Traditional roast beef

Prep: 1-2 hours

Cook: 1-2 hours

Servings: 6


Ingredients:

For the roast beef

  • 4kg/8lb 8oz, 3 bone fore rib 28 day aged beef
  • 200ml/7fl oz white wine
  • 300ml/10fl oz beef stock

For the roast potatoes

  • 10 King Edward potatoes, peeled and cut into 2 or 3
  • 50g/1¾oz lard, beef dripping or vegetable oil
  • pinch salt

For the vegetables

  • 75g/2¾oz butter
  • 3 carrots, finely sliced
  • 1 head spring greens, finely sliced
  • 250g/9oz peas
  • wholegrain mustard, to serve


Steps to make it:

  1. For the beef, preheat the oven to 200C/180C Fan/Gas 6.
  2. Heat a frying pan until very hot. Season the beef with salt and pepper. Fry the beef on all sides in the hot pan until nicely browned. Transfer to a roasting dish and place in the oven for 1 hour 30 minutes.
  3. Meanwhile for the roast potatoes, put the potatoes in a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 3-4 minutes. Drain the potatoes into a colander and shake around a little to rough up the edges.
  4. Put a deep roasting tray onto the heat and add the fat. Add the potatoes and fry on each side until they start to brown. Sprinkle with salt and place in the oven alongside the beef for 30 minutes until starting to turn golden and crisp. After 30 minutes, turn the potatoes over in the fat and return to the oven for a further 20-30 minutes.
  5. Remove the beef from the oven, cover with aluminium foil and rest for 15-30 minutes. Put the beef on a board to carve then return the roasting pan to the heat, and heat over a medium heat until bubbling, then add the wine and cook until reduced by half. Add the beef stock and cook until reduced by half again, season to taste.
  6. For the vegetables, heat a frying pan until hot, add one-third of the butter and all the carrots. Stir to coat the carrots in the melted butter, add 110ml/4floz water and bring to the boil. Reduce the heat to a simmer and cook for five minutes, until the liquid has reduced to coat the carrots and they are tender. Season with salt and pepper.
  7. Repeat the process for the spring greens, cooking them for 2-3 minutes until tender.
  8. Meanwhile, bring a pan of salted water to the boil, add the peas and cook for two minutes until hot through. Drain the peas and toss with the last of the butter.
  9. To serve, carve the beef and place onto serving plates, with the roast potatoes, and a spoonful of each of the vegetables. Finish with a drizzle of the gravy and a spoon of mustard alongside.
  10. Enjoy

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