Roast beef

Roast beef
  • High protein
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • British
  • 2 hours or less
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A roast dinner that’s low in potassium, phosphate, and salt. It's also high in protein so makes a great hearty post-dialysis meal.

Chef

Lizzie Morey
Lizzie Morey

A traditional Sunday lunch.

Ingredients

1kg beef topside joint (90g of cooked beef per person)

1 onion, sliced

4 medium potatoes (approx. 500g), peeled and cut into four

2 tablespoons olive oil

2 stems of fresh rosemary

250g swede, peeled and chopped into chunks

40g unsalted butter

250g spring greens, shredded or 250g carrots peeled and chopped

Cracked black pepper

To serve

15g plain flour

25ml low-salt beef stock

Horseradish/English mustard

Method

  1. Step 1

    Pre-heat the oven to 180°C/ 160°C fan/ gas mark 4. Put the onion into the bottom of a roasting tray and sit the beef on top of the onions. Season the beef with black pepper. Place in oven for approximately 1 hour and 15 minutes, depending on how you like your meat cooked.

  2. Step 2

    Put the potatoes into a pan of cold water and bring it to the boil. Cook until the potatoes are soft, then drain in a colander. Shake the potatoes to rough the edges up a little. Cover with a tea towel to trap any remaining steam.

  3. Step 3

    Heat another roasting tin with olive oil in the oven for 5 minutes, then remove and add the par-boiled potatoes, turning them to coat in oil. Add the rosemary and return to the oven for 45 minutes.

  4. Step 4

    Add the swede to a saucepan of cold water and boil until soft, then drain and return the swede to the pan. Add the unsalted butter and black pepper to taste and mash, then keep warm until serving. 10 minutes before serving, add the shredded spring greens or chopped carrots to a saucepan of water and boil until cooked. Once cooked through, drain and discard the water.

  5. Step 5

    Remove the beef from the oven, remove from the roasting tray and allow any juices to drain back into the tray. Set the beef to one side and allow to rest for 15 minutes. Put the roasting tin over a low heat on the hob and stir in the flour. Cook until the juices have absorbed. Add the stock slowly, stirring until the gravy thickens. Strain and set aside.

  6. Step 6

    Remove the roast potatoes from the oven. Serve your beef, potatoes and vegetables on warm plates, pour the gravy over the top and serve with either horseradish sauce or English mustard.

Food facts

The potatoes are the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

This recipe is low in potassium, despite the use of some high potassium foods, such as potatoes, beef, and vegetables. This is because the quantities have been kept to a minimum, therefore please ensure you follow the quantities for all the ingredients and the serving sizes.

This recipe is also low in phosphate, however it still contains phosphate, provided by the beef, therefore, if you are prescribed a phosphate binder you should take as directed.

This recipe is high in protein, which makes it suitable for those advised to eat more protein, particularly those receiving dialysis.

Use gluten-free flour for the gravy.

Best eaten straight away. Leftover beef can be stored in the fridge for a later meal for up to 3 days.