Recipe: Mega Monster Roast

24 Jan

For a pre-snooze feast

                                  I Heart Sundays. Lie-ins, (the ones sans-hangover are best), a chance to lazily flick through the magazines from the papers and indulge in generous breakfasts, maybe a long walk in the park, perhaps a coffee and slice of cake and maybe a mooch around a bookshop. Nice.

But the roast. The not so humble roast. The reason, I propose, that Sundays were invented. Today I roasted beef for the first ever time and I did it like this:

To buy:

*1 kg top rump beef   *maris piper potatoes   *big bunch of parsnips   *small juicy carrots   *a  leek   *red onion   *peas   *honey   *fresh coriander   *plenty of garlic   *loads of butter and oil   *gravy   *grainy and Dijon mustard   *olive oil   *salt and pepper

To make:

1. Preheat the oven to 200Oc. Wash, peel and chop the veg. Chop the onion and place in a roasting tin, place the beef on top and cover with oil, salt and pepper. Shove in the oven.

2. Par-boil the veg. The potatoes should take about 5 minutes and before placing in a roasting tin, shake them around a colander so that they go extra fluffy. The parsnips and carrots only take about 3 minutes or so. I cooked the parsnips in a drizzle of oil and honey and the carrots in oil and fresh coriander. Pop the veg in the oven.

3. The beef can be cooked for about 20 minutes at the hot temperature but then turned down to about 17oOc for the last 30 minutes or so. Shake the veg and baste the meat now and again. Should start to smell amazing. A glass of wine around about now is vital to the rest of the cooking process.

4. After about 50 minutes in the oven take the beef out and leave to rest. The veg can be cooked for longer especially if you like it really crispy like I do.

5. Meanwhile mage the gravy and stir through a tsp of each of the mustards. Fry the leek in a generous knob of butter and lots of seasoning. Heat the plates in the oven and boil some peas. Ideally you’ll want to have Yorkshire puddings, by the way, but I couldn’t find a tin in the shops this morning, darn.

6. When you’re ready to serve, slice the beef and hopefully it should be a dark brown on the outside and the colour of roses in the middle. Throw the veg and cooked onion on the plate, drizzle over the mustard gravy and scoff.

So, that’s how I made my mega monster beef roast. Up until now it’s always been chicken but WOW, Beef is brilliant. Loads of creamed horseradish on the side and the beef (bought from Oval Market) was melt in the mouth tender. Yum. Very exciting and I was so relieved it all worked perfectly (apart from the heinous error of forgetting the Yorkshire puds)… I was so pleased I celebrated with jelly and ice-cream for pudding (and yes it did feel v.much like kid’s party food) and a glass or two of bubbly. Perfick.


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