Roast beef

Roast beef is often served within sandwiches and sometimes is used to make hash. In the UK, Canada, Ireland, and Australia, roast beef is one of the meats traditionally served at Sunday dinner, although it is also often served as a cold cut in delicatessen stores, usually in sandwiches. A traditional side dish to roast beef is Yorkshire pudding.

In the UK, roast beef is the signature national dish which holds cultural and nationalistic meaning for the English.

Roast beef

INGREDIENTS

1200gm Boneless Rump Roast ( end cut with a lot of fat marbling)
Olive oil
1 cloves of garlic (8slivers)
Salt and pepper

For the gravy:
Red wine, water, and or beef stock
corn starch

METHOD

1 Preheat the oven to 375°F.(190°C)

2 With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.

3 Brown the roast at 375°F for half an hour. Lower the heat to 225°F(107°C). The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F(57°C-60°C). Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.

For gravy

1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 30ml of the drippings in the pan.

2 Into the 30ml of drippings in the pan stir in 30gm of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly to brown the flour, and stir constantly.

3 Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition, add either water, milk, stock, or cream to the gravy, enough to make 2 cups. Season the gravy with salt and pepper and herbs.

To serve

carve the beef in to medium thick slices, arrange with mashed potato, roast gravy,steamed beans and some tomato wedges