Roast Beef with veg my way. Roast beef is one of those classic dishes that suits any occasion. A simple family supper or a dinner party with guests to impress can both be instantly improved with Try it stuffed with seasonal veggies, crusted with herbs or wrapped up in ham. Either way, we guarantee you'll be going back for seconds.

For the roast vegetables: Mix all the vegetables with the garlic, and then season with salt and pepper and place in an ovenproof dish. Rare roast beef is, by far, the trickiest one to reheat - you're trying to raise the temperature of the meat without cooking it any further. The best way to reheat medium roast beef - without turning it into a well-done roast - is to use the oven. You can cook Roast Beef with veg my way using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Roast Beef with veg my way

1. You need 1 of Beef roasting joint (mine is 1.5kg).
2. It's of Potatoes.
3. You need of Carrots.
4. It's of Black Cabbage.
5. You need 1 of onion.
6. It's 200 g of Bacon cubes.
7. You need 2 tsp of English mustard.
8. It's 2 of beef stock cubes.
9. Prepare 1 of chicken stock cube.
10. You need 1 of vegetable stock cube.
11. It's of Olive oil.
12. It's of Salt.
13. Prepare of Pepper.
14. You need of Mixed herbs.

However, using the microwave is a good option, too, as long as. Rub the beef with olive oil as well, then place it on top of the veg and put the dish in the oven. The best way to judge doneness is to use a meat thermometer inserted into the thickest part of the meat. Roasting beef means to oven-cook it, uncovered, in a shallow pan until gloriously browned on the exterior but still juicy inside.

Roast Beef with veg my way instructions

1. Peel potatoes chop in half and carrots about 1.5cm cubes, enough for 4 people and chuck in a roasting tin. Mix up 1 of each stock cube with 200ml water and pour over the potatoes and carrots. Only half the potatoes should show above the water. Season with Salt, Pepper and mix herbs with a drizzle of olive oil over the top..
2. Alternatively you can do traditional roast potatoes like I do for my wife. Peel and half potatoes and drizzle some olive oil over them. Add some goose fat and season with salt, pepper and mixed herbs.
3. Beef, mix up the mustard, 1 beef stock cube, drizzle of Olive oil salt and pepper in a bowl..
4. Smear the mustard mix all over the beef and place on top of the potatoes and carrots. Check your beef for roasting times..
5. When the roast comes out the oven take the beef out and let it rest (covered) for at least 20 minutes. Pour the liquid into a saucepan and use as a base for your gravy. You either just thicken it with corn flour or make something to your fancy. Keep the carrots and potatoes warm in the turned off oven.
6. Fry off your bacon and chopped onion in a little olive oil then add your chopped cabbage. (Different cabbage cooks differently, they might need part bowling) fry until cooked, season well..
7. Carve and serve with your favourite condiments.

Before we get into the roasting times and tools to make the perfect roast beef, it's important to choose a tender cut that that will benefit from this slow and dry form of cooking. Pot-roasting a joint of beef means there's no need to baste plus the end result is really tender. Find out how to make this gorgeous recipe with red wine, baby veg and new potatoes at Tesco Real Food today. If any roast beef survived the Christmas feast, here are genius tricks for upgrading leftovers from F&W Test Kitchen pro Kay Chun. Thinly sliced roast beef (if not using roast beef, see instructions below).