Recipe: ROAST BEEF DINNER
This roast beef dinner is one that goes the extra mile with charred veggies, gravy and a giant tear and share yorkshire pudding. The recipe will help you roast your meat so the inside is lovely and rare with the end pieces being slightly more well done- great for keeping the whole family happy! We also teach a nifty little trick for perfect crispy roasties using polenta.
For The Roast
- 1.6 kg beef roasting joint
- 6 carrots
- 3 onions
- 3 sticks celery
- 1/2 bulb garlic
- 2 tbsp oil
For The Yorkshire Puddings
- 200 g eggs
- 200 ml whole milk
- 150 g plain flour
- 50 g beef dripping
For The Potatoes
- 1.5 kg potatoes
- 1 handful coarse polenta
- 1 tbsp oil
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 sprigs sage
- 2 sprigs tarragon
- 1/2 bunch parsley
For The Carrots
- 1 bunch carrots
- 1 tbsp olive oil
- 2 tbsp english mustard
- 1 tbsp maple syrup
For The Gravy
- 1 tbsp plain flour
- 2 tsp ground black pepper
- 500 ml good beef stock
- 1 tsp english mustard
- 50 ml double cream
PREHEAT THE OVEN
Take the beef out of the fridge 30 minutes - 1 hour before cooking.
Preheat your oven to 240ºC.
COOK BEEF AND MAKE YORKIES
Season your beef generously with oil, salt and pepper.
Set your beef on top of the vegetables and put it in the oven and cook for 20 minutes.
After 20 minutes turn the heat down to 200ºC and cook for 10 minutes per 500g for rare.
Meanwhile make the yorkshire pudding batter by whisking the eggs into the milk, then pouring a little at a time into the flour. Season well and cover with clingfilm.
COOK THE GRAVY
Once the beef is cooked to your liking (you can make sure using a temperature probe) remove the beef from the oven, transfer it to a warm plate and cover with a couple of layers of foil.
Put the tray over a medium heat on the hob (or transfer to a large pan over the heat).
Add the flour to the pan and coat everything well. Cook it out for a few minutes, then pour in the beef stock. Let it reduce over a medium heat for 15 minutes. Strain out the veg then add the mustard and cream. Keep it warm.
COOK THE POTATOES
Turn the oven back up to 220ºC.
Peel and half or quarter the potatoes depending on how big they are.
Grab a bowl and toss the potatoes with oil, salt and pepper.
Scatter over the polenta and toss again to get an even coating on all of the potatoes.
Tip them onto a roasting tray and drizzle with a little more oil. Place in the oven for 30-40 minutes, turning after 15 minutes, until golden brown all over.
Take all the leaves of the herbs off the stalks. Take the leaves and chop finely. When the potatoes come out toss in the herbs.
COOK THE CARROTS
Blanch the carrots for 5-10 minutes depending on their size.
They should soften slightly but still be hard in the middle.
Drain the carrots and dry with some kitchen towel. Add them to a frying pan with the oil. Cook over a high heat without moving them until they begin to blacken, then turn and do the same on each side. Cook for 20 minutes.
Combine the mustard and maple syrup.
Brush the carrots with the maple mustard glaze and lower the heat to medium. Keep turning and basting the carrots with the glaze.
Remove the carrots to a serving plate.
COOK THE YORKSHIRE PUDDINGS
Pour the beef dripping into a deep 10x20 tray, or so that it just covers the bottom of a tray.
Put the tray into the oven for 5-10 minutes, until it’s hot, then carefully pour the yorkshire batter into the tray and bake for 15 minutes.
Thinly slice the beef.
Serve up the yorkers with the delicious beef, gravy and veg and let everyone dig in at the table.
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