Roast Beef with Honey-Glazed Brussel Sprouts & Root Vegetable Purée

Roast Beef with Honey-Glazed Brussel Sprouts & Root Vegetable Purée
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Sundays are for roasts. Before i started working in the restaurant business, I used to work in a bookstore on Sundays. And often when I came home from work there would be a warm roast waiting for me. There’s no mistaking what’s for dinner when you open the door, and the smell hits you.

In a sense, roasts are food for the nostalgic, like me. Not only will the smell of roast take me back to those days of working Sundays in the bookstore, but simultaneously back to my grandmother’s house. Where we would enter on cold winter evenings and the aroma of the roast would hit like a warm and welcoming wall, dispersing any and all of winters chill.

When it comes down to what type of meat to roast, I’m perfectly happy with all of them. Chicken, pork or beef, they’re all good. But here in Norway, roasted pork belly, in particular, is Christmas food, so we’re holding out a few weeks to make it extra special when we finally cook the first pork belly of the Christmas season. Chicken is a bit more on the lighter side, so since it’s still autumn, and we wanted something wholesome, we decided to go for roast beef this week.

roast beef recipe

To fight food waste, most stores in Norway has started selling their expiring products at a discount. And that’s actually where we found this roast. It was expiring on the same day as I bought it. Beef will keep just fine though for at least 3-5 days after expiration and often longer. Expiration dates are set with a good margin, as producers have to be overly careful. If your local supermarket has something like this available, I would recommend you to use it as it is a great way to save a buck and also help fight food waste.

As important, or maybe more important to a lot of people, are the sides. For holiday parties or big events, I like to go all out with a bunch of sides. But when just making a simple roast at home for the family I like to steal from the Australians and keep it down to three vegetables. A lot of what I know about cooking, I have learned from Australian Masterchef, and when they cook meat there it is often with three veg, as they say.

I will usually just pick vegetables that look good in the store, and that are in season. This time around it was brussel sprouts, which is perhaps my all-time favorite for making sides. Also, there are some great root vegetables available, which went into a purée.

Roast Beef with Honey-Glazed Brussel Sprouts & Root Vegetable Purée

November 6, 2018
: 2-4
: 30 min
: 2 hr
: 2 hr 30 min

By:

Ingredients
  • 1kg Beef (Sirloin, Rump or Topside)
  • 3 knobs of butter
  • Salt & pepper
  • 500g Brussel Sprouts
  • Honey
  • 2 Whole Parsnips
  • 1 Whole Celeriac
  • Butter
  • Double Cream
  • Thyme
  • Rosemary
Directions
  • Step 1 Remove the beef from the fridge about 30 minutes before cooking. Rub the meat with salt and pepper.
  • Step 2 Preheat the oven to 125 °C. Melt 1 knob of butter in a pan over a medium/high heat. Brown the meat quickly on each side. Transfer to a cooking tray and cook in the oven for 1 to 2 hours depending on the size of the beef.
  • Step 3 The best way to cook it to your liking using a thermometer. 60 °C for medium. 65 °C for medium well.
  • Step 4 Melt a knob of butter in the pan. You can use the same pan you used for the meat for some additional flavor. Cut the brussel sprouts in half and place in the pan. on a medium heat. After a few minutes when they have started to brown, add a pinch of salt and pepper and drizzle honey over. Cook until the brussel sprouts have started to soften a bit.
  • Step 5 Boil water with a pinch of salt in a saucepan. Peel and roughly dice your root vegetables and add to the water. Cook until soft and mash with a knob of butter and about 1/2 dl of double cream.
  • Step 6 When your beef is cooked through. Remove from the oven and let rest for at least 10 minutes. Transfer any liquid from the cooking tray over to a small saucepan. Bring to a boil and add 1dl of double cream. Stir and boil for a couple of minutes. Season with salt and plenty of pepper.

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