4 Serves
97 Mins
Season the beef roast with salt and black pepper, then sear it in a hot pan until browned on all sides.
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JamaicanVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
95 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
259 mg / 1,250 mgPotassium
563 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
10 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
12 g / 20 gCholesterol
113 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Roast the beef at 175°C until medium-rare, then rest it for at least 15 minutes before slicing it very thinly.
Spread remoulade and a little horseradish over slices of buttered rye bread.
Arrange the sliced roast beef on the rye bread and finish with fried onions before serving open-faced.
13
g26
g25
g
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South African