Nothing beats a proper roast on a Sunday and this week, we splashed out had had roast beef. The joint was too big for just the two of us, so I took a sharp knife and cut it in half, popping half in the freezer for another week.
Beef should always be cooked from room temperature, so be sure to get it out of the fridge early enough.
Start by pre-heating the oven to 220C (fan) and put a roasting tin with some goose fat in it, in the bottom – this will get nice and hot for the roast potatoes. Whilst the oven is heating up, peel and chop the potatoes (I do mine quite small for crispiness) and par-boil until just soft to the touch. Drain and carefully pour into the hot fat in the roasting tin. Sprinkle with rosemary and cracked black pepper and mix them around, so they all get covered in the fat. Put the potatoes in the bottom of the oven and now turn your attention to the beef.
Rub olive oil over the beef and then sprinkle with freshly ground black pepper, salt and a pinch of thyme. Pop in the oven at the high heat for 15mins and then turn the oven down to 170C.
After half an hour, check the meat is getting on ok and baste with any juices that have come out. Pop in another roasting dish with some lard in it – this will be for your Yorkshire pudding. You can also add some carrots to the roast potatoes at this time.
Whilst the meat continues to cook, make your Yorkshire pudding – 140g plain flour, 4 eggs and 200ml of milk whisked together until you have a light batter. Allow the batter to rest until the meat is cooked.
When the beef has had an hour, I took it out – this was a medium-well done roast – and turned the oven back up to 200C. Take the Yorkie’s dish out and get the batter in as quickly as you can and get it back in the oven. Do not open the oven door now until it is time to take the Yorkshire out.
Put the beef on a plate and cover loosely with foil and allow it to rest. Pour the juices from the roasting pan into a jug and add some instant gravy granules (yes, I cheated today).
The Yorkshire pudding will take around 25mins to really puff up and it really will! You’ll need to have it on a low shelf in the oven. Just before it’s done, finish the gravy with boiling water, any other juices from the rested meat and a splash of red wine.
Serve everything up and enjoy!