Sunday isn't Sunday in Britain without a roast - and in this video I'm sharing my fail-proof recipe for a no-fuss Roast Beef that you'll want to have on your table this weekend!
Edit: When I originally edited this video, I made a silly mistake and cut the reveal too early! I totally get that's frustrating, so you can see the full, unedited reveal in glorious 4K here: • Roast Beef - The Missi...
Simple Sunday Lunches playlist: • Simple Sunday Lunches
ThermoPro meat thermometer on Amazon in case you don't have one: amzn.to/3HVL4iA
(Note that, as an Amazon affiliate, I will earn a small amount if you click through the Amazon link above and make a qualifying purchase).
Full Recipe (serves 3 to 4):
(Please note that I mistakenly referred to the cut in the video as topside when it's clearly silverside! Thanks to @petermcgeoghan3160 and @joedennehy386 for picking this up!)
1 850g / 1.8lb Beef roasting joint
1 brown onion
1 glass, 250ml red wine
Worcestershire sauce
500ml quality beef stock
1 packet gelatine (12g)
Two heaped teaspoons cornflour / cornstarch
Salt & pepper to taste
Remove beef from the fridge at least one hour before cooking
Preheat oven to 200°C/400°F, convection (220°C/430°F conventional)
Chop onion into eighths and line a small roasting tin with them
Add wine to half cover onions
Add a few good glugs of Worcestershire Sauce
Sear beef on all sides over very high heat until well browned, about 2mins per side
Insert meat thermometer probe into centre of thickest part
Place on top of onions in roasting tray, fat side up and roast for 20mins
After 20 mins:
(Optional) Baste with wine and juices, if liked
Turn heat down to 170°C / 340°F convection (180°C / 350°F conventional)
Cook until target temperature for desired doneness is reached:
Rare: 53°C
Medium: 63°C
Well: 70°C
Remove from oven, wrap tightly in foil, and rest for at least ten minutes.
For best results, rest for thirty minutes.
For the gravy:
Reduce 500ml quality beef stock over low heat, until reduced approx 50%
Whisk in gelatine
Mix cornflour with just enough water to form a slurry, and whisk into stock.
Bring back to a boil, whisking vigourously, then reduce to a simmer until slightly over-thickened and reduced.
Take off the heat and cover with a lid until the meat is done.
Once the meat is done, add roasting juices from the tin to the gravy - add a little water and stir if they've reduced too much by the time your meat is done.
Adjust seasoning to taste.
To serve, thinly slice rested beef and cover with lashings of the gravy. Accompany with vegetables and Yorkshire pudding as liked - see the linked playlist for ideas!
#food #cooking #british #britishfood #recipe #sundaylunch #sundaydinner #sunday
7 сен 2024
