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Oregano roast beef with crispy kale


Serves: 6
timePrep time: 15 mins
timeTotal time:
Oregano roast beef with crispy kale
Recipe photograph by Kris Kirkham

Oregano roast beef with crispy kale

This lighter roast beef recipe is best served in the garden on a sunny Sunday

Serves: 6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
238Kcal
Fat
7gr
Saturates
2gr
Carbs
2gr
Sugars
2gr
Fibre
2gr
Protein
40gr
Salt
0.6gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 1kg beef roasting joint (we used topside)
  • 1 tbsp Dijon mustard
  • 2 tsp dried oregano
  • 1 red or white onion, sliced thickly
  • 1 x 200g pack ready-chopped kale
  • 1 tbsp olive oil

Step by step

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Spread the Dijon mustard all over the beef joint, then sprinkle with the oregano to coat all over. Season with a good pinch of sea salt and some ground black pepper.
  2. Pile the sliced onion in the centre of a roasting tin and sit the beef joint on top. Add 4 tablespoons water to the roasting tin and roast for 1 hour.
  3. Remove the beef joint from the roasting tin; set aside on a board to rest, covered in foil.
  4. Add the kale to the roasting tin, drizzle with the oil and toss together with any juices and the onions in the tin. Roast for 8-10 minutes until cooked and crispy at the edges.
  5. Slice the beef; serve with the crispy kale and smashed tomatoes.
    Tip
    Serve with...smashed tomatoes
    Serves 4-6
    Vegetarian, vegan, gluten-free, dairy-free 

    1 large onion, roughly chopped
    450g plum vine tomatoes such as Taste the Difference Sundream, halved
    2 garlic cloves, finely chopped
    1 tbsp sugar (any kind)
    2 tbsp red wine vinegar
    2 tbsp olive oil
    3 bay leaves

    1. Preheat the oven to 180°C, fan 160°C, gas 4. Scatter the onion in a small roasting tin. Add the tomatoes, cut-side up, and scatter the garlic and sugar all over. Season, then drizzle with the vinegar and olive oil. Tuck the bay leaves in among the tomatoes. Roast for 40-50 minutes until starting to collapse.

    2.  Remove the bay leaves, then use a fork to mash together the tomatoes, onions and pan juices to make a rough sauce. Spoon into a bowl; keep warm until ready to serve.

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