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Traditional Roast Beef
Traditional Roast Beef

Before you jump to Traditional Roast Beef recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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We hope you got insight from reading it, now let’s go back to traditional roast beef recipe. You can have traditional roast beef using 14 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Traditional Roast Beef:
  1. Get 1 over 500 grams Beef joint (round)
  2. You need 1 ＊Onion
  3. Provide 1 ＊Carrot
  4. You need 1 ＊Celery
  5. Use 100 ml Red wine
  6. Prepare 1 Pepper
  7. You need 1 Salt
  8. Use 200 ml Water (for the sauce)
  9. You need 1 tsp Soy sauce
  10. Prepare 1 tsp Katakuriko
  11. You need 1 Wasabi
  12. Provide 1 per person Potatoes (for the side)
  13. You need 1 Watercress (optional)
  14. Provide 1 Broccoli (for the side)
Steps to make Traditional Roast Beef:
  1. Cut the ＊ vegetables beforehand. Slice the onion into 1cm wedges, and thinly slice the carrot and celery in 4 cm lengths.
  2. Put wine, vegetables, pepper and beef joint in a large durable plastic bag and leave in the fridge for half a day to one day (don't add salt).
  3. Line a roasting pan with parchment and place the vegetables from the bag first. Put the beef on top. Use more vegetables under the thinner part of the beef. Scatter potatoes on the side.
  4. You don't need to pre-heat the oven. Put the pan into the oven and bake for 25 minutes at 390°F/200°C (for a 500g chunk). Check with your finger and when it is springy, take it out of the oven.
  5. When you touch with your finger and it has a slight bounce, wrap in aluminium foil quickly while it's hot.
  6. Wrap the foil over with a tea towel (layered paper towels are ok too). Try to move quickly to avoid cooling the meat.
  7. Wrap with cling film to prevent the meat juice from leaking. Leave to rest for about 30 minutes.
  8. Meanwhile put all the onion, carrot, celery, cooking liquid and brown bits from the roasting tray into a sauce pan and heat.
  9. Add consomme and soy sauce to your liking and season with salt and pepper. Remove all the vegetables and thicken the sauce with katakuriko dissolved in water.
  10. Slice the beef thinly and serve with sauce and wasabi if you like. (When you slice the meat there should be no juice but the meat should be pink inside.)

Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables. Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point) Stir in the flour. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Place roast in roasting pan fitted with a roasting rack.

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