- Skillet: Non-stick skillet for searing and browning roast beef, ensuring even cooking and easy cleanup.
- Roasting Pan: Oven-safe roasting pan or baking dish to hold the meat during roasting.
- Meat Thermometer: Digital or instant-read thermometer for accurately determining the doneness of your beef, ensuring it's cooked safely and to preference.
- Saucepan: For preparing scallion caper green sauce, a medium saucepan can accommodate most ingredients comfortably.
- Whisk: Essential for combining ingredients smoothly in your sauce, especially when working with herbs and greens.
- Blender: Useful for achieving a smooth consistency if desired in the scallion caper green sauce recipe.
- Cutting Board & Knife Set: Essential for safely preparing vegetables like scallions, enhancing the dining experience by presentation.
- Serving Platter: A large platter to present roast beef beautifully after cooking.
- Oven Mitts: For handling hot equipment such as pans during roasting or when removing items from the oven.
- Colander: Useful for draining any excess liquid if needed, relevant in vegetable preparation and rinsing processes of the sauce recipe.
1 (3-pound) bottom-round beef rump roast
1 cup coarsely chopped fresh flat-leaf parsley
1 cup thinly sliced scallions (from 1 bunch)
2/3 cup mild olive oil
2 tablespoons drained capers (in brine) plus 2 tablespoons brine
an instant-read thermometer
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About