Roast Beef and Roast Potatoes



Roast Beef and potatoes is a classical dish, many Canadians and Americans cook it for Christmas Day, this is why it is also known as Christmas Lunch. It is usually served with Yorkshire pudding. Nowadays, beef is a little expensive, so most people replace it with pork, turkey, or goose. For many, however, nothing can ever replace beef for this recipe, regardless of cost.

Ingredients

  • 1 and half lb (675g) of medium sized potatoes
  • 4 lb (1.8kg) forerib of beef
  • 2 tablespoons of olive oil
  • half level teaspoon salt
  • quarter level teaspoon of freshly ground pepper
  • half level teaspoon of mustard powder

Instructions
Preheat oven to (220 C), (425 F), Gas Mark 7
Cooking Time
Rare: 50 minutes
Medium rare : 70 minutes
Well done : 90 minutes

  1. Put beef into a large roasting tin
  2. Brush with oil
  3. Mix mustard, salt and pepper with a little water to make a paste
  4. Rub meat with paste
  5. Roast in the center for 20 mins reduce heat to (190°C), (375°F), Gas Mark 5
  6. Wash, peel and halve potatoes, put into a pan
  7. Cover with lightly salted water and boil for 10 minutes
  8. Remove and place in oven around meat, cover with fat (Another roasting tin can be used if needed, cover bottom and potatoes with fat)
  9. Roast potatoes for 60/70 minutes until crisp and golden
  10. Coast with fat from meat every 20 minutes

Serve: with Yorkshire Pudding and Horseradish Sauce.


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