Roast Beef & Rosemary Potatoes
with Sticky Roots, Cavolo Nero and Onion Gravy
- Milk
- Cereals containing gluten
We love a good Roast Beef with Roasties & Gravy and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Ingredients
900
Potatoes
1
Red Onion
1
Rosemary
2
Parsnip
3
Carrot
30
Butter
(Contains: Milk)
½
Dried Thyme
24
Flour
(Contains: Cereals containing gluten)
1
Beef Stock Powder
1
Cavolo Nero
1
Redcurrant Jelly
1
Honey
450
British Beef Roasting Joint
Not included in your delivery
400
Water for the Gravy
Instructions
Preheat your oven to 200°C. Pour a good glug of oil onto a baking tray and pop in your oven. Bring a large saucepan of water for the potatoes to the boil on high heat with a pinch of salt. Peel the potatoes, chop them into 4cm chunks. Halve, peel and thinly slice the onion. Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Peel and trim the parsnips and carrots. 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.
Heat a splash of oil in a frying pan over medium heat and add half the butter. Stir in the onion and cook, stirring frequently until soft and caramelised, 15-20 mins. Lower the heat if the onions are browning too quickly. Meanwhile, chop the parsnips and carrots into roughly 1cm wide, 5cm long batons. Arrange on another baking tray and drizzle with oil. Season with salt, pepper and half of the dried thyme. Toss to coat.
Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the rosemary and half the flour. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Sprinkle over a pinch of salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through.
Season the beef with salt, pepper and the remaining thyme. Transfer to the baking tray with the potatoes.IMPORTANT: Wash your hands after handling raw meat. Roast in the oven for 35/45/55 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.
Roast the parsnips and carrots in the middle of the oven until soft and golden at the edges, 30-40 mins. When the onions are soft and golden, sprinkle on the remaining flour and stir to coat. Cook the flour for a minute, then gradually stir in the water (see ingredients for amount), and stock powder. Bring to the boil, stirring out any lumps that may form. Lower the heat and simmer until the gravy has thickened to your liking, 12-15 mins.
Pop a frying pan on medium heat with the remaining butter and cavolo nero and stir-fry for 2 mins. Season with salt and pepper then add a splash of water. Cover with a lid or foil and cook until tender, 2-3 mins. When you are ready to serve, reheat the gravy and stir the redcurrant jelly. Drizzle the honey on the roots, toss to coat and reheat if necessary. Slice the beef and arrange on your plates. Pop the roasties, carrots, parsnips and cavolo nero alongside. Finish with lashings of onion gravy and enjoy!
