Baked potatoes with beef roast

Name: Baked potatoes with beef roast - Iolanda B.
Ingredients: 50 g butter; 1/2 kg new potatoes; 4 pieces of beef pulp; 3; 4 tablespoons of tomato sauce; 2 green garlic stalks; oil for frying (2; 3 tablespoons); 1 teaspoon of freshly chopped dill; spices to taste: salt; pepper; rosemary; dried basil; dried and ground chili.

Meat - Baked potatoes with beef roast by Iolanda B. - Recipia

Baked Potatoes with Beef Roast When I want to cook beef shank without waiting for it to take a long time in the oven, I use the Bake program on the Philips multicooker. The meat is cooked in two stages, as the program has a maximum duration of 55 minutes, and the beef shank needs more time to become tender. Meanwhile, I prepare new potatoes in the oven, with butter, spices, green garlic, and tomato sauce. They are served warm, garnished with fresh dill. Quick Info Total Time: not specified exactly; the roast cooks for 110 minutes in the multicooker, in two cycles of 55 minutes each, and the potatoes bake until tender, plus about 20 more minutes Preparation Time: not specified in the original recipe Cooking Time: 110 minutes for the beef in the multicooker, plus the baking time for the potatoes Servings: about 4, depending on the size of the meat pieces Difficulty: medium Recipe Type: main dish, suitable for a family lunch or dinner Ingredients For the Beef Roast 4 pieces of beef shank 2-3 tablespoons of oil 1 glass of water Salt, to taste Pepper, to taste Rosemary, to taste Dried basil, to taste Dried and ground chili pepper, to taste For the Baked Potatoes 1/2 kg new potatoes 50 g butter 3-4 tablespoons tomato sauce 2 green garlic stalks 1 teaspoon chopped fresh dill Salt, pepper, rosemary, dried basil, and dried and ground chili pepper, to taste Preparation Method 1. Season the Meat Place the pieces of beef shank in a bowl or directly in the multicooker pot and season them with salt, pepper, rosemary, dried basil, and ground chili pepper. The amount of spices is determined by taste; I used some of each in this recipe. 2. Cook the Meat in the Multicooker Arrange the meat in the multicooker pot and drizzle it with oil. Pour in a glass of water, then select the BAKE program from the device menu, set to 180 degrees Celsius, for 55 minutes. This is the maximum time available for one baking stage. At the end of the program, restart the multicooker under the same conditions: BAKE, 180 degrees Celsius, for another 55 minutes. The beef shank needs a longer time to cook properly. During cooking, check the liquid in the pot occasionally. If necessary, add a little water so that the roast does not fry or dry out excessively. There is no need to pour in a lot of water at once; just enough to keep a little liquid at the bottom of the pot. 3. Prepare the Potatoes Wash the new potatoes well. If they are small, you can leave them whole; the recipe does not require any specific cutting. Season them with salt, pepper, rosemary, dried basil, and dried chili pepper, to taste. Grease a heat-resistant dish with butter and place the potatoes inside. Put the dish in the oven and leave the potatoes until they are well cooked through. 4. Add the Green Garlic and Tomato Sauce When the potatoes are baked, chop the green garlic and add it over them. Pour in the 3-4 tablespoons of tomato sauce, then continue baking for about 20 minutes. At this stage, the sauce combines with the spices on the potatoes, and the green garlic releases its aroma without losing its flavor completely. 5. Serve Remove the potatoes from the oven and sprinkle them with chopped fresh dill. Serve them warm alongside the beef roast. Why I Make This Recipe Often Using the multicooker shortens the cooking time compared to a conventional oven, especially for a piece of beef that requires long baking. Additionally, the program is easy to follow, and adding water during cooking helps prevent the meat from drying out. The potatoes are prepared separately and do not require a complicated step. The butter, tomato sauce, and green garlic provide enough flavor without needing additional ingredients. It’s a suitable combination when I want to use the appliance for roasting and the oven for the side dish. Tips and Variations Tips Check the meat after the first cycle of 55 minutes, but continue with the second cycle as per the recipe. The beef shank does not have the same cooking time in all situations, and the thickness of the pieces can affect the result. Add water gradually during cooking. The goal is to have enough liquid so that the roast does not dry out or burn, not to cover it completely. The potatoes should be left in the oven until they are tender before adding the tomato sauce and green garlic. If the sauce is added too early, the potatoes may need more time to bake. Dill is added at the end, after the potatoes are taken out of the oven. This way, it remains fresh and retains its aroma. Substitutions If you do not have green garlic, the recipe can be made with just tomato sauce, but the green garlic is the ingredient that brings the specific flavor to the potatoes in this version. Butter can be used only for greasing the dish, in the mentioned amount. There is no need to melt it separately. Instead of tomato sauce, it is not advisable to use a large amount of water, as the potatoes would become more boiled than baked. The recipe clearly uses 3-4 tablespoons of tomato sauce. Variations You can adjust the amount of dried chili pepper according to how spicy you want the side dish to be. Rosemary and dried basil can be used together, as listed in the recipe, or in different amounts, according to taste. The spices for the meat and potatoes can be adjusted separately. The roast can have a simpler flavor, while the potatoes can be seasoned more intensely before baking. Serving Ideas Serve the potatoes and roast immediately after cooking, while they are warm. Place a piece of meat and a serving of baked potatoes with tomato sauce on the plate, then sprinkle dill over the potatoes. Frequently Asked Questions How long does the meat cook in the multicooker? The meat cooks in two cycles of 55 minutes each, using the BAKE program and a temperature of 180 degrees Celsius. In total, the set time for the multicooker is 110 minutes. During cooking, a little water can be added if the liquid in the pot decreases too much. Why does the BAKE program need to be restarted? In the recipe, the BAKE program has a maximum duration of 55 minutes. The beef shank requires more time than a single cycle allows, which is why the program is restarted under the same conditions. When are the green garlic and tomato sauce added? These are added after the potatoes are well cooked through. After adding, the potatoes continue to bake for about 20 minutes. Can I cook the potatoes in the multicooker together with the beef? The original recipe prepares the potatoes separately, in a heat-resistant dish in the oven, while the meat cooks in the multicooker. To maintain the steps and texture outlined here, the two dishes are cooked separately. How many servings does it yield? There are 4 pieces of beef shank, so the recipe can be considered to yield about 4 servings. The exact number depends on the size of the meat pieces and the amount of potatoes served to each person. Nutritional Values The values are estimated, as the weight of the beef pieces is not specified, and the amount of oil used can vary between 2 and 3 tablespoons. For a serving with a piece of meat, potatoes, and some of the fat used for cooking, the estimate can be: Calories: approximately 550-750 kcal Protein: approximately 40-55 g Carbohydrates: approximately 30-40 g Fat: approximately 25-40 g The greatest variation comes from the quantity and type of beef cut, as well as how much oil remains in the dish. The potatoes provide the majority of the carbohydrates, while the meat mainly contributes protein and fat. Storage and Reheating Leftover meat and potatoes should be stored in the refrigerator, in closed containers, after they have cooled. For the best taste and texture, it is preferable to consume them soon after cooking. When reheating, warm the meat together with a little of the remaining liquid in the pot to avoid drying out. The potatoes can be reheated separately in the oven until they are warm again. Repeated heating can dry out both the meat and the potatoes, so it is better to reheat only the amount that will be served.

Baked potatoes with beef roast

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