Dairy Free Beef Mini Roast with Mustard Butter and Seasonal Vegetables Recipe

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Cook the mini beef roast to your liking.

Great British Beef Week (23rd April until 1st May) is being celebrated and we have been cooking dairy free beef mini roast with mustard butter and seasonal vegetables to mark the occasion.  We love good quality, versatile, farm assured British beef and mini roasts are always the perfect size for an easy, yet nutritious meal any day of the week.

High Quality Farming

When I was growing up, farming was a big part of my life.  We were always on our family’s dairy farm and as an adult, it has made me more aware of the importance of well cared for cows and finding farm assured, Red Tractor meats to buy.  We just look out for the logo on the meat packs and we feel safe in the knowledge that the meat inside can be traced back to the farms the livestock came from. High standards of hygiene, safety, environmental protection and welfare have been met at every stage of the process, which is indicated by this useful red tractor symbol.

Local, Lincolnshire Red Tractor Mini Beef Roast

Great British Beef Week Organised by Ladies in Beef

Great British Beef Week is an annual event organised by Ladies in Beef, who care passionately about British beef as they are an organisation of female beef farmers. As with the ladies in my family who work hard on their dairy farm, these ladies are very proud of their work and promote awareness of the quality and versatility of British beef.

Locally Sourced and Seasonal Produce

Living in Lincolnshire, we are very fortunate to have a whole host of locally sourced seasonal produce. At the moment, we have asparagus, Brussels sprouts, curly kale, sweetcorn, carrots, potatoes and many, many more local vegetables on offer in the supermarket and from the market. Knowing that they come from a local farm is fantastic.

Adapting to a ‘Butter’ Dairy Free Mini Roast

When we have made flavourful meat dishes before, it has sometimes been difficult to make them dairy free. For dishes that contain butter, we simply substitute the butter for Stork block (not the tub version). We have noticed recently that supermarkets have their own brand of blocks that work just as well. We’d recommend always checking the ingredients on any product you buy to check that it is dairy free.

For everything you need to know about Great British Beef Week, please visit Ladies in Beef.

Dairy Free Beef Mini Roast with Mustard Butter and Seasonal Vegetables Recipe

Serves 2-3

Ingredients

For the Main Beef Dish

1 x lean beef mini roast

350g/12oz small new potatoes, halved or whole

15ml/1tbsp vegetable oil

Salt and black pepper

50g/2oz Stork block, softened

30ml/2tbsp English mustard powder, with water to make a paste

30ml/2tbsp freshly chopped flat-leaf parsley

175g/6oz broccoli, trimmed and cut into small florets or pieces

100g/4oz fine asparagus, trimmed

For the Kale or Brussels Sprouts Seasonal Side Dish

160g of Kale or 12 Brussels Sprouts

8 bacon rashers, cubed

1 onion, chopped

1tbsp vegetable oil

Pinch of black pepper

Splash of water

Method

1.Preheat the oven to Gas mark 6, 200°C.

Prepare the broccoli and asparagus.

2. Wash the potatoes and vegetables. Put the whole potatoes on a medium sized non-stick baking tray, drizzle with the oil, season and roast for 15-20 minutes, shaking occasionally.

Chop the potatoes in half, season and drizzle with oil and place in a roasting tin.

3. Meanwhile, to prepare the mustard butter; in a small bowl mix together the Stork block, mustard and parsley. Set aside at room temperature.

Stork block, parsley and mustard ready to mix.

Mix the Stork block, mustard and chopped parsley.

4. Place the joint on a chopping board, make several slashes over the surface, season and spread over the surface with the mustard butter. Remove the roasting tin with the potatoes from the oven. Place the joint on top and roast for 25-30 minutes.

Cover the mini roast beef joint with the mustard and parsley butter.

Place the beef mini roast onto the partly cooked potatoes.

5. Remove the roast from the oven and scatter the broccoli and asparagus around the joint and potatoes. Continue to cook for 15-20 minutes (for medium beef).

Scatter the asparagus and broccoli around the edges of the roasting tin.

6. Remove the roasting tray from the oven. Slice and serve with the potatoes and vegetables. You could also add other vegetables, if you wish. We love Brussel sprouts, cubes of bacon and white onion fried together. It is a great accompaniment to this beef dish.

Cook the mini beef roast to your liking.

 

Plate up your Dairy Free Beef Mini Roast with Mustard Butter and Seasonal Vegetable dish.

We all enjoyed this locally sourced beef dish.

For the Kale or Brussel Sprouts Seasonal Vegetables Dish

  1. Choose either the kale or sprouts to use. Wash the vegetables. Remove the outer leaves from the sprouts.
  2. Fry the onion in 1tbsp vegetable oil until clear.
  3. Add the bacon and fry for about 3 minutes.
  4. Add the kale or Brussel sprouts, with a splash of water. Place a lid over the pan. Put on a medium heat for around 7 minutes, or until the vegetables are cooked the way you like them (we like crunchy sprouts so only left them for the 7 minutes).
  5. Serve in a bowl or on the plate with the Beef Mini Roast.
  6. Enjoy!

Brussel Sprouts Seasonal Vegetable Side Dish

Kale Seasonal Vegetable Side Dish

*Recipe adapted from the Ladies in Beef, Beef Mini Roast recipe.

You can find out more on Instagram, Facebook and Twitter by using the hashtag #GBBW.

Disclosure: This is a Collaborative Post.

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Acknowledgements: Recipe adapted from the Ladies in Bee more...