Roast Dinner

A friday evening right in the middle of exam period and I am cooking a roast beef joint. Everyone think Im crazy? No I’m not, its a really quick and easy meal to cook!

Joint of Beef:

I used an extra lean beef joint of 600g (3 portions)

Preheat the oven for 180°C.

Take the meat out of the packaging and dry with a little kitchen paper. Cover with mustard and season with salt and pepper. Brown in a  pan from all sides.

Cut some fresh roasting vegetables (I used carrots, onion, leek) and place into a casserole dish. Place the roast on top and roast for about 30-40 minutes in my case. If you have a thermometer – perfect! A medium should have a core temperature between 50 and 55°C.

By the time I found our thermometer, my roast was not medium but fully cooked but next time I know where it is 😉

Leave the meat to rest for 10-15 minutes and carve. Serve with the roasted vegetables and gravy.

I used beef cube gravy and added some red wine and cornflour to get a nice thick gravy.

Obviously, I couldn’t eat 600g of meat in one evening. That is why I had a lovely roast lunch today.

This time I made some mini yorkshire puddings and served it with fresh green beans:

For 6 mini yorkshire puddings:
50g plain flour
some salt and pepper
1 egg
100ml milk
25 ml water
some vegetable oil

Preheat the oven for 200°C

Sieve the flour into a bowl, season and add the egg. Stir together with a fork. Mix milk and water and add to the sticky flour-egg mixture. Whisk with the fork until you get a smooth batter.

Put some vegetable oil (or drippings if you have) in a muffin tray and stick in the oven to heat up the oil. When hot, put about 1.5 tablespoons of batter in each (just divide it up into 6 muffin pans) and cook for 15 minutes WITHOUT opening the oven!

In the meantime, pour the gravy in a saucepan and heat over a little flame. Put the meat in there and let it warm up slowly. Carve the meat and serve with yorkshire puddings, green beans and gravy.

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