Best Roast Beef
- 1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)
- Sea salt and freshly ground black pepper
- Olive oil
- 3 red onions, halved
- 2 bulbs garlic, plus 4 cloves garlic, peeled
- 7 pounds (3 kilograms) roasting potatoes, peeled
- 3 rosemary sprigs
- 2 thumb-sized pieces ginger, peeled and diced
- 1/2 bottle robust red wine
- Yorkshire pudding, recipe follows
- Huge Yorkshire Puddings:
- 1/2 pint (285 milliliters) milk
- 4 ounces (115 grams) all-purpose flour
- Pinch salt
- 3 eggs
- Vegetable oil
Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.Huge Yorkshire Puddings:
Preheat oven to 450 degrees F.
Mix the batter ingredients together. Let rest for 10 minutes
Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.
Recipe courtesy of Jamie Oliver