EN
Français
Deutsch
Italiano
Español
Português
Nederlands
Polski
Dansk
Svenska
Norsk
Suomi
日本語
Bahasa Indonesia
Festive Roast Beef with Root Vegetables and Cranberries
This holiday roast for twelve brings together two beef joints set on a bed of parsnips, carrots, beetroot and smoked bacon, alongside a rich sauce studded with cranberries and pistachios. The vegetables part-cook first in the MicroCook Casserole, so they finish at the same time as the beef in the Ultra Pro.
- Total time
- 120 min
- Prep
- 60 min
- Cook
- 50 min
- Rest
- 10 min
+ Tupperware MicroCook Pitcher, Tupperware SuperSonic Chopper, Tupperware Mixing bowl
Ingredients
Method
Heat the oven to 200°C (400°F), fan setting. Wash and peel the vegetables, then cut them into chunks or sticks.
Combine the vegetables, lardons and water in the Tupperware MicroCook Casserole 2.25 l. Microwave for about 10 minutes at 600 W, stir, then continue for about 5 minutes more at 600 W.
Set the two beef joints in the Tupperware Ultra Pro 5.7 l and arrange the vegetables, lardons and their juices all around. Season with salt and pepper.
Cover and roast for about 20 minutes, then uncover and continue for about 15 minutes; allow a little longer for more well-done beef.
Pour the cooking juices into the Tupperware Mixing Bowl 1 l. Put the lid back on the Ultra Pro and leave the meat and vegetables to rest for 10 minutes out of the oven.
Crush the pistachios in the Tupperware SuperSonic Chopper Compact, stir them into the juices with the cranberries and cream, then serve this sauce with the sliced beef and vegetables.
