Photo: Lily Banse
Roast fore rib of beef with beetroot & horseradish
16 ingredients
10
openrecipes
This fore rib cut of beef makes the perfect roast. Even if there are fewer than ten of you it's still worth cooking the whole joint and enjoying the leftovers. Beef and beetroot work so well together. When buying beetroot, try and get hold of some different shapes and colours.
Estimated Nutrition (whole recipe, rough)
613
Calories
56g
Protein
39g
Fat
8g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Marjoram | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 kg fresh, different coloured beetroots
- sea salt
- freshly ground black pepper
- olive oil
- 5-6 kg quality fore rib of beef, French-trimmed, rolled and tied
- 2 cloves garlic, unpeeled
- 1 small bunch fresh thyme
- 3 tablespoons balsamic vinegar
- 1 small handful freshly picked marjoram or parsley leaves
- 300 g crème fraîche
- juice of 2 lemons
- 4 cm chunk fresh horseradish, peeled and grated, or 3 tablespoons from a jar
- 1 small handful freshly picked rosemary leaves
- 6 cloves garlic, peeled
- 6 good-quality anchovy fillets in oil, drained
- zest of 2 lemons
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes