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October 2018

Enjoy leftovers by design with this easy recipe

(NC) Good chefs know how to make the best use of their resources to reduce food waste and save time. Take a page from their book and start to think of leftovers as your kick-start to another meal.

Try this easy roast beef recipe developed by Chef Jean-Francois Fortin of the Fairmont Chateau Lake Louise for a delicious meal that transforms into simple next-day appetizers. As an added bonus, these appetizers are much healthier for you than most store-bought frozen apps, with the goodness of veggies combined with protein-packed beef.

Maple Roast Beef

Prep Time: 15 to 30 minutes
Cook Time: 1.5 to 2 hours
Serves: 4, plus leftovers for 40 next-day appetizers

Roast Ingredients:

  • 1/2 cup maple or brown sugar
  • 1/4 cup grainy Dijon mustard
  • 4 cloves garlic, minced
  • 1 tbsp coarsely cracked black peppercorns
  • 1/2 tsp salt
  • 4 lbs (2 kg) top sirloin beef oven roast

For next-day app’s (meal 2):

  • 1 lb parsnips, peeled
  • 1/4 cup maple syrup
  • 1 tbsp olive oil
  • 1/2 tsp each coarse sea salt and freshly ground pepper
  • For sauce, 2 tbsp each maple syrup and grainy Dijon mustard

For Roast:

  1. In bowl, mix together maple sugar, mustard, garlic, peppercorns and salt. Place roast, fat-side up, on rack in shallow foil-lined roasting pan. Insert oven-safe meat thermometer into centre of roast, avoiding fat or bone. Rub maple mixture all over roast. 
  2. Oven-sear beef by placing in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C) and cook until thermometer reads 135°F (57°C) for medium-rare; about 1-1/2 hours. Remove from oven. 
  3. Place roast on cutting board, cover with foil and let stand for least 15 minutes. Reserve approximately 8 oz (250 g) of rare roast beef to make the next-day appetizer bites. 

For appetizer:

  • Cut parsnips into matchsticks, about 2-inches (5 cm) long and ½ inch (1 cm) thick. Place parsnips in large rimmed baking sheet. In bowl, whisk together maple syrup, olive oil, salt and pepper. Drizzle mixture over parsnips, tossing to coat. 
  • Roast in 425°F (225°C) oven, stirring occasionally, until very golden and crisp; about 20 minutes. Let cool slightly.
  • Wrap cooled parsnip in room temperature thin slices of leftover roast beef. Place parsnip-wrapped beef on serving platter and serve with Maple Dijon Dipping Sauce: 2 tbsp maple syrup mixed with 2 tbsp grainy Dijon mustard.

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