Sunday, 24 July 2011

Roast beef & beef dripping vegetables


Beef joint, sweet potato, butternut squash, olive oil.
1) Halve and de-seed the butternut squash, remove the seeds and dice the flesh into large chunks.

2) Peel and dice the sweet potato into equally sized chunks and arrange in a roasting tin around the joint of beef.

3) Roast in the oven for an hour (unless you have a particularly enormous joint - this was 850 grammes), basting the meat and stirring the veg in order to coat the vegetables in the meat juices every 15 minutes.

4) Slice the beef and serve - ideal with horseradish or dijon mustard.

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