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- Italian family roast beef
Italian family roast beef
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
|---|---|---|---|---|
| Eye Rump Side | Whole Piece | 1.2kg | 4.8kg | 12kg |
| Rosemary Leaves | Dried | 2g | 8g | 20g |
| Oregano Leaves | Dried | 2g | 8g | 20g |
| Parsley Flakes | Dried | 0.5g | 2g | 5g |
| Thyme Leaves | Dried | 0.25g | 1g | 2.5g |
| Olive Oil | 40ml | 160ml | 400ml | |
| Potatoes | Small Baby | 600g | 2.4kg | 6kg |
| Pumpkin | Chunky Pieces | 600g | 2.4kg | 6kg |
| Foil Baking Tray | 21x27x5cm | 1 | 4 | 10 |
Method
BUTCHER – PREPARATION/METHOD
- Combine rosemary, oregano, parsley and thyme.
- Rub beef with approximately half the olive oil and roll in the herbs.
- Toss vegetables in remaining olive oil. Place beef in centre of foil roasting tray.
- Arrange vegetables around roast, allowing 2 small potatoes and 1 piece of pumpkin per serve
RETAIL PRESENTATION
Vacuum seal roast in foil container for easy transportation.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
- Preheat fan forced oven to 180°C. P lace roast, in foil tray into the oven. Cook for 1 - 1½ hours (Allow approximately 30 minutes per 500g of beef) or until cooked to desired doneness.
- Remove beef from oven and cover loosely with foil to keep warm. Return vegetables to oven for further 10 - 1 5 minutes, until cooked.
- Carve roast against the grain, into thin slices. Serve with vegetables and juices.
SERVING SUGGESTION
Serve with steamed green vegetables.
