1.5kg |
beef rib roast or topside |
3 |
garlic cloves, finely chopped |
2 teaspoons |
chilli flakes |
2 teaspoons |
freshly ground black pepper |
1 teaspoon |
sea salt flakes, plus extra to season |
2 tablespoons |
olive oil, plus extra to drizzle over beef |
5-6 |
french shallots, halved |
2 |
carrots, roughly chopped |
2 |
celery stalks, roughly chopped |
1 |
garlic bulb, separated into cloves |
|
peas, to serve |
|
roasted potatoes, to serve |