BAKED JOINT RECIPES

RIB EYE ROAST BEEF JOINT - BEEF RECIPES - BORD BIA

Rib Eye Roast Beef Joint - Beef Recipes - Bord Bia image

Rib eye of beef is an excellent cut for roasting and perfect when you’ve got a big group to feed.

Provided by Bord Bia

Prep Time 0S

Cook Time 1 hours 35 minutes

Yield 10

Number Of Ingredients 11

Ingredients

2 kg ribeye of beef
2 teasp. chopped fresh thyme
2 teasp. sweet or smoked paprika
½ teasp. English mustard powder
Salt and freshly-ground black pepper
2 tablesp. Dijon style mustard
1 tablesp. olive oil
1 large onion, roughly chopped
1 large carrot, roughly chopped
2 teasp. plain flour
300ml beef or chicken stock

Steps:

Place the thyme, paprika and mustard powder in a bowl with a teaspoon each of salt and pepper, then mix to combine.

Wipe the meat with damp kitchen paper and then spread a thin layer of the mustard all over the fat side of the joint. Sprinkle the spice powder on top, patting it down gently to help it stick.

Preheat the oven to Gas Mark 7, 220ºC (425ºF). Pour the olive oil into roasting tin and heat in the oven for 5 minutes. Add the onion and carrot, tossing to coat. Season with salt and black pepper. Sit the beef on the bed of vegetables. Place the roasting tin in the pre-heated oven.

Reduce the oven temperature to Gas mark 5,190ºC (375ºF). Roast the beef for 1 hour and 15 minutes for rare, an extra 15 minutes for medium-rare and an extra 30 minutes for well done. Remove the beef from the tin and place on a large dish. Rest in a warm place for at least 20 minutes before carving.

To make the gravy, stir the flour into the juices in the roasting tin and then gradually stir in the stock. Place directly on the hob to heat and simmer for 5 minutes, stirring and scraping the bottom with a wooden spoon to release any sediment. Season and pour through a sieve into a gravy boat, discarding the vegetables that the beef has been roasted on.

Carve the beef into slices and arrange on warmed plates with a dollop of creamed horseradish and the roasted root vegetables. Hand round the gravy separately.

Nutrition Facts : Calories 706kcal, FatContent 49g, ProteinContent 40g

SLOW-BAKED STICKY GAMMON RECIPE | BBC GOOD FOOD

Slow-baked sticky gammon recipe | BBC Good Food image

Fancy a cross between a traditional roasted ham and pulled pork? Use pineapple, treacle and ginger marinade as a tropical glaze

Provided by Sarah Cook

Categories Buffet, Main course

Total Time 5 hours 15 minutes

Prep Time 45 minutes

Cook Time 4 hours 30 minutes

Yield 10

Number Of Ingredients 8

Ingredients

3-4kg gammon (doesn't need to be 1 piece, just make up the weight with smaller joints)
1 litre pineapple juice
1 tbsp ground allspice
100g black treacle
100g ginger, roughly chopped
3 tbsp tomato ketchup
3 tbsp sweet chilli sauce
3 tbsp clear honey

Steps:

Heat oven to 160C/140C fan/gas 3. Fit the gammon, quite snugly, in a big, deep roasting tin or casserole. Reserve 150ml of the pineapple juice, then pour the rest over the gammon, plus enough water to fill the tin about three-quarters full. Cover tightly with a few sheets of foil, then put in the oven and bake for 4 hrs. About halfway through, check the liquid levels and turn the gammon.
Remove the gammon and pour off the liquid. Cut away the rind and most of the fat, leaving just a thin layer of fat on the joints.
Whizz the reserved pineapple juice, allspice, treacle, ginger, ketchup, sweet chilli and honey together to combine to a purée. Spoon all over the gammon and set aside until ready to serve (or, if you’ve made at home before taking to the host’s house, cover and chill for up to 48 hrs).
To serve, heat oven to 200C/180C fan/ gas 6. Roast for 30 mins until hot and sticky, then loosely break into large chunks to serve.

Nutrition Facts : Calories 593 calories, FatContent 32 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 14 grams sugar, ProteinContent 61 grams protein, SodiumContent 8.3 milligram of sodium

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