Roasted Beef Dinner
recipe

ingredients:

Roast beef wrapped in string (so that it doesn’t come apart when it cooks)

Carrots, small potatoes, various coloured peppers, an onion, some mushrooms, 5 cloves of garlic, salt and ground black pepper.

preparation time:

15 mins

cooking time:

45-60 mins

resting time:

5-25 mins

methodology:

preheat oven to 350F

beef

salt and pepper the beef on all sides

place in the middle of a cooking pan

Drizzle with some olive oil

 

carrots

cut off the end of the carrots.

then quarter along the length of each carrot.

if the carrots are long, cut into halves or thirds or quarters.

you waqnt each cut carrot to be about the thickness of a pinky finger.

 

A few bell peppers (red and yellow)

Cut the peppers to be about the thickness of a pinky finger.

add to mixing bowl

 

1 onion

chop the onion into half, then into quarters

add to mixing bowl

 

mushrooms

quarter each mushroom

add to mixing bowl

 

Add some small potatos to the mixing blow

(if you don’t have small round potatos, cut in half, then into quarters)

 

Salt and pepper the bowl with all of the vegetable in it.

Drizzle some olive oil into the bowl and mix well

 

The place the vegetables around the meat that is in the roasting pan.

learning

Roast beef is a dish of beef that is roasted, generally served as the main dish of a meal. In the Anglosphere, roast beef is one of the meats often served at Sunday lunch or dinner. Yorkshire pudding is a standard side dish. Sliced roast beef is also sold as a cold cut, and used as a sandwich filling. Leftover roast beef may be minced and made into hash.

Roast beef is a characteristic national dish of England and holds cultural meaning for the English dating back to the 1731 ballad “The Roast Beef of Old England”. The dish is so synonymous with England and its cooking methods from the 18th century that a French nickname for the English is “les Rosbifs”.
History

Despite the song, roast beef was not generally eaten in medieval England: “no medieval feast featured … roast beef, even in England”.
Culinary arts

The beef on weck sandwich is a tradition in western New York dating back to the early 1800s. Roast beef is sometimes served with horseradish or horseradish sauce. In Denmark, it is mostly used in open sandwiches, called smørrebrød.
Roast beef sandwich
Main article: Roast beef sandwich

The roast beef sandwich commonly comprises bread, cold roast beef, lettuce,[citation needed] tomatoes, and mustard, although finding cheese, horseradish, fresh/powdered chili pepper, and red onion would not be uncommon.

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