Salt & Pepper Beef Roast with Cider & Bacon Braised Red Cabbage, Honey Glazed Carrots & Perfect Roast Potatoes


  • 1kg Harvey Beef Creations Salt and Pepper Roast
  • 4 cups finely sliced red cabbage
  • 150g bacon diced
  • 3 cloves of garlic
  • 200ml apple cider
  • 1 tbsp brown sugar
  • 6 large ruby lou potatoes
  • 1 sprig rosemary
  • 1 bunch baby carrots
  • 2 tbsp honey
  • Sea salt flakes, black pepper and olive oil to season


  1. Pre-heat oven to 140c. Heat a fry pan to a hot heat and sear the roast beef in a little oil until golden on all sides. Transfer to a baking dish and roast slowly in oven for approximately 25 minutes per 500g (using a meat thermometer check for medium rare 53c internal, medium 58c internal, medium well 63c internal). Rest on a cooling rack, loosely cover with foil for 20 minutes before serving.
  2. Cut potatoes into thick discs, boil in salted water for 5 minutes until firm but just softening. Remove from water, allow to cool. In a bowl dress with 2 tbsp olive oil, rosemary and a pinch of salt & pepper. Roast at 180c for 15-20 minutes until golden & crispy all over.
  3. Heat a tablespoon of oil in a saucepan, fry bacon for 2 minutes and add cabbage, sauté and stir 3 minutes until soft, season with salt and pepper and then add cider and sugar. Simmer on a low heat until liquid is reduced and cabbage is soft.
  4. Peel carrots, place into rapidly boiling water for 2 minutes, remove and toss with honey, salt and pepper
  5. To serve carve beef thinly across the grain, plate individually or serve to share.


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