Festive Roasted Beef Joint

Name: Festive Roasted Beef Joint with Pigs in Blankets and Red Wine Jus
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 400 grams British Beef Roasting Joint; 10 grams Dijon Mustard; 10 unit(s) Pigs with their Blankets**; 30 grams Red Wine Jus Paste; ½ tbsp Oil for Cooking; 300 milliliter(s) Water for the Jus

with Pigs in Blankets and Red Wine Jus

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This year, we’ve made it easy to choose the festive dishes you want, at a time to suit you. This Festive Roasted Beef Joint is a new tradition for your table centrepiece, complete with pigs in blankets and rich red wine jus. Pair with sides to fill the table and select a starter and dessert to finish off your festive feast this Christmas!

Tags:

New

Allergens:

Schwefeldioxide und Sulfite

•Senf

•Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 45 minutes

DifficultyEasy

Ingredients

serving amount

400 grams

British Beef Roasting Joint

10 grams

Dijon Mustard

(Contains: Schwefeldioxide und Sulfite, Senf)

10 unit(s)

Pigs with their Blankets**

(Contains: Schwefeldioxide und Sulfite)

30 grams

Red Wine Jus Paste

(Contains: Schwefeldioxide und Sulfite, Celery)

Not included in your delivery

½ tbsp

Oil for Cooking

300 milliliter(s)

Water for the Jus

Nutritional information

Energy (kJ)4010 kJ

Energy (kcal)958 kcal

Fat70.9 g

of which saturates28.6 g

Carbohydrate13.7 g

of which sugars4.4 g

Dietary Fibre1.7 g

Protein63.4 g

Salt4.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Aluminum Foil

•Chopping Board

•Grater

•Large Saucepan

Instructions

Preheat your oven to 240°C/220°C fan/gas mark 9.

Remove the beef joint from your fridge to allow it come up to room temperature.

Transfer the beef to a deep-sided baking tray. Squeeze over the Dijon mustard and massage evenly over the beef. IMPORTANT: Wash your hands and equipment after handling raw meat.

Roast on the middle shelf of your oven for 20-25/30-35 mins (400g/600g) for medium. Add an extra 5 mins if you like your beef more well done.

Rest, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: The beef is safe to eat when browned on the outside.

Lay a rasher of bacon on a chopping board. Place a cocktail sausage on top and roll it up. Repeat with the other sausages and rashers. IMPORTANT: Wash your hands and equipment after handling raw meat.

Pop the sausages onto a baking tray and bake on the top shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

Pour the water for the jus (see pantry for amount) into a medium saucepan, bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins. TIP: Add a splash of water if it gets a little too thick for your liking or simmer for longer if you prefer a thicker sauce.

Serve your red wine jus in a jug.