Roast Beef With Celeriac And Potato Mash And Creamed Beet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | Nosh, Winter | 1 | Servings |
INGREDIENTS
| 1 | Rib joint beef, about 5 ribs | |
| width | ||
| 4 | T | Olive oil |
| Sea salt and ground black | ||
| pepper | ||
| 1 | Spanish onion, peeled and | |
| thickly | ||
| sliced | ||
| 2 | Carrots, thickly sliced | |
| 1/2 | Robust red wine |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4319
Calories From Fat: 2995
Total Fat: 326.9g
Cholesterol: 1049.6mg
Sodium: 820.4mg
Potassium: 4478.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 322.5g