HomeFood & drinkMini roasting joints with summer vegetables

Mini roasting joints with summer vegetables

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (for 4 people) :

    -4 150-200g mini roasting picanha joints
    -2tsp ground paprika
    -1tbsp runny honey or maple syrup
    -salt and freshly milled black pepper
    -375g/12oz salad potatoes (halved, cooked, drained and cooled)
    -2 red onions, peeled and cut into wedges
    -2 fennel bulbs, cut into small wedges
    -3tbsp rapeseed or olive oil
    -4tbsp fresh thyme leaves


In a small bowl mix together the paprika, salt, pepper, honey or maple syrup and 1tbsp oil to form a paste.

Preheat the oven to Gas mark 5, 190°C, 375°F and in a large roasting tin, gently mix together the potatoes, onions, fennel, oil and thyme. Season with salt and pepper.

Brush the picanha portions with the paprika paste and position on top of the vegetables. Roast for 25-30 minutes until the beef and vegetables are cooked. During cooking shake the pan periodically.

Serve the beef with the vegetables and crusty bread.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe is provided by Simply Beef & Lamb

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another free recipe every day

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