English style roast beef with aromatic herbs

120 min
Type of dish: Meats
Temperature: Hot
Cuisine type: European cuisine
Allergens
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Thyme 1.0 g
Red wine 0.2 l
Brown stock 0.5 l
Gravy 0.5 l
Carrot 0.1 kg
Mashed potato 5.0 ud
Bean 0.1 kg
Cabbage 0.1 kg
Courgette 0.2 kg
Garlic 2.0 ud
Onion 0.05 kg
Carrot 0.025 kg
Green leek 0.3 ud
Bones 0.15 kg
Red wine 0.025 l
Water 0.5 l
Elaboration

For the meat:

  • Remove the grease from the joint and tie. Season with salt and pepper and brown in a frying pan.
  • Roast in the oven 180 ºC, with aromatic herbs (thyme and oregano).
  • Turn the joint over during roasting.
  • Remove from the oven when the middle of the joint reaches 37 ºC.
  • Allow to rest
  • Remove the strings and set aside to carve once cold.

For the sides:

  • For the mashed potato. Place in a piping bag with a curly tip.
  • For the vegetables, chop a very fine julienne of beans, cabbage, zucchini and carrots, boil separately and rinse.
  • Lastly, make a little garlic seasoned oil to add when plating up.

For the sauce:

For decoration:

  • Take some thyme, wash and set aside.

ASSEMBLY

  • Cut the beef joint very finely.
  • Sauté the vegetables in the garlic oil.
  • Place an assortment of vegetables on one side of the plate.
  • Add hot mashed potatoes, with the help of a piping bag, next to the vegetables.
  • Place the beef on the other side of the plate.
  • Baste the meat with the gravy.
  • Decorate with aromatic herbs.
Nutritional information (1 portion)
Fiber 11.79 g
Saturates 20.32 g
Monounsaturated fatty acids 26.88 g
Polyunsaturated fatty acids 5.73 g
Cholesterol 138.16 mg
Calcium 263.84 mg
Iron 8.3 mg
Zinc 7.97 mg
Vitamin A 634.41 ug
Vitamin C 106.52 g
Folic acid 247.72 ug
Salt (Sodium) 615.28 mg
Sugars 24.08 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.