Roast Beef and Red Wine Jus
with Roast Potatoes, Honey Roasted Carrots and Parsnips and Charred Cabbage with Pancetta
.
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 conflict 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.
700 grams
Potato
2 unit(s)
Carrot
2 unit(s)
Parsnip
½ bunch(es)
Rosemary
24 grams
Plain Flour
(ContainsCereals containing Gluten)450 grams
Beef Roasting Joint
1 sachet
Honey
30 grams
Butter
(ContainsMilk)1 pot(s)
Red Wine Stock Paste
(ContainsSulphites)1 unit(s)
Sweetheart Cabbage
60 grams
Bacon Lardons
1 sachet
Red Wine Vinegar
(ContainsSulphites)Not included in your delivery
400 milliliter(s)
Water for Gravy
Preheat your oven to 200°C. Pour a good glug of oil onto a baking tray and pop on the top shelf of your oven. Bring a large saucepan of water to the boil on high heat with 0.5 tsp of salt.Peel the potatoes, chop them into 4cm chunks. Add the potatoes to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour and half of the rosemary. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt. Roast the potatoes on the top shelf of your oven until golden, 45-50 mins. Turn halfway through.
Season the beef with salt and pepper. Transfer to a baking tray. IMPORTANT: Wash your hands after handling raw meat. Roast on the middle shelf of your oven for 30-35/35-40/40-45 mins (depending on size) for medium rare. Add an extra 5 mins if you like your beef more cooked. Rest wrapped loosely in foil for at least 10 mins before slicing. IMPORTANT: The beef is safe to eat when the outside is browned and cooked.
Meanwhile, pop the carrots and parsnips onto a baking tray. Drizzle with oil, honey and the remaining rosemary. Season with salt and pepper. Toss and bake on the bottom shelf of the oven, until tender, 30-35 mins. Turn halfway. Meanwhile, put a saucepan on medium high heat, add half the butter. Allow to melt, then stir in the remaining flour to create a smooth paste. You've made a roux! Cook, stirring until the roux is a medium brown colour, gradually stir in the water (see ingredients for amount) and red wine stock pot. Bring to the boil, carefully stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 15-20 mins. Add a splash of water if necessary.
Quarter the sweetheart cabbage lengthways. About 10 mins before the beef comes out of the oven, heat the remaining butter and a drizzle of oil in a large frying pan over medium high heat. Add the cabbage and cook until golden brown, 3-4 mins each cut side. Once the beef has come out of the oven and is resting, pop the cabbage on the tray it was on and roast until tender, 9-10 mins (don't wash up the frying pan). Return the frying pan to medium high heat and add the bacon lardons and cook, stirring, until golden brown all over, 3-4 mins. Add the red wine vinegar and cook until evaporated. Once the cabbage is cooked, pour the bacon mixture over it and set aside.
When everything is ready, reheat the gravy if you need to. Thinly slice the beef and arrange on plates. Serve the veggies and potatoes alongside. Add any beef resting juices or some water to the gravy to loosen it up if necessary, spoon over and enjoy!