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Andrew suggests: An excellent Red Wine to drink with this meal - a rich French Merlot, full bodied and very fruity.
Have you thought of pre-ordering your Christmas selection of fresh meats from Hallsford, we can take your order now and make sure it arrives ready for Christmas.
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Hallsford Roast Beef with Yorshire Pudding
Ingredients:
1 x 2.5kg/5.5lb fore-rib, wing-rib or sirloin of Hallsford Beef
Sea salt and fresh ground black pepper
Olive oil
3 x red onions, halved
3kg/7lb roasting potatoes, peeled
4 x large parsnips, peeled & quartered
3 x rosemary twigs
4 x cloves of garlic, peeled
2 x thumbsized pieces of fresh ginger, peeled & diced
Flour
1/5 a bottle of robust red wine
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Roasting is easy, but triming is important. Before you start, get all your veg prepped and have your Yorkshire Pudding batter made. With this done, you can get your Yorkshires and green on while the beef is resting out of the oven.
Preheat the oven to 230degC/450degF/Gas 8, and heat a large thick-bottomed roasting tray on the hob. Rub your Hallsford Beef generously with salt, then add a little olive oil to the tray and lightly colour the meat for a couple of minutes on all sides. Lay your onions on the tray with the beef on top of them, then cook in the preheated oven for a total of 1.5 hours. While the Hallsford Beef is starting parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up - this will make them really crispy.
After 30 minutes, take the tray out and toss in your potatoes, parsnips and rosemary. With a garlic press or grater, squeeze or grate the garlic and ginger over everything in the tray, which will taste fantastic. Shake the tray and whack it back in the oven for the final hour. Remove the potatoes and parsnips to a dish to keep warm and place the Hallsford Beef on a plate, covered with foil, to rest and get your greens and Yorkshire Puddings on. Preheat a Yorkshire pudding tray with 1cm/1/5 inch of oil in each section. After 10 minutes, divide the batter into the tray. Cook for around 30 minutes until crisp - don't let open the oven door before then or they won't rise.
Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness. Add a teaspoon of flour to the tray and mash everything together. Heat the tray on the hob and when hot, add the red wine. Simmer for 5-10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats the back of a spoon. Add any juice from the beef and feel free to add some water to thin gravy if you like. Pour through a course sieve, pushing through with a spoon, and serve in a warmed gravy jug.
Enjoy Your Excellent Hallsford Roast Beef
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