Roast beef with steamed veg and roast potatoes. Great recipe for 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.
Roasted veggies cooked this way is just amazing. I like to use many different types of vegetables including, potatoes, carrots, celery, mushrooms, and onions. Lots and lots of whole garlic cloves! You can cook Roast beef with steamed veg and roast potatoes using 12 ingredients and 17 steps. Here is how you cook it.
Ingredients of Roast beef with steamed veg and roast potatoes
- It's 1 of joint of beef.
- Prepare of Extra beef fat.
- It's 1 handful of fresh rosemary leaves.
- Prepare 1 of large glass of red wine.
- You need 3 of large potatoes.
- Prepare 1 head of broccoli.
- Prepare 1 bag of green beans.
- It's 1 tsp. of Cornflour.
- Prepare 1 of bay leaf.
- It's 2 cloves of garlic.
- Prepare 1 tablespoon of gravy granules.
- You need of Salt and pepper.
We made a gravy using the veg and the meat juices and added in some onion gravy granules to thicken up the sauce. No roast is complete without some golden crispy roast potatoes. Pot roast in the oven is comfort food at its best; hearty flavors, simple ingredients and plenty of time in the oven to fill the whole house with its wonderful aroma. Braised in the oven with carrots, potatoes and beans, economical beef chuck becomes a fork-tender meal-in-a-dish.
Roast beef with steamed veg and roast potatoes step by step
- 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).
- 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.....
- 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.
- Put the meat in a hot oven (200°C) for an hour, then turn down to 120°C and leave for another half hour.
- 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..
- 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.
- And put that on a moderate heat with the onion, bay leaf and garlic. Once bubbling put heat at minimum.
- Take the meat out.
- Put the tasty bits from the tray into the gravy pan.
- Pour the juices into a bowl.
- and put the joint in a serving dish. Cover and leave to rest while you see to the trimmings.
- 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°.
- Pour the remaining juices 8nto the gravy.
- 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.
- 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.
- And the potatoes in the other one.
- 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!!!.
Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. As far as vegetables go, choose almost* whatever you like. Our staples are sweet potato, carrots, zucchini and often some cauliflower florets, though I didn't use any today. *I say almost because I do need to mention potatoes, or the lack thereof. I know, I know, a roast without potatoes can hardly be called a roast.
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