Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (for 4 people) :
-4 150-200g mini roasting picanha jointsMethod: In a small bowl mix together the paprika, salt, pepper, honey or maple syrup and 1tbsp oil to form a paste.
-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
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.