Roast Beef and Rosemary Roasties
with Sticky Roots, Cavolo Nero and Onion Gravy
Nothing can bring people around the dinner table quite like the delicious smell of roast beef, fresh out of the oven. This British classic is perfect with the heart and wholesome flavours of root vegetables, cavolo nero and onion gravy.
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.
900 grams
Potatoes
1 unit(s)
Red Onion
1 bunch(es)
Rosemary
2 unit(s)
Parsnip
3 unit(s)
Carrot
30 grams
Butter
(ContainsMilk)1 pot(s)
Dried Thyme
24 grams
Flour
(ContainsCereals containing Gluten)450 grams
Beef Roasting Joint
1 pot(s)
Beef Stock Powder
1 pack(s)
Cavolo Nero
1 pot(s)
Redcurrant Jelly
1 sachet
Honey
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 in your oven. Bring a large saucepan of water to the boil on high heat with ¼ tsp of salt. Peel the potatoes, chop them into 4cm chunks. Halve, peel and thinly slice the onion(s). 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-low heat and add half of 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. Give your pan a shake to fluff up the potatoes. 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, turning halfway through.
Season the beef with salt, pepper and the remaining thyme. Transfer to the baking tray with the potatoes (or another baking tray if the potato one is already quite full). 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 5mins 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, roast the roots 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 beef 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 to 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’re ready to serve, reheat the gravy and stir in 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!