Oven Baked Australian Beef Rostbiff, Potato Puree, Australian Braised Lamb Neck Tian


6 kg Australian beef rostbiff
1 kg Australian lamb neck
1 kg butter
700 g carrots
300 g onions, diced
500 g celery
50 g garlic, crushed
700 ml olive oil
300 g leek
100 g lettuce
130 ml vinegar white
100 ml veal stock
700 g mashed potato powder
1⅓ litre milk
2 litre water
150 g egg yolks
100 g ginger garlic sauce
50 g red onion
50 ml lime juice
500 g rice, ground to form a powder


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