Go Back
roasted beef roasties

roasted beef roasties


  • 2 kg beef joint such as silverside
  • 1 kg Albert Bartlett Innovator potatoes peeled and chopped (keep the peelings)
  • 1 onion sliced


  • Preheat the oven to 170C.
  • Season the beef joint all over with your favourite flavourings, I like to use salt, pepper, garlic powder and mustard powder, brought together with a little olive oil. Carefully fry the meat all over in a heavy pan, before transferring to the oven.
  • Put the potato peelings in a tied up clean dishcloth. After 30 minutes parboil the potatoes in salted water along with the peelings. After 10 minutes drain thoroughly and discard the peelings.
  • Remove the beef from the oven, add the potatoes and onions to the baking tray and baste well. Return the beef to the roasting dish, on top of a rack over the potatoes if you have one.
  • Roast for a further 45m or until your beef is done. When it's out crank the oven up as high as it will go and continue to cook for a further 15 minutes or until the potatoes are as crisp as you like them. Serve sprinkled with sea salt.