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Basic Roast Beef Vegetables


master the perfect roast with our step by step recipe for tips on buying the correct cut of beef and how to make amazing gravy see the notes section br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5613834738001 domain taste height 300 width 500 iframe

The ingredient of Basic Roast Beef Vegetables

  • 2 tablespoons butter at room temperature
  • 6 teaspoons olive oil
  • 1 2kg beef scotch fillet rib eye roast see notes
  • salt freshly ground black pepper
  • 1 5kg about 10 sebago brushed potatoes peeled halved lengthways patted dry with paper towel
  • 2 bunches dutch baby carrots trimmed to 1cm washed scrubbed patted dry with paper towel
  • 1 tablespoon plain flour
  • 375ml 1 1 2 cups massel beef stock
  • steamed spinach or green beans to serve

The Instruction of basic roast beef vegetables

  • preheat oven to 220u00b0c heat 2 teaspoons of the butter and 2 teaspoons oil in a large shallow flameproof roasting pan over high heat cook the roast turning occasionally for 5 minutes or until well browned if you dont have a flameproof roasting pan you can use a frying pan to brown the beef and then transfer to a roasting pan
  • remove roasting pan from heat and season beef all over with salt and pepper the beef is seasoned after browning because salting may draw the moisture out of the beef making it tough
  • place the potatoes 3 teaspoons of the remaining butter and 1 teaspoon of the remaining oil in a bowl use your hands to rub the butter and oil evenly over the potatoes season with salt and pepper arrange the potatoes in a single layer around the beef
  • cook beef and potatoes in preheated oven basting beef with the pan juices once during cooking to keep it moist for 30 minutes
  • place remaining oil and butter in another roasting pan place in oven for 5 minutes or until butter melts add carrots and toss to coat well turn potatoes and baste beef add carrots to oven and cook shaking pan occasionally for 25 minutes until beef is medium or until cooked to your liking
  • transfer beef to a carving tray and cover loosely with foil set aside for 15 minutes to rest it is important to rest before serving as it allows juices and heat to redistribute while beef is resting transfer potatoes to a tray lined with baking paper increase oven temperature to 250u00b0c return potatoes to oven and continue to cook while beef is resting to make gravy strain pan juices from the roasting pan into a heatproof jug return 2 tablespoons of pan juices to the roasting pan alternatively if you don t have a flameproof roasting pan transfer to a saucepan and heat over high heat add the flour and cook stirring for 1 minute or until mixture bubbles
  • gradually add the stock and cook scraping the pan with a flat bottomed wooden spoon to dislodge any bits cooked onto the base of the pan boil uncovered stirring occasionally for 8 10 minutes or until the gravy reduces and thickens slightly strain gravy into a warmed serving jug
  • carve the beef across the grain and serve with the gravy roast potatoes roast carrots and steamed spinach or beans

Nutritions of Basic Roast Beef Vegetables

calories: 926 603 calories
calories: 51 grams fat
calories: 21 grams saturated fat
calories: 34 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 80 grams protein
calories: 208 milligrams cholesterol
calories: 453 88 milligrams sodium
calories: https schema org
calories: nutritioninformation

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