Last night I had a couple of friends over and at the last minute realised that the chicken I planned to make was two small for 4 people. So roast beef it was. I had all the ingredients so it was just a question of timing.
Ingredients (serves 4):
1.2kg roasting beef
2 large parsnips
4 medium carrots
1-1/2 medium sized potatoes, quartered
salt and pepper
2 red onions
200ml red wine
First oil and season the beef and brown it in a heavy bottomed pan to seal it. I spiked it with bits of garlic afterwards but not essential. Put it on a rack and pour about 200ml of red wine in the pan, as it adds a bit of flavour to the meat as it evaporates. Cook it for 20 mins on high setting around 240C, then 30-35 minutes on 180C (10 minutes per pound rare times 1.2 per weight). After the first 20 minutes I added an onion sliced into 6 wedges, as onion is the secret ingredient for good and easy gravy.
The beef ended up very pink in the middle, with juices running clear. Let it sit for about 15 minutes, it should be more but everything else was ready and we were starving.
To make roast potatoes I followed this recipe. Parboiled parsnips for a few minutes (5-10 depending on size. I added them to the potatoes for the last 5 mins of parboiling). Roast them in olive oil (or duck or goose fat) for 30-40 minutes on 180C, with the red onion cut into 12 wedges, sprinkled with dried rosemary (fresh better if you have it). Carrots are quick and easy – cut into long chunks, season, put in a pyrex bowl, add a knob of butter, cover with cling film. Put in a microwave for 4-5 minutes, depending on how many there are. They should still be crunchy, with the butter and carrot juices at the bottom of the bowl.
Serve the juices from the meat, the onions are crunchy by now, in a separate bowl as gravy. I usually have hot creamed horseradish with the beef.