Roast Beef with Garlic Potato Bake and Horseradish Mash

Current rating:
3 / 5
Your rating:
Suitable cuts:
Lean topside, rib of beef or sirloin joint
Gas mark 4-5, 180°C, 350°F
4 people
Cooking Time:
Between 40 and 60 minutes
Cooking Time Detail:
Rare - 20 minutes per 450g/½kg (1lb) plus 20 minutes

Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes

Well done - 30 minutes per 450g/½kg (1lb) plus 30 minutes
  • 1.25kg (2.75lb) Lean topside, rib of beef or sirloin joint
  • 900g (2lb) Potatoes, peeled and sliced thinly
  • 1 Onion, sliced thinly
  • 4 Cloves garlic, sliced thinly
  • 150ml (1/4pt) Stock
  • Black pepper
  • 2 Onions, peeled and sliced thinly
  • 5mlsp (1tsp) Olive oil
  • 5mlsp (1tsp) Sugar
  • 1-2x5mlsp (1-2tsp) Horseradish sauce
Pre-heat the oven.

Weigh the joint and calculate cooking time. Place the joint on a rack in a roasting tin, open roast without covering in the oven.

To make Garlic Potato Bake: Place potatoes, onion and garlic into a large roasting tray. Pour over stock and season with black pepper. Cover with foil and bake for 1½ hours (uncover for the last 30 minutes so that the top layer of potatoes goes all crispy, add a little more stock if necessary).

To make Relish: Meanwhile in a saucepan, heat oil and fry onions until soft and lightly browned, add sugar and allow onions to caramelise. Add horseradish and stir through.

Serving Suggestions:
Serve the relish with hot slices of beef, roasted pumpkin, and butternut squash, garlic potato bake and steamed cabbage.