BEEF ROAST POTATOES RECIPES

Steps:

• 1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
  2. Preheat the oven to 240°C/475°F/ gas 9.
  3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
  4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
  5. Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
  6. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
  7. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
  8. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
  9. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

Steps:

• Preheat the oven to 110C/90C Fan/Gas ¼.
• Rub the beef with the rapeseed oil and season all over with salt and pepper.
• Heat a large frying pan over a high heat and brown the meat on all sides, rotating it regularly.
• Insert an ovenproof meat thermometer into the beef and place in a roasting tin. Roast in the oven for 4–5 hours – ensure the internal temperature is rising gradually. When the internal temperature reaches 55C the beef is ready.
• Meanwhile, to make the gravy, scoop the marrow from the bone with a teaspoon and dice. Keep in the fridge.
• Heat the oil in a flameproof casserole dish. Season the oxtail with salt and pepper and brown all over then remove and set aside. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Add the garlic and herbs and fry for a further 1–2 minutes.
• Return the oxtail to the pan add the red wine and simmer until it has reduced by half. Add the beef stock, mushrooms and their soaking liquid, tomatoes, vinegar, Worcestershire sauce and sugar. Bring to the boil and then reduce the heat. Cover with a lid and leave to simmer gently for 1½–2 hours, or until the oxtail is tender.
• Strain the gravy into a clean pan (you can keep the meat from the oxtail for another day). Remove any fat from the top and simmer until it has reduced to a light coating consistency. Whisk in the chilled bone marrow until melted then serve.
• While the beef is cooking, bring a saucepan of salted water to the boil and cook the potatoes for 5–6 minutes. Drain and bash them around in the pan to chuff up the edges. Season with salt.
• Take the beef out of the oven, cover with foil and a tea towel and leave to rest while you cook the potatoes. Turn the temperature up to 200C/180C Fan/Gas 6.
• Place the goose fat in a roasting tray and heat in the oven. Add the potatoes to the tray and roast for 50 minutes, turning occassionally. Add the garlic and thyme 20 minutes before the end of cooking.
• Serve the beef with the bone marrow gravy, roast potatoes and vegetables of your choice.