Side Pannel
Roast Beef with Celeriac And Potato Mash And Creamed Beetro
Roast Beef with Celeriac And Potato Mash And Creamed Beetro
- Recipe Submitted by ADMIN on 09/26/2007
Category: Winter
Ingredients List
- 1 Rib joint beef; about 5 ribs
- -width
- 4 tb Olive oil
- Sea salt and ground black
- -pepper
- 1 lg Spanish onion; peeled and
- -thickly
- ; sliced
- 2 sm Carrots; thickly sliced
- 1/2 Robust red wine
Directions
Rub the surface of the joint with a little olive oil and sprinkle with salt
and pepper, rubbing it well into the crevices. Place into a roasting tin on
top of the onion and carrot (which act as a trivet) and pour the red wine
into the bottom of the tin.
Roast the meat in a very hot oven - 230C/450F/gas 8 for 20 minutes to seal
it. Then reduce the temperature to hot - 200-220C/400-425F/gas 6-7, for the
rest of the cooking time. If you allow 20 minutes per 450g, this should
give a rough guide.
and pepper, rubbing it well into the crevices. Place into a roasting tin on
top of the onion and carrot (which act as a trivet) and pour the red wine
into the bottom of the tin.
Roast the meat in a very hot oven - 230C/450F/gas 8 for 20 minutes to seal
it. Then reduce the temperature to hot - 200-220C/400-425F/gas 6-7, for the
rest of the cooking time. If you allow 20 minutes per 450g, this should
give a rough guide.
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