BEST ROAST BEEF

Ingredients 

1 x 2.5kg/5½lb fore-rib, wing rib or sirloin of beef, 
French trimmed 
sea salt & freshly ground black pepper 
olive oil 
3 red onions, halved 
2 bulbs of garlic 
3kg/7lb roasting potatoes, peeled 
3 rosemary twigs 
4 cloves garlic, peeled
2 thumb-sized pieces of ginger, peeled & diced 
½ bottle of robust red wine 

Method 

1 Pre-heat oven to 230C/450F/Gas 8, and heat a 
large thick-bottomed roasting tray on the hob. 
2 Rub your beef generously with salt, then add a 
little olive oil to the tray and lightly colour the meat 
for a couple of minutes on all sides. 
3 Lay your onions and bulbs of garlic in the tray 
with the beef on top of them, then cook in the pre-heated oven for a total of 1½ hours. 
4 While the beef is starting, parboil your potatoes in 
salted boiling water for around 10 minutes and 
drain in a colander. Toss about to chuff them up 
this will make them really crispy. 
5 After 30 minutes, take the tray out and toss in 
your potatoes, parsnips and rosemary. With a garlic 
press or grater, squeeze or grate the garlic and 
ginger over everything in the tray. 
6 Shake the tray and whack it back in the oven for 
the final hour. Remove the potatoes and parsnips to a dish to keep warm, place the beef on a plate, 
covered with foil, to rest, and get your greens and 
Yorkshire puddings on. 
7 Remove most of the fat from your roasting tray 
and you should be left with caramelized onions and 
sticky beef goodness. Add a teaspoon of flour to the 
tray and mash everything together. 
8 Heat the tray on the hob and when hot, add the 
red wine. Simmer for 5-10 minutes, stirring every 
couple of minutes, until your gravy is really tasty 
and coats the back of a spoon. Add any juice from 
the beef and feel free to add some water or stock 
to thin the gravy if you like. 
9 Pour through a coarse sieve and push it through 
with a spoon and serve in a warmed gravy jug.

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