When he gets his hands on a huge tenderloin like this, he knows just how to make it taste out of this world! Trim off excess fat and silver skin. The tenderloin is ready to eat! Thanks again Max, for enhancing our recipe section, and spreading the word of your culinary creations!! Enjoy, everyone! Mad Max knows his way around a good hunk of cow!
Enter pot roast sides, where we add to an already delicious plate that will only further aid in satisfying strong appetites. There really is no right answer. Some agree you simply need a starch to help soak up the liquids such as homemade bread or rice. Others prefer a light and crunchy accompaniment such as a crisp salad to offset their tender cut of beef. Below are 15 excellent possibilities where any one or two or even three you select will end in complete convincing that you made the right choice. See the recipe below for a to-die-for twist on whipping up some tots.
Ah, roast beef. Sure, some of us are lucky enough to have an inside braai. And yes, braai potatoes are great. Roosterbrood is awesome. But there is something really special about the perfect joint roasting away in the oven served with roasted veggies and crispy golden potatoes cooked in duck fat.
On a recent trip to the supermarket, ample signage informed me that Sunday 4th August was National Roast Day. In my household, the only type of roast that counts is that of the beef variety. And when preparing roast beef, I simply cannot go past Delia Smith. All you need, asides from your beef of course, is flour, mustard powder and pepper.