Traditional Roast Beef Dinner

Traditional Roast Beef Dinner

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byCreated by the Gemma Murphy

of Head Chef, Maryborough Hotel & Spa, Co. Cork

The suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel an Read More
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Prep Time

45 Minutes

Cooking Time

1 Hour and 40 Minutes

Serves

4-6 People

Ingredients

Roast Sirloin of Aged Beef

Roast Potatoes

1.25 kg of large Maris Piper potatoes
1 head of garlic, split into cloves and bashed with the flat part of a knife or by hand (optional)
30g of rosemary sprigs (optional)
Olive oil
Beef dripping
Salt

Braised Red Cabbage

  • 1 red cabbage, finely shredded
  • 125ml of red wine vinegar
  • 100g of brown sugar
  • 1 large onion, finely sliced
  • 750ml of red wine
  • 1 tsp green peppercorns
  • 1 tsp juniper berries

Honey Glazed Carrot and Parsnip

  • 500g parsnips
  • 500g carrots
  • 2–3 tbsp olive oil
  • Few thyme sprigs
  • 1 cinnamon stick, broken in two
  • 3 star anise
  • Sea salt and freshly ground black pepper
  • 1–2 tbsp clear honey
  • Splash of water
  • Few knobs of butter

Yorkshire Pudding

  • 175g strong flour
  • 2 free-range eggs
  • 175ml milk (whole or semi-skimmed)
  • 110ml/4fl oz water
  • 3 tbsp beef dripping
  • Salt and pepper

Method

Roast Sirloin of Aged Beef

Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.

Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the beef broth and allow to simmer for 4-5 mins. This will give a light sauce, Simmer for a few more mins before straining through a sieve a smooth sauce.

Roast Potatoes

Wash and peel the potatoes and cut into quarters. Put them in a bowl under running water to wash the starch off.

Cover the potatoes with water in a large saucepan then add the garlic and rosemary, if using, and bring to the boil. Cook for about 25-30 minutes or until the potatoes are very soft and almost breaking apart. Drain carefully and leave to cool in the colander.

Meanwhile, pour 3 mm of olive oil and 2 mm of beef fat into a roasting tray large enough to hold the potatoes in one layer. Place the tray in the oven for 15 minutes to preheat the oil.

Add the potatoes to the pan and coat them in the hot oil. Place the tray back in the oven for at least 1 hour and 15 minutes at 180 degrees turning the potatoes gently every 20 minutes, until the potatoes are golden brown and crispy all over.

Drain on kitchen paper and season with salt.

Braised Red Cabbage

Add the sugar and vinegar to a large pan and bring to a simmer. Reduce the mixture to a thin syrup consistency, then add the onion and red cabbage, 125ml of red wine vinegar and 100g of brown sugar.

Sweat the cabbage for 15 minutes, then add the juniper berries, sage and peppercorns. Pour over the red wine and cook on a low heat until the cabbage is tender and the red wine is syrupy in consistency. Season with a little salt and serve.

Honey Glazed Carrot and Parsnip

Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.

Heat the olive oil in a large pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning.

Cook over a medium heat for 15–20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan with the water and increase the heat. Cook for 2–3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through.

Stir through a few knobs of butter to glaze.

Yorkshire Pudding

To make the batter, sift the flour into a bowl (with a cloth under it to keep it steady), holding the sieve quite high to give the flour a good airing, add some seasoning

Break the egg into it and beat with an electric hand whisk (you can also use a balloon whisk), gradually incorporating the flour, and then gradually add and beat in the milk and water. Then give it one more whisk.

Preheat the oven to 220°C, add the dripping (or oil) to the pan and place it in the oven to heat, for 10 minutes. While your meat is resting, or when you are ready to cook the Yorkshire, place the pan or tin over direct heat, turned to high, while you pour the batter into the sizzling hot fat. Immediately return the tin to the highest shelf in the oven (or, if you have roast potatoes on that one, the second highest).

The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness but if it does pop it under a hot grill or back in the oven to crisp up.

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