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Roast beef and roast potatoes

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Origin of dish:  UK
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 90 minutes
Ingredients (serves 6):

    1.4kg/3lb Irish Topside of beef
    1.1kg/2 1/2lb floury potatoes (King Edward are best)
    4 tbsp goose fat
    Salt and freshly ground black pepper
    2 tbsp sunflower oil
    Watercress for decoration


Weigh the joint (or remember what the butcher said) and calculate the cooking time at 15 minutes per pound plus 15 minutes extra for rare.

Prepare the potatoes: peel and cut into even sized chunks. Parboil in lightly salted boiling water. Drain. Place a lid on the pan and shake the potatoes around to rough up the surfaces. Heat goosefat in a roasting tin and transfer potatoes to it. Season. Roast at Gas 6 400F 200C for around 30 minutes, turning over now and again until crisp and golden. Remove from tin and keep warm.

Heat oil in a pan and brown beef on all sides. Transfer to a roasting tin and season with freshly ground black pepper. Place in a pre-heated oven Gas 6 400F 200C for 20 minutes. Reduce heat to Gas 4 350F 180C for remaining time. cooking times will depend on the thickness of the joint as well. To test for ‘doneness’, rare beef should give, when squeezed or prodded with a finger. Medium is more springy. Cook for longer for more well-done.

Remove from oven when cooked to choice, and leave to relax for at least 15 minutes. Season again with salt and freshly ground black pepper. Serve on a platter in slices with best ever roast potatoes around. Decorate with a flourish of watercress.

© Bord Bia

Advice: Potatoes roasted in goose fat make roasties with a crackly, crunchy outside, fluffy inside perfection and blissful flavour.

User comments

another free recipe every day

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