Roast beef Top Blade with vegetables

Roast beef Top Blade with vegetables

Roast beef Top Blade with vegetables-juicy baked meat. This is a classic dish of English cuisine. Classic roast beef is baked with a minimum of spices to medium-rare and served with sauce. Roast beef Top Blade with vegetables.

To bake meat according to this recipe, we recommend buying wet-aged meat – it is ideal for baking. Top Blade is a marbled meat that is obtained from under the shoulder part of the carcass. Moderately hard cut, but the wet aging of meat well softens the muscle fibers and increases the meat taste and aroma of beef.

To bake roast beef Top Blade with vegetables, we recommend pre-marinating the roast beef. The meat marinade recipe includes honey and mustard. This is a great marinade for beef, which softens the meat well and creates a delicious crispy crust on it.


Roast beef Top Blade 10.58 oz (300g)
Mustard seeds 2 teaspoons
Honey 2 teaspoons
Broccoli 1.41 oz
Brussels sprouts 1.41 oz
Asparagus 1.76 oz
Potatoes 3.53 oz (100 g)
Garlic 3 cloves
Mushrooms 3.17 oz (90g)
Vegetable oil 3 tablespoons

Instruction:. Roast beef Top Blade with vegetables.

Preparation 8 hours

Preparation 1 hour 20 minutes

Beef to clear from films. Mix honey, mustard, salt and pepper to taste in a separate bowl. Grease the meat with the resulting mixture, put it in a container, cover with cling film, and let it stand for at least 8 hours. Mix 3 tablespoons of vegetable oil, add 2 cloves of garlic (crushed) salt, pepper, finely chopped herbs.

Cut the potatoes into slices together with the skin, mix with the rest of the vegetables, pour in the marinade, and set aside for 25-30 minutes. Then fry the potato slices in a dry grill pan and transfer them back to the vegetables.

Heat the oven to 482F (250°C), set the grill on the middle tier, put the meat directly on the grill (so that it is also fried from the bottom with a crust). Under the roast beef put a container with vegetables. As a result, the juices from the roast beef will flow down on the vegetables and impregnate them with their aroma. Bake all together for 10 minutes in convection mode.

Remove the vegetables and wrap the roast beef in foil for 5 minutes, so that the juices from the center are distributed throughout the roast beef. Serve with egg, cherry, peas and pesto sauce. Bon Appetit!