We love a good Roast Beef with Blue Cheese & Chorizo and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Plain Flour(ContainsCereals containing Gluten)
Beef Roasting Joint
Panko Breadcrumbs(ContainsCereals containing Gluten)
Red Wine Stock Paste(ContainsSulphites)
Shredded Savoy Cabbage
Water for Gravy
Bring 2 large saucepans of water to the boil with 0.25 of salt in each (one for the potatoes, one for the celeriac). Preheat your oven to 200°C. Pour a large glug of oil into a large roasting tray. Pop it onto the top shelf of your oven to warm up. Peel the potatoes and chop into 4cm chunks. Add them to one of the pans of boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Meanwhile, pull the rosemary leaves off the stalks and roughly chop (discard the stalks).
Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the rosemary and half the flour. 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 of salt. Roast the potatoes on the top shelf of your oven until golden, 45-50 mins, turn halfway through. TIP: If the potatoes are cooked before everything else is ready, turn your oven off and leave the potatoes on the bottom shelf to keep warm.
Meanwhile, season the beef with salt and pepper and transfer to a roasting tray. Roast the beef on the middle shelf of your oven for 35/45/55 mins (depending on size) for medium rare. Add an extra 5 mins if you like your beef more cooked. IMPORTANT: Wash your hands after handling raw meat. Once cooked, rest the beef wrapped loosely in foil for at least 10 mins before slicing.
Peel the celeriac and chop into 2cm chunks. Add the celeriac to the other pan of boiling water and simmer until tender, 12-15 mins. TIP: The celeriac is cooked when you can easily slip a knife through. Mix the breadcrumbs with a drizzle of oil and season with salt and pepper. Once cooked, drain in a colander, return to the pan and add the creme fraiche, blue cheese. Pop onto medium heat, stir and cook until the creme fraiche has come to the boil, then remove from the heat. Season to taste. Pour into a small oven dish, sprinkle over the breadcrumbs and bake in your oven until bubbling and slightly golden on top, 20 mins.
Meanwhile, put a medium sized saucepan on medium high heat and add half the butter. Allow the butter 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 and gradually stir in the water (see ingredients for amount), red wine stock pot and redcurrant jelly. 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.
Pop one of your saucepans back on medium heat (no need to wash). Add the remaining butter, allow to melt then add the chorizo. Stir-fry until the chorizo is browned, 2-3 mins. Add the savoy cabbage and stir fry until softened, 4-5 mins. Taste and add salt and pepper if you feel it needs it. Remove from the heat. Once everything is ready (reheat the gravy and cabbage 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!