Rosemary Roast Beef and Red Wine Jus
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Rosemary Roast Beef and Red Wine Jus

Rosemary Roast Beef and Red Wine Jus

with Roast Potatoes, Honeyed Root Veg and Garlicky Green Beans

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.

Allergens:
Sulphites
Celery
Nuts

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.

Preparation Time50 minutes
Cooking time35 minutes
DifficultyExperienced

Ingredients

serving amount

400 grams

Beef Roasting Joint

700 grams

Potatoes

1 unit(s)

Carrot

1 unit(s)

Parsnip

1 sachet(s)

Dried Rosemary

200 grams

Green Beans

1 unit(s)

Garlic Clove

30 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

15 grams

Honey

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

1 tbsp

Plain Flour

300 milliliter(s)

Water for the Jus

sideBannerName

Nutritional information

Energy (kJ)4432 kJ
Energy (kcal)1059 kcal
Fat51 g
of which saturates20.9 g
Carbohydrate96.1 g
of which sugars19.5 g
Protein57.4 g
Salt2.18 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Large Saucepan
Colander
Pan

Instructions

1

Preheat your oven to 240°C/220°C fan/gas mark 9. 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 3cm chunks.

Pour the boiled water into a large saucepan on high heat with 0.5 tsp salt. Boil the potatoes for 5-6 mins or until the edges are soft.

Meanwhile, trim the carrot and parsnip, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

2

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, 30-35 mins. Turn halfway through.

Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press).

3

Transfer the beef to a baking tray. Drizzle with olive oil and season generously with salt, pepper and the dried rosemary. IMPORTANT: Wash your hands and equipment after handling raw meat.

Add the carrots and parsnips to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Use another tray if needed.

Roast on the middle shelf of your oven for 25-30/35-40 mins (400g/600g) for medium-rare. Add an extra 5 mins if you like your beef more well done.

4

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, pop it in a bowl of hot water for 1 min.

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 10 mins before slicing. IMPORTANT: The beef is safe to eat when browned on the outside.

5

Once the beef is out of the oven, drizzle the honey over the root veg and toss together. Roast for a further 5 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.

Cook the beans until tender, 4-5 mins, then remove from the heat. Season with salt and pepper.

6

When everything's ready, reheat the red wine jus if needed. Thinly slice the beef and share between your plates.

Serve the roast potatoes, honey glazed root veg and garlicky green beans alongside.

Scatter with the flaked almonds and spoon over the jus to finish.

Enjoy!