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Highland Beef Recipes
 
Summer Highland Beef Salad
 


Ingredients :-


450-675g (1-1.5lb) lean topside or mini roast
Salt and pepper
40g (1.5oz) softened butter
2 garlic cloves, peeled and crushed
60ml (4tbsp) freshly chopped chives
3 medium eggs, hard-boiled roughly chopped
15 small new potatoes, halved and cooked
100g (4oz)fine green beans blanched
3 little Gem lettuces, roughly torn
10-12 black olives, halved
1 red onion, peeled and finely sliced
4-6 tomatoes, chopped
30ml (2tbsp) freshly chopped flat-leaf parsley

For the Dressing :-

60ml (4tbsp) red wine vinegar
175ml (6floz) extra virgin olive oil
2 small garlic cloves, peeled and finely chopped
Salt and pepper

Instructions :-

1. Place the joint on a chopping board. Make several slits over the surface of the joint and season.

2. In a small bowl mix together the butter, garlic and chives and spread generously over the joint and into the slits.

3. Place the joint on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices. After roasting cover and leave to rest for 5-10 minutes.

Prepare the dressing :-

1. Place all the ingredients into a screw-topped jar and shake well.

2. Place all the salad ingredients in a large salad bowl. Slice the beef very thinly and toss lightly in the salad. Drizzle over the dressing. Serve immediately with crusty bread.

 
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