Sep 12th, 2012 by Lisa
Roast Beef with Tatties and Neeps Recipe
Tatties and neeps are Scottish for potatoes and turnips. For some help with this recipe I turned to Jamie Oliver. I incorporated many of his tips from his Perfect Roast Beef in this recipe. I did peel and cut up the vegetables so that they could be served alongside the roast beef. The amount of veggies in the recipe are just guidelines. You can use as many as you wish, as long as they all fit in the pan (or just put them in a different pan like I did with the roasted carrots that I served with this dish). I also turned the heat down lower to allow the beef to cook more slowly and used the rough cooking guideline of 20 minutes per pound.
Inspired by Outlander
Prep: 15 minutes Cook time: about 1 hour Serves: 8
- 3 pound round sirloin tip, eye of round or London broil
- 1 turnip
- 2 Yukon potatoes, peeled and cut into cubes
- 5 red potatoes, cut into cubes
- 3 onions, quartered
- Olive oil
- Salt and pepper
- Take the beef out of the refrigerator 30 minutes prior to it going into the oven. Tie it with twine at about 2-3 inch intervals.
- Preheat the oven to 475°F.
- Peel and cut the vegetables into desired sized pieces. Place the vegetables in a the roasting pan lined with aluminum foil (without the wire rack). Drizzle with olive oil and season with desired amount of salt and pepper. Get your hands in there and mix the vegetables until well-coated with the oil and seasoning.
- Drizzle the beef with olive oil and rub with salt and pepper. Place on top of the vegetables.
- Place in the oven and turn down the heat to 375°F. Baste the beef and vegetables halfway through and if they look dry. Cook for 20 minutes per pound. When the thermometer reaches the desired temperature. remove from the oven and place on a cutting board. Tent with foil and allow to rest at least 20 minutes before slicing.
If you use a thermometer, insert it into the center of the beef prior to placing it in the oven. Here is a guideline from cannulismeats.com:
To achieve desired doneness (145°F for medium rare; 160°F for medium), remove the roast from the oven when the thermometer registers 5°F to 10°F below the desired doneness. Let roast stand 15 to 20 minutes before carving. The internal temperature will continue to rise during standing and reach the desired temperature.
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