Thursday, April 29, 2010

Four B roast : Wk18/4

Serves 4 : Easy : Time depends on size of joint.

1 x Aitchbone beef roasting joint
Freshly ground black pepper
2 tsp beef stock powder

400gm potatoes
1 head broccoli
1 large butternut, peeled and cut in chunks
250gm green beans

2 cups water
½ cup wine

1 – 2 Tblsp maizena

Pour the water and wine into a shallow ovenproof dish.
Stand the roast on a rack over the water dish.
Spray the meat with non-stick cooking spray.
Grind black pepper over, and sprinkle with stock powder.
Put in the oven at 160Âșc for 45 minutes per kilo, plus an extra 20 minutes.
(The meat should be moist and still slightly pink in the middle.)

Meanwhile boil, steam or microwave the vegetables.
Keep warm once they are cooked.

When the meat is done to your liking, remove from the oven and cover with foil.
Allow to stand for 10 minutes before carving

Tip the juices from the water dish into a small sauce pan.
Add a little more beef stock powder, and thicken with the maizena.

Serve with Dijon mustard or horseradish sauce.

I found this joint sulking in the bottom of my chest freezer, and thought I had better use it up! I have some left over for sandwich lunches.
Aitchbone is a close grained cut. Don’t overcook it, it will just go tough.
The ‘Four B’ name comes from the Butternut, Broccoli, Beans and Beef.
There is no need to preheat the oven. Turn it on when you put the roast in.

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