Roast Beef & Redcurrant Gravy

Name: Roast Beef & Redcurrant Gravy with Roasties, Blue Cheese Celeriac Gratin & Chorizo Savoy Cabbage
Total time: 1 h 30 min
Yield: 2
Cuisine: British
Ingredients: 24 Plain Flour; 450 British Beef Roasting Joint; 28 Red Wine Stock Paste; 25 Redcurrant Jelly; 60 Chorizo; 150 Shredded Savoy Cabbage; ½ Celeriac; 30 Unsalted Butter; 25 Panko Breadcrumbs; 150 Creme Fraiche; 900 Potatoes; 30 Crumbled Blue Cheese; 1 Rosemary; 400 Water for the Gravy

with Roasties, Blue Cheese Celeriac Gratin & Chorizo Savoy Cabbage

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Little can top the taste of tender roast beef drizzled in sweet, redcurrant gravy, unless it comes with delicious, decadent sides like this recipe. A tart, cheesy blue cheese gratin and the smoky chorizo savoy cabbage are the sidekicks to our roast beef,and, boy, do they taste good!

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

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 war 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.

Total1 hour 30 minutes

Active 1 hour

DifficultyMedium

Ingredients

serving amount

Plain Flour

450

British Beef Roasting Joint

Red Wine Stock Paste

(Contains: Sulphites)

Redcurrant Jelly

Chorizo

150

Shredded Savoy Cabbage

Celeriac

Unsalted Butter

Panko Breadcrumbs

150

Creme Fraiche

(Contains: Milk)

900

Potatoes

Crumbled Blue Cheese

(Contains: Milk)

Rosemary

Not included in your delivery

400

Water for the Gravy

Nutritional information

Energy (kcal)1338 kcal

Energy (kJ)5598 kJ

Fat74 g

of which saturates35 g

Carbohydrate108 g

of which sugars17 g

Protein73 g

Salt5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

Instructions

Bring 2 large saucepans of water to the boil with a pinch of salt (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 the 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. Sprinkle over a pinch of salt and gently turn the potatoes so they're coated in oil. Roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through.

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. The beef is safe to eat when the outside is cooked. Once cooked, rest the beef wrapped loosely in foil for at least 10 mins before slicing.

Peel the celeriac and chop into 2cm chunks. Mix the breadcrumbs with a drizzle of oil and a pinch of salt and pepper. Add the celeriac to the boiling water and simmer until tender, 12-15 mins. TIP: The celeriac is cooked when you can easily slip a knife through. Once cooked, drain in a colander, then pop back in the pan and add the creme fraiche, blue cheese and a pinch of salt and pepper. Pop onto medium heat, stir and cook until the creme fraiche has come to the boil, then remove from the heat. 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 your frying pan 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 with the chorizo 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, drizzle over and enjoy!