This sunday we were lucky enough to have a beautiful sunny sunday and friends coming for dinner. Despite the warm heat, I had a craving for a roast beef lunch with all the trimmings. However, due to a special request from one of our guests we did a roast chicken also.
Rib of beef is my absolute favorite beef dish, but that doesn’t always fall within budget. So usually I briase a cheaper cut. This sunday I got a 6kg joint of silverside to slow roast. This cut of meat however, takes time and a lot of liquid which is handy because you can make a divine sauce to go with it. I also used quite a big joint of meat as I was feeding 6 adults and 3 small children, but obviously if your feeing less adjust your quantities and cooking times. I reckon you’d need to slow roast this at a lowish temp for about an hour per kg. Before you start, once you’ve bought your joint of meat, take it out of the packaging and place on a plate in your fridge. If you feel its necessary, cover loosely with some cling film. I don’t however. Leaving it uncovered lets the top layer of the meat “dry” and in doing so I think intensifies the flavor. In fact, if you can leave it like this for a couple of days, even better. About an hour or so before your ready to cook your beef leave it our of the fridge to come to room temperature.
For this recipe you’ll need:
♡ 6kg joint of silverside or topside of beef
♡ 2 large spanish onions
♡ 3 celery sticks
♡ 2 large carrots, cut into 4
♡ 3 fat garlic cloves, peeled
♡ 2 bay leaves
♡ half a bottle of red wine
♡ 500ml rich beef stock
♡ 2 tablespoons redcurrant jelly
♡ 2 rooster potatoes per person
♡ semolina
♡ goosefat
For the yorkshire puddings:
♡ 2 large eggs
♡ 100g plain flour
♡ 100ml milk
♡ Vegetable oil
♡ Salt & Pepper to season
Start by turning the oven on to 140° fan assisted and put a pan (suitable to put into the oven) on your hob, heat turned up full blast. Put a couple of tablespoons of olive oil into the saucepan and let it get hot. Very hot, until the point where its smoking. Generously sprinkle with sea salt and freshly ground pepper all over and put into the hot pan. Allow to cook at a highest temperature for at least 2 minutes each side. Your looking for a nice caramelised outside on your beef.
Once all sides are browned remove from the pan and set aside. Throw the onions, carrots, celery and garlic into the pan and fry off for about 3 minutes. Add the red wine and cook off the alcohol. Once the alcohol is cooked off (you’ll know because when you hold your nose over the pan, the alcohol will sting your nose. Be careful though because hot steam can also burn your nose) put the beef joint back in and add the bay leaves and beef stock. The liquid should come about half way up the meat. Place in the oven with a lid on. Leave for at least an hour per kg or until the beef is falling apart at the sides when you poke it with a fork.
To make the roast potatoes, peel the potatoes and place in a saucepan with cold water and a pinch of sea salt. Bring to the boil and allow to boil for 3 minutes. Strain in a colander and put the colandar back on top of the saucepan and put back over the hob. This will allow the potatoes to steam and dry out. Whilst this is happening, put a roasting tray over a medium heat with a spoonful of goose fat and a small drizzle of olive oil. Don’t overdo it! Once the goosefat has melted tip the potatoes in and toss. Allow to crisp slightly, which means don’t move around too much.
Once compeletely coated in fat remove from the heat and sprinkle with sea salt and pepper. Also sprinkle with some semolina. I haven’t given quantities for the semolina or goose fat because it greatly depends on how many potatoes your cooking. Basically you want a nice semolina coating on the outside of the potatoes. This makes them nice and crispy. Set them aside until about 30 minutes before your ready to serve. Them pop them into the oven and take the beef out to rest. Remove the beef from the pot and cover with tinfoil to rest on a plate. Put the casserole dish and contents aside to cool.
Pour a small quantity of oil into each hole of a muffin tin and place into the hot oven. Mix the eggs, milk and flour together in a bowl with a balloon whisk. When the potatoes have been in for 15 minutes, take the muffin tin back out of the oven and divide the batter between each hole.of the muffin tin. Put straight back in the oven for 12-15 minutes. Whilst the potatoes and yorkshire puddings are finishing, put a clean saucepan on to heat. Strain the contents of the casserole pot through a sieve into the saucepan. Turn the heat up to full and bring to the boil. After the liquid has redice about a third add 2 tablespoons of redcurrant jelly and whisk. Pour into a gravy bowl. Slice the roast beef and transfer to a hot serving dish. Place the potatoes on the serving dish. I made carrots and peas to go with our sunday roast, but whatever floats your boat is fine here.
