Rosemary and Garlic Oil Roast Beef and Red Wine Jus
with Parmesan Roast Potatoes, Honeyed Root Veg and Stir-Fried Cavolo Nero and Peas
- Sulphites
- Celery
- Milk
What's a Sunday without a traditional roast? Simply follow our step-by-step instructions for this Rosemary Roast Beef and Red Wine Jus and you'll have a feast worth gathering the family for.
Ingredients
400 grams
British Beef Roasting Joint
700 grams
Potatoes
1 unit(s)
Parsnip
1 bunch(es)
Rosemary
2 unit(s)
Carrot
2 unit(s)
Garlic Clove
30 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
15 grams
Honey
20 grams
Parmigiano Reggiano
(Contains: Milk)
100 grams
Chopped Cavolo Nero
120 grams
Peas
Not included in your delivery
1 tbsp
Plain Flour
2 tbsp
Olive Oil for the Marinade
300 milliliter(s)
Water for the Jus
20 grams
Butter for the Greens
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Remove the beef joint from your fridge to allow it come up to room temperature. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Peel the potatoes, then chop into 4cm chunks.
Pour the boiled water into a large saucepan on high heat with 0.5 tsp salt. Boil the potatoes for 7-8 mins or until the edges are soft.
Meanwhile, trim the carrots and parsnip, 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).
When the potatoes are ready, drain in a colander and sprinkle on the flour (see pantry for amount).
Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a small bowl, combine the oil for the marinade (see pantry for amount) and half of the rosemary and half the garlic. Season with salt and pepper.
Transfer the beef to a baking tray. Rub the marinade all over the beef. IMPORTANT: Wash your hands and equipment after handling raw meat.
Add the carrots and parsnips to the same tray. Drizzle with oil, sprinkle over the remaining rosemary, season with salt and pepper, then toss to coat. TIP: Use another tray if needed.
Roast on the middle shelf of your oven for 20-25/30-35 mins (400g/600g) for medium. Add an extra 5 mins if you like your beef more well done.
Meanwhile, wipe out the (now empty) potato pan. Pour the water for the jus (see pantry for amount) into the pan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins. Set aside.
When the beef is ready, rest it, wrapped loosely in foil, for at least 5 mins before slicing. IMPORTANT: The beef is safe to eat when browned on the outside.
Once the beef is out of the oven, drizzle the honey over the root veg and toss together. Roast for 5 mins more. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
When the potatoes have 5 mins remaining, sprinkle over the Parmigiano Reggiano. Toss to evenly coat. Return to the oven for the remaining time.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. TIP: Discard any tough stalks from the cavolo nero.
Add the cavolo nero, peas and a splash of water and cover until wilted, 3-4 mins. Stir in the remaining garlic, season to taste with salt and pepper. Once cooked stir in the butter for the greens (see pantry for amount) until melted.
Cook the beans until tender, 4-5 mins, then remove from the heat. Season with salt and pepper. Drizzle over the balsamic glaze and toss to coat.
When everything's ready, reheat the red wine jus if needed. Thinly slice the beef and share between your plates.
Serve the cheesy roast potatoes, honey glazed root veg and balsamic green beans alongside.
Drizzle over the jus to finish.
Enjoy!
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