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Home Dish Roast beef with steamed veg and roast potatoes

Roast beef with steamed veg and roast potatoes

Name: How to cook Roast beef with steamed veg and roast potatoes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Becky

Roast beef with steamed veg and roast potatoes

It's very difficult to get good quality organic beef in Southern Spain so I took advantage of my visit to Leeds last weekend to get a joint and make a traditional English Sunday lunch. Great for a special meal - ours was celebrating family time. Here's the recipe 😊

Ingredient

Food ration :

6 servings

Cooking time :

150 mins

joint of beef

1 handful

fresh rosemary leaves

large glass of red wine

large potatoes

1 head

broccoli

1 bag

green beans

1 tsp.

Cornflour

bay leaf

2 cloves

garlic

1 tablespoon

gravy granules

Cooking instructions

* Step 1

Put the beef in a sealable freezer bag and pour in the wine. Seal and leave overnight (or for a few hours if you want to cook it today)

* Step 2

Next day pour the wine and meat juice into a pan, swish the bag out with a little water. This is the beginning of what will in the end be your delicious gravy....

* Step 3

Cut the extra fat, mix.with fresh rosemary, a tsp. of fresh salt and a few generous grinds of black pepper and scrub the joint with your hands all over

* Step 4

Put the meat in a hot oven (200°C) for an hour, then turn down to 120°C and leave for another half hour

* Step 5

During the last half hour get your veg ready - peel and boil potatoes for 20 mins, strain. Cut beans and broccoli into bite size pieces.

* Step 6

Put water in the bottom pan and stack the steamers on top. Boil for just 5 minutes then drain the water into the gravy pan

* Step 7

And put that on a moderate heat with the onion, bay leaf and garlic. Once bubbling put heat at minimum

* Step 8

Take the meat out

* Step 9

Put the tasty bits from the tray into the gravy pan

* Step 10

Pour the juices into a bowl

* Step 11

and put the joint in a serving dish. Cover and leave to rest while you see to the trimmings

* Step 12

Carefully spoon the fat from the top of the juices into the beef roasting tin. Spread around, add the boiled potatoes, stir around a bit more, and put in the oven for 10 minutes at 22°

* Step 13

Pour the remaining juices 8nto the gravy

* Step 14

And add the water from the steaming pan too. Bring to boil and add the gravy granules and 1 teaspoon of corn flour diluted in a little bit of red wine

* Step 15

Heat two serving dishes by boiling a kettle and pouring hot water in both. Pour the water down the sink, dry and put veg in one dish

* Step 16

And the potatoes in the other one

* Step 17

Turn off the oven and put veg and potatoes in to keep warm while you carve the beef. Drain the gravy through a seive and pour a little over the meat. Put the rest in a jug. Enjoy with the rest of that bottle of red wine you uncorked hours ago!!!