Festive Roasted Beef Joint
with Pigs in Blankets and Red Wine Jus
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
400 grams
British Beef Roasting Joint
30 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
10 unit(s)
Pigs with their Blankets
(Contains: Sulphites May contain traces of: Sulphites)
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
Not included in your delivery
300 milliliter(s)
Water for the Jus
Utensils
Instructions
TO DO ON CHRISTMAS EVE:
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. If you're doing this step on Christmas eve, pop on a plate, cover with cling film and pop in the fridge until ready to cook the next day.
TO DO ON CHRISTMAS DAY:
Preheat your oven to 220°C/200°C fan/gas mark 9.
Pop the pigs in blankets 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.
TIP: Pop the pigs in blankets in with the beef for the last 20-25 mins of its cook time to save space in the oven.
TO DO ON CHRISTMAS EVE:
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. Put in a bowl, allow to cool, then cover and refrigerate until tomorrow.
TO DO ON CHRISTMAS DAY:
When everything else is nearly ready, pour the jus into a pan and bring to the boil. Keep warm on a low heat and add a splash of water if you feel it needs it. Serve your red wine jus in a jug.
TO DO ON CHRISTMAS DAY:
Preheat your oven to 220°C/200°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 lightly oiled 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. TIP: Pop the pigs in blankets in with the beef for the last 20-25 mins of its' cook time to save space in the oven.
Rest, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: The beef is safe to eat when browned on the outside. TIP: Don't worry if it rests for longer than 10 mins!
