Roast beef with potato salad and pressed cucumber
Homemade roast beef from topside, slow-roasted in the oven and cut into thin pink slices, with creamy potato salad and sweet-and-sour pressed cucumber. A summery Friday dinner that is best made the day before.
- 2 h 15Time
- 39 minHands-on
- 4Portions
- ≈ 65 krper portion
- 690kcal per portion
Ingredients for 4 portions
- 800 gBeef topside, in one piece
- to tasteSalt
- to tasteBlack pepper
- 1 tbspButter, for browning
On the side
- 1 kgPotato, waxy
- 1 dlMayonnaise
- 1 dlSour cream
- 1Red onion
- 3 ½ tbspChives, chopped
- 1Cucumber
- 2 tbspVinegar, 12 % spirit vinegar
- 3 tbspSugar
- ≈ 1 dlWater
- 2 tbspParsley, chopped
Method
- Heat the oven to 125 °C. Pat the beef dry with kitchen paper and season all over with salt and pepper.
- Brown the beef all over in the butter in a hot frying pan, about 5 minutes.
- Put the beef in a roasting dish and insert a meat thermometer into the thickest part. Roast in the middle of the oven until the core temperature reaches 56–58 °C, about 1 hour.
- Peel the potatoes while the beef is in the oven. Put them in a pan, cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 20 minutes. Drain and leave to cool.
- Make the pressed cucumber: slice the cucumber thinly. Stir the vinegar, sugar and water together until the sugar has dissolved and pour over the cucumber. Sprinkle with the parsley and chill.
- Take out the beef, wrap it in foil and leave it to cool for at least 1 hour, or overnight in the fridge.
- Make the potato salad: cut the potatoes into chunks. Peel and finely chop the red onion. Stir the mayonnaise, sour cream, red onion and chives together, season with salt and pepper and fold in the potatoes.
- Slice the roast beef thinly across the grain.
- Serve the roast beef with the potato salad and pressed cucumber.
The cost is estimated from Swedish grocery prices.
