Roast Beef with Fried Potatoes and Remoulade
Ingredients
- For the roast beef
- 1 kilogram Roast beef (with rind)
- salt
- freshly ground peppers
- 3 garlic cloves
- 2 sprigs rosemary
- For the remoulade
- 2 hardboiled eggs
- 2 Pickled cucumbers
- 2 egg yolks
- 1 tsp medium hot Mustard
- 1 tsp lemon juice
- 200 milliliters olive oil
- 100 grams Natural yogurt
- 1 Tbsp chopped Fresh herbs (such as tarragon, chervil, chives)
- 500 grams waxy potatoes
- 2 Tbsps vegetable oil
Preparation steps
For the roast beef: Preheat oven to 160°C (approximately 325°F). Cut, chop and place rind of the roast in a hot roasting pan. Season roast with salt and pepper and sear in rind fat on all sides. Peel and mash garlic and add into pan with rosemary.
Place roast in preheated oven and braise for 1 1/2 to 2 hours. From time to time, baste roast with pan juices.
For the remoulade: Peel eggs and finely chop. Drain pickles well and chop. Mix egg yolks with mustard and lemon juice and while constantly stirring pour oil in a fine stream until mixture is creamy. Add yogurt, chopped eggs, herbs and pickled cucumber, mix and season with salt, pepper and a little pickle juice.
Remove meat, wrap in foil and set aside for 20 minutes. Meanwhile peel potatoes, rinse and cut or slice into thin slices. In a pan heat oil and fry potato slices for about 7-10 minutes. Season with salt and pepper.
Cut roast into slices and serve with potatoes on a warm plate. Serve with remoulade sauce.
