The main event…
– roast potatoes, seasoned with salt, pepper and thym
– garlic mushrooms
– beer battered onion rings
The beef rested for about 15 minutes before carving, and it was perfect – all thanks to the meat thermometer. All it needed was a little of the juices poured over, and a touch of mustard on the side.
The marinating really softened up the meat – it was, after all, just a bog standard roast from Tesco. But – I’ll say it again – the meat thermometer did all the hard work and resulted in perfectly pink meat.