Title: Roast Beef with Celeriac And Potato Mash And Creamed Beetro
Categories: Winter, Nosh
Yield: 1 servings

1 Rib joint beef; about 5 ribs
-width
4 tb Olive oil
Sea salt and ground black
-pepper
1 lg Spanish onion; peeled and
-thickly
; sliced
2 sm Carrots; thickly sliced
1/2 Robust red wine

Rub the surface of the joint with a little olive oil and sprinkle with salt
and pepper, rubbing it well into the crevices. Place into a roasting tin on
top of the onion and carrot (which act as a trivet) and pour the red wine
into the bottom of the tin.

Roast the meat in a very hot oven - 230C/450F/gas 8 for 20 minutes to seal
it. Then reduce the temperature to hot - 200-220C/400-425F/gas 6-7, for the
rest of the cooking time. If you allow 20 minutes per 450g, this should
give a rough guide.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.