Proper Sunday Roast

Name: Proper Sunday Roast
Yield: 4 Servings
Cuisine: British
Ingredients: 2 shallots, Finely chopped Sprig of thyme, 1 tablespoon vegetable oil, 1 teaspoon salt, 375 ml red wine, 1 litre beef stock, 1 teaspoon Marmite, 4 teaspoons soy sauce, 2 tablespoons tomato ketchup, 1 tablespoon rice wine Vinegar; 800g Maris Piper potatoes, 20g sea salt, 50ml goose fat; 1 hispi cabbage cut into four, Sea salt, 2 heads of garlic finely sliced, 50 ml olive oil

Serves 4

Ingredients Method

Gravy
2 shallots, Finely chopped Sprig of thyme, 1 tablespoon vegetable oil, 1 teaspoon salt, 375 ml red wine, 1 litre beef stock, 1 teaspoon Marmite, 4 teaspoons soy sauce, 2 tablespoons tomato ketchup, 1 tablespoon rice wine Vinegar
Roast Potatoes
800g Maris Piper potatoes, 20g sea salt, 50ml goose fat
Vegetable
1 hispi cabbage cut into four, Sea salt, 2 heads of garlic finely sliced, 50 ml olive oil

Season the topside and sear in vegetable oil until it’s well coloured on all sides. Place into a preheated oven at 55C. Leave it in the oven at this temperature for 4 hours. This will give you a perfect medium rare. If you prefer medium, set the oven to 65C. If your oven doesn’t go this far down, roast at 150֯֯֯֯C for 2 hrs. Take the meat out and rest.

Proper RoastiesIncrease the temperature to 200C. Peel the potatoes (reserving the peelings) and cut them into chunks. Pour 2 litres of water into a saucepan, add 20g salt and bring it to the boil. Add the potatoes and the peelings and cook for 20 minutes until very soft. Strain carefully and cool. Pour the goose fat into a roasting tin and place it in the oven for 15 minutes. Place the potatoes, cut side down, to the hot oil and carefully cover with the oil. Season the potatoes with the remaining salt and roast for 60 –90 minutes, turning them a few times.

Proper GravySweat the shallots and thyme, then add the red wine. Reduce until it’s almost all evaporated. Add the stock and reduce by half until thick. Finish with soy, marmite, ketchup and the vinegar.

Proper VegFor the cabbage, get a griddle pan very hot and colour on all sides, but do not cook too much so that the vegetable has some crunch. Place the garlic and olive oil in a cup and microwave on full heat for 30 seconds until soft. Drizzle this over the cabbage and season with sea salt.Slice the beef, pour over the gravy, season with salt and pepper and quickly flash it in the hot oven, then serve with the roast potatoes and cabbage.

Print Recipe

Ingredients

Gravy

2 shallots, Finely chopped Sprig of thyme, 1 tablespoon vegetable oil, 1 teaspoon salt, 375 ml red wine, 1 litre beef stock, 1 teaspoon Marmite, 4 teaspoons soy sauce, 2 tablespoons tomato ketchup, 1 tablespoon rice wine Vinegar

Roast Potatoes

800g Maris Piper potatoes, 20g sea salt, 50ml goose fat

Vegetable

1 hispi cabbage cut into four, Sea salt, 2 heads of garlic finely sliced, 50 ml olive oil

Method

Because you enjoyed this recipe, you'll love these

Still hungry? Why not have another course