- 2 tablespoons [30 mL] oil
- 1 [2 3/4 pounds / 1.25 kg] piece lean surloin tip
- 2 tablespoons [30 mL] prepared mustard
- 4 medium-size potatoes, peeled then cut into 4 pieces
- 4 peeled carrots, into pieces
- 2 peeled parsnips, into pieces
- 2 leeks, sliced
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- Preheat oven to 350°F [180°C].
- Pour 1 tablespon [15 mL] oil into a large roasting pan.
- Arrange beef onto wire rack, into roasting pan.
- Brown beef into preheated oven for 90 minutes, a little more for a well done roast.
- After 45 minutes roasting time, mix together prepared mustard and remaining 1 tablespoon [15 mL] oil.
- Brush roast with mustard/oil mixture.
- Arrange potatoes, carrots and parsnips pieces, and leeks slices under wire rack, into roasting pan.
- Roast for remaining 45 minutes turning vegetables pieces once, at half time.
- Remove roast from oven; leave to stand for 10 minutes, before carving.
- Meanwhile, lower oven temperature and keep vegetables warm into oven.
- Slice and serve roast, along with vegetables pieces.
- For 6 months old babies, puree together just a little meat and a few potato, carrot, parsnip pieces, and a few leek slices.
- If puree gets too dry, stir in a little water or a little lean cooking juices.
- For 6 to 7 months old babies, mince or cut meat into tiny pieces and, if desired, crush vegetables using a fork.
- For 8 months old babies and toddlers, cut meat into tiny bites and along with vegetables, into strips.
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