Tuesday, 28 April 2009

English Beef Sunday Roast

It may appear as simple as they come but I wanted to make a point of showing all non-Brits that when people ask what English food is all about, for me, this is it! A good piece of meat, fresh veg, Yorkshire puddings and lashings of gravy. You cant get more English than this :)



* 905 g rump roast
* garlic powder to taste
* salt to taste
* freshly ground pepper, to taste
* 2 g salt
* 125 g all-purpose flour
* 2 eggs, beaten
* 235 ml milk

1. Preheat oven to 375 degrees F (190 degrees C).
2. Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn’t touch any bone or fat.
3. Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
4. In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
5. Preheat oven to 400 degrees F (200 degrees C).
6. Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.

Perfect Roast Potatoes:

floury potatoes, such as Cara or King Edward, cut fairly small – roughly egg size
sunflower or groundnut oil

1. Par-boil the potatoes in gently boiling salted water for about 8 minutes. Stop cooking before they’re cooked right through.
2. Leave to cool completely, then scratch roughly with a fork and season with a little fine salt.
3. Only roast around the joint if there is plenty of fat – at least ½cm/¾in in the tin – and plenty of room. It’s better to preheat the oil in a separate pan, adding any beef fat from the roasting tin just before the potatoes go in. Don’t add the potatoes until the oil is sizzling hot. Baste or turn the potatoes (carefully) as soon as they go into the pan so they have a light coating of oil from the start.
4. Roast for the last 45 minutes of your joint’s cooking time, turning at least once. If they look like they could use a bit more browning/crisping, leave them in after the joint has come out to rest, while you increase the heat for the Yorkshire pudding.
5. Then, when the preheated pudding tin is ready you’ll have to decide whether the potatoes come out, or stay in for the full 15 minutes of pudding time.
6. Drain well and keep in a warm oven, uncovered and not too piled on top of each other. Season again with salt and pepper before serving.


meat juices
2 tbsp liquid meat fat
30g/1oz plain flour
570ml/1 pint stock
2 tsp gravy browning (optional)

1. Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat.
2. Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point)
3. Stir in the flour and cook for 1 minute.
4. Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it.
5. Bring to the boil and allow to simmer for 10 minutes.
6. Season to taste and add a little gravy browning if desired.

Serve with mashed potatoes, vegetables of your choice, traditionally cabbage, carrots, peas, brocolii and cauliflower and cover it with yummy gravy.

May sound like hard work but it is so worth it. Very comforting food!

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