Sunday roast beef with all the trimmings
A proper roast beef dinner with crispy potatoes, parsnips, Yorkshire puddings and gravy. Leaves beef, veg and stock for the week.
Ingredients
- 1500 g Beef roasting joint
- 2 Onions, 1 halved to sit under the beef, 1 for the stock
- 10 g English mustard
- 120 ml Vegetable oil
- 2 g Black pepper
- 5 g Salt
- 1500 g Potatoes, peeled and halved
- 400 g Parsnips, peeled and quartered
- 500 g Carrots, cut into batons
- 0.5 Green cabbage, shredded
- 140 g Plain flour
- 3 Eggs
- 200 ml Milk
- 20 g Plain flour
- 1 Beef stock cubes, made up with 500ml hot water
Method
- Take the beef out of the fridge 30 minutes before cooking. Whisk the Yorkshire batter ingredients with a pinch of salt and leave to stand. Heat the oven to 220°C (200°C fan).
- Rub the beef with mustard, oil, salt and pepper and set it on the halved onion in a roasting tin. Roast for 20 minutes, then turn the oven down to 180°C (160°C fan) and cook for about 1 hour for medium.
- An hour before the beef is due out, parboil the potatoes and parsnips in salted water for 8 minutes, drain and shake them roughly.
- Heat 4 tbsp of oil in a second tin until smoking, tip in the potatoes and parsnips, turn to coat and roast for 55 minutes, turning once.
- Lift the beef onto a board, cover with foil and rest for 30 minutes. Turn the oven up to 220°C (200°C fan) and heat a little oil in a 12-hole muffin tin. Pour in the batter and bake the Yorkshires for 20 minutes without opening the door.
- Steam the carrots and cabbage for 8 minutes.
- For the gravy, stir the flour into the beef tin juices over a low heat, add the stock gradually and simmer for 5 minutes, stirring.
- Carve the beef thinly and serve everything together. Set aside what's left for the after-dinner jobs.