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.
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.
Ingredients
400 grams
Beef Roasting Joint
700 grams
Potatoes
2 unit(s)
Carrot
1 unit(s)
Parsnip
1 sachet(s)
Dried Rosemary
150 grams
Green Beans
1 unit(s)
Garlic Clove
30 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
15 grams
Honey
Not included in your delivery
1 tbsp
Plain Flour
300 milliliter(s)
Water for the Jus
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 1/2 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.
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, trim the green beans. Peel and grate the garlic (or use a garlic press).
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.
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.
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.
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.
Drizzle over the jus to finish.
Enjoy!
