Features - Main Course -- Herb Roast Beef and Colcannon

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Main Course -- Herb Roast Beef and Colcannon

Herb Roast Beef

2 - 3 pound round rump roast or tenderloin
1 Tbsp. fresh ground pepper
1 tsp. salt
One half tsp. dried marjoram
1 tsp. dried thyme
3 tsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped

Combine spices and mix well. Cover roast beef with spices and cook at 325 degrees for 1 and one half to 2 hours depending on the size and the desired doneness. If you are using a meat thermometer it should reach 150 - 170 degrees. Let roast stand for 10 minutes before slicing. Cut into thin slices.

The Skinny: Use a tenderloin to get the leanest cut.

Colcannon

4 or 5 large potatoes, cooked
1 head of cabbage, cooked and cooled
One quarter cup butter
1 cup of breadcrumbs
Salt and pepper for seasoning

Mash potatoes finely, chop cabbage finely, add small piece of butter, salt and pepper and mix well. Grease a pudding basin and line with breadcrumbs. Press in the Colcannon mixture. Put layer of breadcrumbs on top. Bake in a cool oven (325 degrees) for about half an hour. Serve up hot.

The Skinny: Not much room for improvement here.

This news arrived on: 04/12/2007

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