Buy the best joint of beef from H. J. E. well matured on the bone from the rich pastures of the Wye Valley. For a rich flavour try our French Trimmed Rib of Beef.
The Beef
- Rub olive oil into the joint & lightly season,
- Place in a preheated oven at about 220 - 230°C. Cook for about 30 minutes at this high heat until well browned,
- Turn the oven down to 160°C and follow the the H. J. E. cooking guide for cooking times,
- Remove from the oven, place on a warm tray and cover with foil,
- It is essential that you then rest the meat for at least 20 minutes before carving,
- While you are resting your joint deglaze the rasting tin for the gravy.
The Yorkshire Pudding
Ingredients
250g plain flour
1 tsp salt
4 free range eggs, plus 2 egg yolks
300ml milk
300ml water
2 tbls oil
- Mix all of the ingredients in a food processor, on 5 to 10 second bursts until the batter is smooth,
- Or add the flour 7 salt to a mixing bowl, beat in the eggs and yolks, and whisk in the water & milk concurrently in increment,
- Rest for about 30 minutes,
- Put your roasting tray in a preheated oven at 220°C,
- The tin should be sizzling hot when the batter is poured in,
- Leave for 20 - 25 minutes until the puding is well risen and golden.
The Best Roast Potatoes
- Choose a floury vaiety of potato: Maris Piper, King Edward, Cara...
- Select the smallest,
- Gently parboil in salted water for about 8 minutes,
- Drain and leave to cool,
- Seaso,
- Add to your roasting tray making sure there is plenty of fat in the tin
If not preheat oil or goose fat and then add the beef fat followed by the potatoes,
- Carefully baste the potatoes as soon as they are in the tin,
- Roast for about 45 minutes until they are a deep golden brown.
For a Rich Gravy
- Deglaze your roasting tray with a hearty drop of red wine,
- Add a little flour and mix well,
- Add your homemade beef stock ensuring it is consistently stirred,
- Add vegetable water (cabbage is best) to the desired consistency.
Voila!!