A recipe for the advanced and bold! Continuing on my journey to make you discover some of the best british food, here is the Sunday Roast. A traditional british meal typically served on Sunday. It consists of roast meat and potatoes with various accompaniments such as yorkshire pudding, gravy sauce and vegetables.  As the meat and vegetables can vary a lot for this recipe I have decided to pick the most popular ingredients. Each ingredients of the Sunday Roast are easy to make but involve some juggling so it is important to stay focused.

Ingredients

Meat

• Roast beef

Accompaniments

• Potatoes
• Broccoli
• Carrots
• Yorshire Pudding

Sauce

• Gravy

Preparation

Yorkshire Pudding

For the puddings

Place a 10 cup cupcake pan in a baking pan.

Preheat oven to 200°C (390°F) Fan.
Fill the cupcake cups halfway with vegetable oil and “bake” for 15-20 minutes.

In a bowl, add the milk, eggs, flour, mustard, Worcestershire sauce, salt and pepper. Whisk until the flour dissolves. Transfer to a measuring jug and refrigerate.

Remove cupcake pan from oven, remove flour mixture from refrigerator and fill the cupcake pan the rest of the way with the mixture. Don’t worry if the oil spills a little.

Lower oven temperature to 185°C (350°F – 370°F) Fan.
Bake for 30-35 minutes.

When ready, remove from oven and allow to cool.

Roast Beef

First of all, you need to pick the right beef. Look for one with a dark red colour and a thick covering of fat which will add flavour and will be preventing the meat from drying while it cooks, it can be removed easily before being served.

To serve 4 to 6 people you should be looking for a 5.5 (2,27 kg) pound bone-in beef, or a 3 pound (1,36 kg) boneless beef.

The beef must be room temperature before being cooked. Put it in a pan and season the beef with salt and pepper. Cook the beef to 425°F (220°C) for 30 minutes. Then lower the temperature to 375°F (190°C) for the remaining time.

Rare: 11 minutes per pound
Medium: 14 minutes per pound
Well: 16 minutes per pound

Vegetables

Peel the potatoes, chop them in big pieces. Rinse them and put them in a large bowl.

Drizzle melted butter over them and olive oil.

Cut the carrots diagonally and put them in a large bowl, pour olive oil over them, salt, pepper and optionnally honey.

I suggest to make your cooking more efficient to pre-cook your potatoes and carrots by steam and then to add them to the roast beef currently cooking in your oven.

To cook the broccoli you can either cook it in a pan or steam them. I like my broccoli soft and therefore I let my broccoli steam for 5 – 6 minutes, you can use a fork to tell if they are ready or not.

Gravy Sauce

Ingredients

• 1 cup pan juices from roast meat (more or less; see note below)
• 1/2 glass red wine or port
• 500ml (1 pint) meat or vegetable stock
• 1 teaspoon butter, ice-cold (put in freezer for an hour before use)

Once the roast meat is cooked, remove it from the oven, wrap loosely in aluminum foil, and leave on one side to rest. Pour away any excess fat.

Place the roasting pan on the stove top over a high heat until the meat juices begin to bubble.

Pour in the red wine and scrape all the juices from the bottom of the pan with a wooden spoon or spatula. Allow this mixture to bubble until it is reduced to a sticky, concentrated glaze. Do not leave the pan unattended, as the reduction happens very quickly and can quickly burn.

Add the stock to the sauce and stir thoroughly to incorporate the stock into the reduced glaze.

Once the gravy is reduced, add the butter in tiny pieces, shaking the pan gently until the all the butter is melted and fully incorporated into the sauce. Adding the ice cold butter not only adds flavor and richness, but it also gives the gravy a glossy shine.

 

Enjoy !