Plus, your sides - carrots, celery and onion - roast along with it, so it's basically a complete meal. The entire dish preps ...

Cooking up briskets of corned beef is must as metro Detroiters prepare to celebrate Monday's St. Patrick's Day. Try these tried-and-true ways cook it.

Roast beef for a further 15 minutes per 500g for ... bits to give the gravy colour and flavour — about 2 minutes. Add vegetable water from your green vegetables or beef stock if using.

Gradually stir in the diluted beef broth. Add the tomatoes ... pour it over the meat and vegetables and serve. The pot roast can be refrigerated for up to 4 days. Slice the meat before rewarming ...

Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat.

Rest the rib of beef on top of the onions and vegetables. Pour enough water into the tin to come 1cm/½in up the sides. Roast the beef in the oven for 30 minutes, then reduce the oven temperature ...

Return the beef to the saucepan. Reduce the heat to low. Cover and cook for 35 minutes, stirring occasionally. Stir the vegetables in the saucepan. Cover and cook for 15 minutes or until they're ...