Cold roast beef à la Ronald

Ingredients for 8 servings:

• 2 kg roast beef, seasoned by the butcher
• 2 kg potatoes, boil until mostly firm
• 4 jars of onions (very good pearl onions)
• 1 kg Remoulade, very very good
• oil
• salt and pepper
• Nutmeg, freshly grated
• 5 onions, chopped (for the fried potatoes)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

our Christmas Day dinner for 20 years

This dish has been in my husband’s family for about 60 years. It was “invented” by a great-aunt. The idea back then was to lighten the load for the housewife. Back then, the roast beef was bought from the butcher, ready-roasted and cooled, and only needed to be sliced. My father fried the fried potatoes, and the rest was bought ready-made. Today, I roast the meat myself in the morning, and my husband makes the potatoes. So: Roast the roast beef in the morning (if you want to eat it in the evening) according to the butcher’s instructions (I always ask how long and at what temperature, so it’s nice and pink inside; it always works!) and let it cool. Peel and grate the potatoes, and fry them in oil (we need two large pans for 8 people). Cover. Roast for about 30-40 minutes, turning and seasoning occasionally. Add the onions later so they don’t burn. Thinly slice the roast beef with a bread slicer (best done with two people; one slices, one catches the slices and arranges them on a large platter). Arrange the pearl onions in small bowls. Also, add the tartar sauce. We eat it like this: place about two pearl onions on a slice of roast beef, add about 1 teaspoon of tartar sauce, fold it up, pop it in your mouth, and follow with hot fried potatoes. Yum! The most important thing, however, is an excellent tartar sauce; the whole meal depends on it!