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Beef Roast Dinner
Ingredients:
1 1/2lbs Top Side Roast Beef
3 Potatoes
1 Butternut Squash
1 Head of Brocolli
2 Large Carrots
1/2 Bag Brussel Sprouts
For the Stuffing:
1 Tbsp Butter
1 Tbsp Oil
1 Onion
1 Garlic Clove (crushed)
1 1/2 Tbsp Dried Sage
90Grams Breadcrumbs
1 Large Egg
For the Yorkshire Puddings:
3 Eggs
100Grams Flour
200ml Milk
For the Gravy:
1 Tbsp Butter
1 1/2 Cups of Beef Broth
3 Tsp Onion Powder
1 Tsp Garlic Powder
3 Tsp Corn Starch
1/2 Cup Water
Step 1.
Season your beef with Salt and Pepper. Sear the Beef joint in a frying pan with hot oil for 2 minutes each side.
Step 2.
Place joint in a preheated oven 375c. Cook for 20 minutes per 1lb of meat. (Rest for 20 minutes)
Step 3.
Peel and cut your potatoes, put them in salted cold water and bring to the boil. Boil for approx 15 minutes.
Step 4.
With 40 minutes to go, add your vegetables to the roasting pan. Season with garlic and rosemary and pour oil over the top. Take off the Potatoes and let them air.
Step 5.
Add your potatoes to hot oiled roasting tin. Season with salt, pepper and 1tsp of cornflour.
Step 6 - Stuffing
Sauté your Onions in butter for 2 minutes. Then add to the remaining ingredients. Mix well and form into balls. Place in oven for 20-30 minutes.
Step 7 - Yorkshire puddings Heat oven to 230C/400f . Drizzle a little oil evenly into your tins and place in the oven to heat through. To make the batter, tip 140g plain flour into a bowl and add eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
Step 8
Rest the Beef
Step 9 Gravy
Add Beef Stock and Butter on a pan on the cooktop. Add Onion and Garlic powder to the pan. Mix your Corn Starch and water to form a paste and add this to the pan to your required thickness.
Step 10.
Cut up your Beef and pull out all the other sides. Timing is everything with a Sunday roast, but its not the end of the world if something is ready sooner than anticipated! It’s all fun and games learning and making it your own. Every British Roast has its on unique twist.
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