Roast Fore Rib Of Beef With Beetroot And Horseradish

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Jamie Oliver


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olive oil

for the marinade

6 good quality anchovy fillets in oil drained

a small handful of freshly picked marjoram or parsley leaves

1 x 5 6kg fore rib of beef preferably free range or organic French trimmed rolled and tied

sea salt and freshly ground black pepper

4 cm chunk of fresh horseradish peeled and grated or 3 tablespoons from a jar

juice of 2 lemons

300 g cr me fra che

6 cloves of garlic peeled

zest of 2 lemons

a small bunch of fresh thyme

a small handful of freshly picked rosemary leaves

3 tablespoons balsamic vinegar

2 cloves of garlic unpeeled

2 kg fresh different coloured beetroots

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