Recipe for amazing roast beef

Roast-Beef

Published: Tuesday 11th November 2014 by Paul Nickerson - Writer

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Roast beef is a family favourite and makes an ideal weekend meal for all the family with the option of tasty left-overs that are great for sandwiches. 

Ideal for: Family lunch or dinner

Serves: 4 – 6 people

Difficulty: Medium

Tips: Try and get a decent roasting tin. If you can get one that can also be put onto direct heat, like a gas hob it will make it easier to make the gravy at the end.

Also get some thick foil in to keep the beef warm whilst it rests.

Ingredients

  • You can choose whichever type of beef you like, the best is usually fillet but it’s pricey. Most butchers sell good topside, silverside and top rump which will give you a beautiful roast.
  • 1 onion diced
  • Garlic powder
  • A large glass of red wine (for the gravy)
  • 3 tablespoons of cornflower

How to make it

  1. Preheat your oven and carefully check the cooking length instructions and temperature on your packaging or ask your butcher
  2. Place your joint in the roasting tin
  3. Sprinkle with the diced onion
  4. Add a generous amount of garlic powder but DO NOT add any salt or the roast will become dry during cooking, you can add 100ml (half a mug) of water to the roast tin
  5. Put roast in middle of the oven
  6. Once you have cooked for the required time switch off the oven and leave inside the oven for an hour making sure you don’t open the door
  7. After an hour remove from the oven and wrap in the foil for 15 minutes and transfer to a warm plate
  8. Once you have done this put the roasting tin on the hob (important to check that your roasting tin can take direct heat). If not then carefully add the juices to a pan and start to make the gravy
  9. Slowly add the stock to the juices
  10. Add a pinch of salt and pepper
  11. Spoon the cornflower into a mug and add a little water to make a white paste, whisk with a fork to make a smooth thick paste
  12. Gradually add the paste (tea spoon by tea spoon) to the pan mixing until you are happy with the thickness
  13. Add the red wine. If it goes too thin you can add a little more of your cornflower paste
  14. Serve

Published: Tuesday 11th November 2014 by Paul Nickerson - Writer

Comments (0)

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