Serves: 8 Source of Recipe: Jamie Oliver Preparation Time: Over 1 hr Cooking Time: 1 to 2 hrs
Ingredients:
1x2.25kg/5½lb fore-rib, wing-rib or sirloin of beef, French-trimmed
sea salt and freshly ground black pepper
olive oil
3 red onions, halved
3kg/7lb roasting potatoes, peeled
4 large parsnips, peeled and quartered
3 rosemary twigs
4 cloves of garlic, peeled
2 thumb sized pieces fresh ginger, peeled and diced
flour
½ a bottle of robust red wine
Yorkshire pudding batter
Method:
Roasting is easy, but
timing is important. Before you start, get all your veg
prepped and have your Yorkshire pudding batter made. With this
done, you can get your Yorkshires and greens on while the beef
is resting out of the oven. Preheat the oven to
230C/450F/Gas 8, and heat a large thick-bottomed roasting tray
on the hob. 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. Lay your onions in the tray
with the beef on top of them, then cook in the preheated oven
for a total of 1 ½ hours. 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. 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, which will taste
fantastic. 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. Preheat a
Yorkshire pudding tray with 1cm/ ½ in of oil in each section.
After 10 minutes, divide the batter into the tray. Cook for
around 30 minutes, until crisp - don’t open the oven door
before then or they won’t rise. Remove most of the fat
from your roasting tray and you should be left with
caramelised onions and sticky beef goodness. Add a teaspoon of
flour to the tray and mash everything together. Heat the tray
on the hob and when hot, add your 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. Pour through a coarse sieve, pushing it
through with a spoon, and serve in a warmed gravy jug.
PS Serve up your Yorkies and veg with some horseradish
sauce and carve the beef at the table. Just so you know, beef
needs 30 minutes per kilo, plus and extra 20 minute at the
end, no matter how big it is. This will cook it medium, so
give it a bit more or less depending on your preference.
