Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, tangy roast beef with leek, turnip, and sweet potatoes. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Savory beef brisket gets slow-cooked with potatoes and peppers in a deeply flavorful sauce. And for those planning ahead, it's even better when cooked, refrigerated and sliced for serving the next day. This version melds a vinegary tang with a touch of brown sugar, resulting in a deeply flavorful sauce.
tangy roast beef with leek, turnip, and sweet potatoes is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. tangy roast beef with leek, turnip, and sweet potatoes is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have tangy roast beef with leek, turnip, and sweet potatoes using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make tangy roast beef with leek, turnip, and sweet potatoes:
- Prepare 1 leek
- Get 2 sweet potatoes peeled
- Get 1 turnip peeled
- Take 1 tbsp cider vinegar
- Take 1 tbsp chili powder
- Make ready 1 tsp cumin
- Get 1 tsp garlic powder
- Get 1 tsp onion powder
- Make ready 1/3 cup packed brown sugar
- Prepare 1 15 ounce can tomato sauce
- Take 2 tbsp olive oil
- Prepare 2 1/2 lb beef chuck or rump, boneless trimmed of fat
- Get 1 salt and pepper
Place the sweet potatoes, potatoes, onions, and garlic in a large bowl. Pour this over them and mix well to incorporate. Take the pan out of the oven Make It A Meal: For a simple, yet elegant meal, pair the roasted sweet potatoes and beets with Indian spiced salmon, steamed basmati rice, and mint. Slow-roasted beef makes the ultimate Sunday lunch, served with wonderfully crispy roast potatoes.
Instructions to make tangy roast beef with leek, turnip, and sweet potatoes:
- heat oil in large dutch oven or stockpot over medium high heat. Season the beef with salt and pepper. Add the roast to pan and brown all sides. Using tongs remove it from pan and set aside…To same pan add leeks, sweet potatoes and turnip….( chopped of course).. and stir a few times, until veggies begin to brown….
- whisk remaining ingredient in medium bowl
- return meat to pan and add sauce
- bring to boil…then cover…..reduce heat to low
- turn roast every 20 minutes or so…until meat and veggies are tender about 1 1/4 hours
- let rest 15 minutes….. enjoy
Put the leeks and carrots in a large roasting tin. Mix the Dijon mustard, sugar and some seasoning in a bowl and spread all over the beef Porcini-dusted beef with turnip and potato mash. Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan. Turnips have a slightly bitter edge, and tarragon makes a lovely sweet garnish.
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