We all live a busy life full of commitments, people to see, things to do. Sunday is a day of rest, and what more enjoyable than spending it around the table eating warm tasty food with family and friends. Having the house filled with the aromas of cooked meat, boiling vegetable, homemade gravy is one of my most favorite thing.
Weekend meals are usually a bit more time-consuming but can often feed a larger crew or have enough leftovers to last a few meals. I promise you, the work put into those meals, are priceless and well worth the effort.
Roast beef dinner is one of those meal that just bring comfort. The richness and tenderness of the meat, the pungent flavor of horseradish and the delicate flavor of vegetable combine with a nice glass of red wine and good company is an experience that should be enjoyed often.
Here is the how to make a Roast Beef dinner with Roasted Vegetables, Boiled cabbage and creamy horseradish.
What you will need
– Medium Roast
– 6 potatoes
– 4 carrots
– 1 head of cabbage
– half a bulb of garlic
– bay leaves
– a bunch of fresh rosemary (or dry)
– olive oil
– 3 tablespoons of grated horseradish (I use the already prepare one from a jar)
– Salt and Pepper
The how to:
Set the oven at 450 degrees. Rub the meat with olive oil, rosemary and salt and pepper put in a roasting pan and in the oven for about 1 hour or until the internal temperature reach 145 degrees.
While the meat is cooking, cut the potatoes into wedges and the carrots into chunks and bring to a boil until they are 3/4 of the way cooked. Drain and set aside.
Place the cooked meat on a platter pour a bit of olive oil and a tablespoon of honey, cover with foil and tea towel and let it rest for about 30 minutes.
While the meat is resting, take your drained carrots and potatoes and put them in the roasting pan containing the meat dripping. Add the garlic bulb and bay leaves and toss around until everything is covered with the dripping, add olive oil and butter if needed. Place in the oven for 30 to 40 min.
Now that the vegetables are roasting, cut the head of cabbage into big slices and bring to a boil, don’t forget to salt the water. Cook and drain, serve with butter and pepper.
When everything is almost ready take the grated horseradish had a pinch of salt and a splash of vinegar whipped together with a spoon to made the cream.
Voila, you have made a simple, yet delicious meal
Tips: When you cut your meat, cut against the grain to enjoy its tenderness in each and every bites.