WOOD FIRED CLAY OVEN ROAST RIB OF ANGUS BEEF

 

FANTASTIC GORGEOUS JUICY FLAVOURSOME OLD FASHIONED FAT

BASTED ROASTED BEEF served with...

Roasted parsnips, swede, butternut squash, carrots, sweetheart cabbage and beetroots, Yorkshire puddings, crispy fluffy roast potatoes and roast beef red wine gravy.

 

When I am firing up the oven I like to use as much of the heat as I can for other meals that I can eat over the next few days, but I also like to cook a bigger joint of meat than I need, this is so everyone can take home some gorgeous beef for leftovers and for the glorious beef sandwich...

 

INGREDIENTS

(serves min of 8 with leftovers)

 

FOR THE BEEF

3.5kg (choose your own weight)

Aberdeen Angus fore rib of beef

 

FOR THE ROASTED VEGETABLES

6 carrots peeled and quartered

3 parsnips peeled and quartered

1 butternut squash peeled and sliced into fingers

1 swede peeled and sliced into fingers

10 raw beetroots

2 sweetheart cabbages quartered

coconut oil

 

FOR THE ROAST POTATOES

16 large King Edward potatoes peeled and halved

salt

groundnut oil

 

FOR THE YORKSHIRE PUDDINGS

equal quantities of each ingredient

200g eggs

200g plain flour

200g milk

salt and pepper

 

FOR THE ROAST BEEF GRAVY

500ml claret or burgundy red wine

300ml beef stock

150g butter

150ml rested beef cooking juices

1 tsp butter mixed with 1 tsp flour to a paste

 

 

The whole roast timing depends on the beef's cooking and resting time, I like to pencil a time line from when the beef goes in and then the potatoes and then the roasted vegetables etc.

 

3.5kg beef cooked @ 26 per kg + 20mins resting = 110 mins, in at 3pm

Roast potatoes 1 hr, in at 4pm

Roasted veg 40 minutes, in at 4.20pm

Yorkshire puddings 20 minutes, in at 4.40pm

gravy pre made 5 minutes

20 minutes ops time for error !!!

 

If your cooking with a normal oven then pre-heat to 200 degrees and cook for 10-12 mins per lb.

 

If cooking from a wood fired oven, I found keeping my oven at approx 300-350 degrees, with moderate flames throughout worked really well.  I placed the beef un-covered for 5 minutes to sear and then I covered the joint with foil for the cooking time and then at the end of the cooking time I uncovered the beef for a couple of minutes to crisp up the gorgeous honest fat.

 

ROASTED VEGETABLES

 

Part boil the vegetables together and then drain and rinse under cold running water to slow the cooking process down.  Toss in groundnut or coconut oil and place in your roasting tin ready to pop in the oven.  I turn these a couple of times while cooking so all the sides get a gorgeous crispy caramelised roasted flavour.

 

 

YORKSHIRE PUDDINGS

 

Whisk the eggs and flour together to form a smooth paste, add the milk and then season, leave to rest for half hour or so.  Place some dripping in your tin and place in the oven until smoking hot, add the batter as fast as possible and pop the tray back into the oven asap.  Leave to cook for 10-15 minutes.

 

FOR THE ROAST POTATOES

 

So simple, so personal and a gorgeous part of any roast.  I like to part boil my potatoes for 10 mins or so, they should not be able to be pricked with a fork, but I like to be able to fluff up the edges in the colander, I then season with salt and sometimes semolina.  In a roasting tin of hot fat add the potatoes and toss then pop in the oven and roast at 200 degrees for one hour .

 

 

THE GRAVY

 

Bring the red wine to a rolling boil and reduce to a loose syrup, then add the stock and reduce by half, bring down to just a simmer and add the butter and whisk in well, the butter helps to thicken the sauce and adds a glossy finish to the gravy.  When the roast beef has rested add all the juices, this adds great depth of flavour to your gravy, if you feel the gravy is to thin you can add the butter and flour mix and whisk in well to thicken.