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MUSTARD ROAST BEEF




Source of Recipe


the web


Recipe Introduction


From 6 months up. From New Zealand.


List of Ingredients




1.25kg lean beef sirloin, topside, bolar or chuck
1 Tbsp oil
4 medium potatoes, each cut into 4 pieces
4 carrots
2 parsnips - each peeled and cut into chunks
2 leeks
2 Tbsp prepared mustard
1 Tbsp oil


Recipe



Place the oil in the bottom of a large roasting tin. Place the joint on a rack in the tin and roast at 180ºC for 1½ hours (allow a little longer for well done meat). After 45 minutes, mix together the mustard and oil and brush over the beef. Place the vegetables under the rack in the roasting tin and return to the oven for the remainder of the cooking time, turning the vegetables once. When cooked, allow the joint to stand for 10 minutes before carving. Turn off the oven and leave the vegetables inside to keep warm while the joint rests. Serve the roast beef with the vegetables.

6 months - take a selection of the meat, potato and vegetables and blend separately to a smooth purée. If a little dry, moisten with vegetable water or cooked meat juices.

6 - 7 months - mince meat or cut into very small pieces, and mash a selection of vegetables with a fork.

From 8 months - cut the meat into bite-size pieces and give the vegetables as finger food.

Searing the outer surface of meat develops flavour and colour through caramelisation, producing tastier meat.