THE SUNDAY ROAST
By Simbooker on the December 4th 2014
Files & Tags: recipes, index, english/british, beef, potatoes & root vegetables
I agree with Delia Smith. The British Sunday Beef Roast, is one of the world's greatest meals. A roast can be made with pork, chicken, lamb, turkey, or even duck and goose. But beef is the most traditional cut of meat, and for me the best representation of a Classic Sunday Roast.
Files & Tags: recipes, index, english/british, beef, potatoes & root vegetables
I agree with Delia Smith. The British Sunday Beef Roast, is one of the world's greatest meals. A roast can be made with pork, chicken, lamb, turkey, or even duck and goose. But beef is the most traditional cut of meat, and for me the best representation of a Classic Sunday Roast.
A traditional Sunday Roast Beef lunch or dinner must be served with roast and/or mashed potatoes, Yorkshire Puddings and gravy. Otherwise you might as well not bother. Yorkshire Puddings are one of my favourite foods in the world. But this recipe is JUST for the beef.
I can honestly say that this is one of my ALL TIME FAVES. In fact, many British foods and ingredients are now widely used and consumed across the world. Worcester Sauce, Cheddar Cheese, Fish and Chips, Shepherd's Pie, Apple Pie-actually originates in the UK, and Sponge Cakes. This recipe is for the The Best Roast Beef Ever.
I now have recipes for The Yorkshire Puddings and Roast Potatoes, but you can purchase Aunt Bessie, when you want to cheat and get on with the Beef and Gravy. Traditionally speaking English cuisine uses minimal ingredients. Black pepper is perhaps the most exotic as it gets. But with the influx of migrants from all over the world, English cuisine has adapted to broader tastes and ingredients. I LOVE BRITISH CUISINE.
I now have recipes for The Yorkshire Puddings and Roast Potatoes, but you can purchase Aunt Bessie, when you want to cheat and get on with the Beef and Gravy. Traditionally speaking English cuisine uses minimal ingredients. Black pepper is perhaps the most exotic as it gets. But with the influx of migrants from all over the world, English cuisine has adapted to broader tastes and ingredients. I LOVE BRITISH CUISINE.
SUNDAY ROAST BEEF RECIPE
MY RECIPE ADAPTED MOSTLY FROM ROBERT IRVINE AND A HINT OF DELIA SMITH, BUT WITH MY OWN TWIST AND DIFFERING MEASUREMENTS
Click for Yorkshire Pudding and Potato Recipes
THIS RECIPE IS FOR BEEF TOPSIDE ROASTING JOINT, BUT OTHER CUTS ARE FINE, AND THIS IS PERFECT FOR A PRIME RIB. STIR ALL THESE INGREDIENTS TOGETHER...
1 DSP OF DRIED...PARSLEY, 1/2 TSP OF ROSEMARY, 1/2 TSP TARRAGON, 1/2 TSP TYHME, 1 TBS OF SALT,
1 TSP BLACK PEPPER, 1/2 CUP OF VEGETABLE OIL, 3 TBS MELTED BUTTER, 6 TBS LIGHT SOY SAUCE, 1 BEEF STOCK CUBE MELTED AND STIRRED IN 1 TBS GARLIC POWDER, 1 TBS CHIVES...mix well and rub all over the beef..leave to marinate for 30 minutes before placing in oven
OPTIONAL INGREDIENTS: 1 TBS OF MUSTARD AND 3 TBS OF RED WINE
AND TO ROAST DIRECTLY UNDER THE BEEF...
1 WHOLE YELLOW ONION SLICED ACROSS INTO CIRCULAR PIECES AND 1 WHOLE GARLIC SLICED DOWN THE CENTRE
Click for Yorkshire Pudding and Potato Recipes
THIS RECIPE IS FOR BEEF TOPSIDE ROASTING JOINT, BUT OTHER CUTS ARE FINE, AND THIS IS PERFECT FOR A PRIME RIB. STIR ALL THESE INGREDIENTS TOGETHER...
1 DSP OF DRIED...PARSLEY, 1/2 TSP OF ROSEMARY, 1/2 TSP TARRAGON, 1/2 TSP TYHME, 1 TBS OF SALT,
1 TSP BLACK PEPPER, 1/2 CUP OF VEGETABLE OIL, 3 TBS MELTED BUTTER, 6 TBS LIGHT SOY SAUCE, 1 BEEF STOCK CUBE MELTED AND STIRRED IN 1 TBS GARLIC POWDER, 1 TBS CHIVES...mix well and rub all over the beef..leave to marinate for 30 minutes before placing in oven
OPTIONAL INGREDIENTS: 1 TBS OF MUSTARD AND 3 TBS OF RED WINE
AND TO ROAST DIRECTLY UNDER THE BEEF...
1 WHOLE YELLOW ONION SLICED ACROSS INTO CIRCULAR PIECES AND 1 WHOLE GARLIC SLICED DOWN THE CENTRE
Before Popping the Beef in the oven, pour a little water into the roasting tin to ensure the drippings are caught...and lightly sprinkle salt evenly over the top of the beef (approximately 1/2 tsp of salt) even though there is salt already in the mixture. Let the meat sit on top of the onion and garlic.
Preheat your oven on high and follow the cooking instructions on the packet of beef, or use your judgement. Ovens vary greatly. I do not like my roast rare or well done. I like it medium. I roasted this joint for 1 hour and 50 minutes at 240 C. Once roasted, leave the beef to sit for at least 30 minutes.
THE GRAVY
Scrape all the goodness from the bottom of the pan and pour it into a pot, add 1 cup of warm-hot water. Pop it on the stove, turn to medium high and bring to a boil, AND STIR. Turn to higher heat if necessary, but turn down to medium if it starts burning. Add 1 OR 2 Beef Stock Cubes and stir.
Add salt and pepper to taste, or not at all if not required. Boil on medium high til the sauce thickens to your desired consistency. If you still want a thicker sauce, add 1 or 2 tbs of cornstarch or flour, and whisk vigorously as the sauce continues to cook. If it gets too thick add more water. Simply speaking, if it is too thin add flour, cornstarch or bisto gravy granules or a beef stock cube.
Preheat your oven on high and follow the cooking instructions on the packet of beef, or use your judgement. Ovens vary greatly. I do not like my roast rare or well done. I like it medium. I roasted this joint for 1 hour and 50 minutes at 240 C. Once roasted, leave the beef to sit for at least 30 minutes.
THE GRAVY
Scrape all the goodness from the bottom of the pan and pour it into a pot, add 1 cup of warm-hot water. Pop it on the stove, turn to medium high and bring to a boil, AND STIR. Turn to higher heat if necessary, but turn down to medium if it starts burning. Add 1 OR 2 Beef Stock Cubes and stir.
Add salt and pepper to taste, or not at all if not required. Boil on medium high til the sauce thickens to your desired consistency. If you still want a thicker sauce, add 1 or 2 tbs of cornstarch or flour, and whisk vigorously as the sauce continues to cook. If it gets too thick add more water. Simply speaking, if it is too thin add flour, cornstarch or bisto gravy granules or a beef stock cube.