Beef rump with salsa verde and sherry-roast root vegetables
- Published: 20 Apr 16
- Updated: 18 Mar 24
This delicious roast beef with root vegetables and tangy salsa verde is a complete Sunday lunch recipe. Try it in spring or summer – or at Easter instead of lamb.
Or, for a budget-friendly roast beef recipe with roast potatoes, try this recipe for beef topside with roasties and gravy.
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Serves 8-10 -
Hands-on time 30 min, oven time 1 hour 20 min
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Recipe from March 2016 Issue
Nutrition
Nutrition: per serving
For 10
- Calories
- 564kcals
- Fat
- 27.3g (10.9g saturated)
- Protein
- 53.1g
- Carbohydrates
- 22.6g (7.5g sugars)
- Fibre
- 5.4g
- Salt
- 0.5g
delicious. tips
The use of raw garlic in this vivid green sauce puts off some people, so here I’ve lightly cooked it in oil first to take the sting out of its tail. If you prefer that fiery, powerful garlicky hit, you can leave it raw.
Grass-fed beef has a deeper flavour than grain-fed. It’s also a more natural diet for the animal, so it’s a better choice ethically.
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