Day 25: Sunday roast beef, roast potatoes and parsnips with Yorkshire puds and gravy

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Being married to an Englishman and having become an ‘adopted’ native after many many years living there, I really should have made this before now The husband loves them but I’ve never been a huge fan of roasts.  It always seemed like too  much of an effort and to be fair, not being used to cooking this dish, it took a long time, a lot longer than I thought it would.

The result was overwhelmingly great, the flavours were sensational.  However, in spite of following the recommended cooking time – it didn’t come out rare, but well done.  It tasted good and was moist for that outcome but not my preference.  In spite of that, I am a convert to roasts 🙂

I’d love to hear ideas / thoughts of what I could do to make this better/quicker etc.

Ingredients:

1kg of beef (we used Scotch Fillet)

Rub for roast:

  • 1  tsp smoked paprika
  • 1 1/2 tsp grounded up salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp onion granules
  • 1/2 tbs cayenne peper
  • 1/2 tsp oregano
  • 1/2 tsp thyme

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Other ingredients for the roast

  • 1 onion
  • 4 garlic cloves (this was too much)
  • 100ml white wine
  • Olive oil
  • 100ml water

Veg for roasting

  • 2 parsnips (will add more in the future) halved or quartered depend on size
  • 4 potatoes peeled and cut into even sizes

For the puds:

  • 1/2 cup milk
  • 1 egg
  • 1/2 cup plain flour
  • pinch of salt

How:

The main event:

Remove meat from fridge an hour before cooking to allow to get to room temperature.  Pre-heat oven to oven at 230C (210 fan assisted).

Chuck garlic into a mortal and pestle (or crush into a bowl) add and white wine (red/white vinegar).

Mix all the spices together for the rub in a bowl.  Put the beef into a roasting dish.  Coat the beef with oil then rub in the spices over the entire piece, including the ends. Cut the onion into quarters and place around the meat.

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After 10 minutes in the oven, add the water and reduce the heat to 180C (160 fan assisted).  Cook as per the following guide:

Rare: 20min per 1/2 kg plus an extra 20min

Medium: 25min per 1/2kg lis an extra 25min

Well done: What’s wrong with you?

Baste, baste baste!  At least every 20-25min!  For the final baste, about 25 minutes before completion, spoon the garlic mix over the beef including the liquid.

Remove meat from the oven, cover loosely with foil and leave to rest for 30 mins.

I don’t know if it’s our oven being too efficient or what but an hour cooking and 30 minutes resting left it well done and not rare.

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For the veggies:

Boil the veggies for about 5 mins and spuds for a bit longer until they begin to soften.  Don’t boil too long as they will become mushy.  Drain, and remove the parsnips.  Pour the spuds into a colander to remove any excess water.  Carefully shake the colander to fluff the potatoes – this makes it crispier.

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Put the veggies into another roasting dish, pour in some oil and season.  Put into the oven, near the top if possible, and cook for 40-60 mins until golden.

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For the puds:

Mix the flour, egg and milk into a bowl and mix thoroughly, trying to whisk in some air bubbles.

Using a muffin tray, pour a little oil into each of the holes until the base is covered. Put the tray into oven for 5 mins until hot.  Remove tray from oven and pour the mix into each hole (200ml of mix made 6 small puds).  The mix should sizzle when put in.

Put the tray into the oven for 10-15 mins until done.

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For the gravy:

Pour the meat juices into a different pot/pan on low heat.   Add 100ml of port (or red wine).  Whisk in a light layer of flour until the mix is thick.  Add stock into it and stir quickly not to to lumpy.  Add a bit of cream if you wish.  Finally once done, add the onion.  Pour into a gravy boat.

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Plate up and serve!

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