tomatoes, diced
  • 15
    ml
    sugar
  • 10
    slender baby marrows, trimmed and sliced
  • salt and milled black pepper
  • 7
    large whole garlic cloves, peeled
  • 30
    ml
    olive oil
  • marjoram or other fresh herbs in season
  • 125
    ml
    water
 

Method

 
1. Preheat oven to 180 ºC. Wipe meat with a damp cloth. Pat dry. Sprinkle with mustard, and pat it in. Using a sharp knife, make incisions in meat and insert slivers of garlic. Sprinkle with rosemary, salt and pepper and pat olive oil all over. 2. VEGETABLES: Layer potatoes, leeks and carrots in a medium-sized casserole dish. Sprinkle with tomatoes, sugar, baby marrows, salt and pepper. Scatter garlic in between vegetables and sprinkle with olive oil and herbs. Add water. 3. Place rack on roasting pan and place meat on top. Roast for calculated time, basting once with pan juices. 4. Cover vegetables with lightweight foil. Place alongside meat. Roast for 45 minutes. Remove and discard foil. Return vegetables to oven and roast for 20 to 30 minutes, or until most of the liquid has evaporated and vegetables are tender. Remove meat and leave in a warm place for 15 to 20 minutes for juices to settle. Carve and serve with golden-brown roasted vegetables.
 

Read more on: roast  |  beef
 

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