Skim off the fat and return 2 tbsp of it to the roasting tin. Add the flour and stir over a medium heat until the flour has browned a little and any sediment from the bottom of the pan is loosened.
Add back the roasting juices and pour in up to ml stock. Stir over the heat until simmering, then simmer for minutes. Taste and continue to simmer until the gravy has developed a good strong, meaty flavour, then season with salt and pepper.
The juices released from the meat while it is resting can also be added to the gravy or poured over the carved meat. Strain the gravy through a fine sieve into a warmed jug or sauceboat. Carve the beef very thinly. Serve with the gravy, Yorkshire puddings, horseradish sauce, roast potatoes and seasonal vegetables. A note on gravy Make Yorkshire Puddings.
Make horseradish sauce. Buy How to cook here. See more roast beef recipes By The Herbert Family. See more beef rib recipes How to roast beef. Preparation time overnight. Cooking time 1 to 2 hours. Serves Serves 6.
From Saturday Kitchen. Share Share this with. Print recipe. Method Preheat the oven to its highest setting. Rub the beef with the olive oil, salt and pepper all over. Serve immediately with the carved roast beef. Read our additional tips below and check your meat throughout cooking for the best results. It's best to calculate your cooking time at 40 minutes per kg or 20 minutes per lb to get the most accurate time.
If using a digital thermometer always double check the reading by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven allow mins then test again until the correct temperature is reached. Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin or use a skewer , and inspect the juices that collect in the spoon.
The juices should be pale gold and clear; if there are traces of blood return to the oven allow mins then test again. To make sure you get the perfect juicy roast, leave the joint to rest on a platter so the juices get a chance to settle and run back into the meat.
Cover with foil to stop all the heat escaping. Leave for 10 mins for a small joint, mins for larger ones. Our timings for a regular turkey are based on a standard supermarket bird. Cooking times are different for special breed turkeys. It is essential to rest your meat before carving. Allow mins for a small joint or mins for a large joint or turkey. Put the meat in a warm place, tented with foil. Subscriber club Reader offers More Good Food.
Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.
0コメント