My Superb Roast Beef With All The Trimmings

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Although this recipe looks long and hard to conquer, it is THE perfect meal to serve at any dinner party; and it’s actually quite easy if you are organized and follow my steps. Every time I cook my roast beef I make a different side. This recipe includes my jazzed-up green beans and sauteed red cabbage, but you can add any side. My family and friends absolutely adore this recipe, and I hope you will too.


INGREDIENTS

For the Beef:

1kg sirloin of beef
Fresh rosemary and thyme
Sea Salt & black pepper
2 whole garlic cloves
2 brown onions, roughly chopped
1 carrot, chopped

Olive oil

For the potatoes:

7 large Maris Piper potatoes
4 cloves of garlic crushed
Sunflower oil
Olive oil
4 sprigs of fresh rosemary
Sea salt & black pepper

For the yorkies:

1 mug of plain flour
1 mug of milk
2 eggs
Pinch of sea salt
Sunflower oil for cooking

For the Green beans:

1 packet green beans
1 tablespoon roasted almonds
3 chopped anchovies
1/2 tablespoon extra virgin olive oil
Sea salt & black pepper

For the sautéed cabbage:

1 whole red cabbage, sliced
5 baby leeks, chopped
1 brown onion, chopped
2 cloves of garlic, crushed
4 rashes of streaky bacon. chopped
1 tablespoon apple cider vinegar
180 ml chicken stock
Generous amount of sea salt
2 tablespoons olive oil

For the gravy:

2 brown onions from the beef
1 heaped tablespoon plain flour
1 cup good red wine
300 ml chicken stock
Plus the juices from the beef


EQUIPMENT

1 roasting tin for the beef
1 large tray for the potatoes
1 large pot for the cabbage
1 small pot for the beans
1 cupcake tray
Liquidizer for the yorkie mixture


METHOD
Serves 6
Preparation:  20 minutes
Cooking time: ± 1 hour 20 minutes


Preheat the oven to 180C, boil the kettle and get ALL the ingredients ready.

Place all the potatoes in the microwave and par-cook. Then, roughly chop them (keeping the skin on), put them into a tray and coat in sunflower oil and sea salt, place in the oven.

To make the mixture for the yorkies:

Add the flour, milk, eggs and salt into the liquidizer , blitz until the mixture is combined and set aside.

One a plastic board, roughly chop the fresh rosemary and thyme, mix the herbs together and spread them around the board with the salt and pepper. Roll the beef back and forth until it is coated in the herbs, pour over a generous amount of olive oil. Then take a sharp knife and gently poke shallow holes in the fat of the meat, take the garlic cloves and push them into the holes. Place the roasting tray on the stove on high-heat, seal the meat, fat side first, until the fat is nice and crispy, don’t forget to seal the ends, then add the chopped onions and carrots. Place it in the oven for 24 minutes for medium-rare.
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For the cabbage:

Place the chopped onions, leeks, garlic and bacon in a pot with some olive oil and fry for 7 minutes, stirring occasionally.

Then add the chopped cabbage and the apple cider vinegar- this will ensure that the cabbage remains red. Pour in the olive oil and make sure that it gets evenly distributed- fry for 5 minutes. Then add half of the stock and the salt. Baste the meat with some of its juices and turn the potatoes. In the cupcake tray pour 1 tsp of sunflower oil into each of the tins and place it in the oven. Then add the second half of the stock into the cabbage and stir. Turn down the heat and cover until ready to serve, stirring occasionally.

The meat should be ready, take it out of the oven, place it on a plate and cover with tinfoil and set aside. Add the crushed garlic and fresh rosemary to the potatoes. Place the green beans into boiling water and follow packet instructions. 

For the Yorkies:

Turn the oven up to 220C. Once the oven has reached its temperature, take out the cupcake tin and quickly pour the mixture equally into each compartment, place the tin on the top tray and cook for 14 minutes, until golden and risen. Keeping the potatoes in the oven. Do not open the oven until the 14 minutes are up.

Now onto the gravy, use the roasting tin with all the beautiful meat juices and the onions and carrots, place it on high-heat and stir in the flour, then add the wine and boil for 30 seconds, then pour in the stock and simmer until glossy.

To serve, drain the beans and add them to a bowl with the roasted almonds, chopped anchovies and extra virgin olive oil. Slice the beef 1 cm thick and place on a platter and pour the remaining meat juices into the gravy. Take the potatoes and yorkies out of the oven. Take the cabbage off the heat, pour the gravy into a jug and pair it with a lovely glass of Merlot and finally enjoy.

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You can also add some sweet potatoes into the mix.


 

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2 thoughts on “My Superb Roast Beef With All The Trimmings

  1. Thanks on your marvelous posting! I definitely enjoyed reading it, you happen to be a great author.I will remember to
    bookmark your blog and may come back from now on.
    I want to encourage you continue your great posts, have a nice evening!

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