成人快手

Ingredients (Serves 2):

• 1kg topside beef (ideally dry aged)
• Drizzle of olive oil
• 400g white potatoes, peeled, quartered
• 2 parsnips
• 300g Brussels sprouts; stalks trimmed

Method:

• Take the meat out of the fridge 1 hour before cooking, preheat airfryer to 200c – drizzle beef with oil, season with salt and pepper and place into airfryer at 200c for 5 minutes, then reduce the heat to 180 for 25 minutes – this is for rare.

• Remove meat once cooked, cover loosely in foil and leave to rest – this is mandatory.

• While the meat is cooking; par boil the potatoes for 15 minutes in lightly salted water, then drain and leave to steam dry, then coat in olive oil and season.

• While the meat is resting, add the potatoes to the air fryer and cook 20 minutes at 200 – shaking halfway through. After the 20 minutes is up, coat the Brussels sprouts and parsnips in a little oil and add to the side of the potatoes and cook for a further 6 minutes.

• Remove from the air fryer, carve meat and enjoy!

• You can use the juices resting from the meat to add to some instant gravy as a little cheat.

Extra Notes:

• Note on cooking times for beef joint; silverside and topside are very lean and can dry out serving it more rare/medium will keep it succulent.

• Cooking times for your personal preference are:
• Rare 15 minutes per 500g
• Medium rare – add 5 minutes end of cooking time
• Medium – add 10minutes to end of cooking time
• Well done – add 15 minutes to end of cooking time