ELIZE’S BEEF ROLL
‘n Sondag maal met groente.
- lemon juice
- cake flour
- dry mustard powder
- salt and pepper
- 900 g beef roll (rib-eye 300 g per person)
Place beef roll on a big plate.
Rub it with lemon juice flour and mustard powder.
Sprinkle with salt and freshly grinded black pepper.
Place in an oven casserole with lid. Add 2 cups of water.
Bake at 160°C, for approximately 30 minutes per 500 gram weight, plus extra 30 minutes.
(A 2 kg roll will therefore need 2½ hours) or until tender.
Add a potato and whole carrot and half an onion per person 1½ hour before end of cooking time.
When the roll is ready, pour the sauce out in a small pot, add Maizena and 1 teaspoon Marmite and boil for a minute or two to make delicious gravy.
Grill potatoes until brown.
Zucchini
Slice zucchini in half. Slice off the bottom to keep it stable. Brush with olive oil and sprinkle with garlic salt. Add layer of Cheddar cheese and top with sliced tomatoes, salt and pepper to taste. Bake for 20 to 30 minutes until soft 180°C. Garnish with fresh basil.
Recipe: Amanda Conradie
Photo: Elize de Kock
