Rosemary Roast Beef and Red Wine Jus

Name: Rosemary Roast Beef and Red Wine Jus with Parmesan Roast Potatoes, Honeyed Root Veg and Garlicky Green Beans
Total time: 1 h
Yield: 2
Cuisine: British
Ingredients: 400 grams British Beef Roasting Joint; 700 grams Potatoes; 1 unit(s) Parsnip; 1 bunch(es) Rosemary; 2 unit(s) Carrot; 150 grams Green Beans; 1 unit(s) Garlic Clove**; 30 grams Red Wine Jus Paste; 15 grams Honey; 12 milliliter(s) Balsamic Glaze; 20 grams Parmigiano Reggiano; 1 tbsp Plain Flour; 300 milliliter(s) Water for the Jus

with Parmesan Roast Potatoes, Honeyed Root Veg and Garlicky Green Beans

Recipe Development TeamPublished on November 12, 2024

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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.

Tags:

High Protein

Allergens:

Sulphites

•Celery

•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

Active 35 minutes

DifficultyExperienced

Ingredients

serving amount

400 grams

British Beef Roasting Joint

700 grams

Potatoes

1 unit(s)

Parsnip

1 bunch(es)

Rosemary

2 unit(s)

Carrot

150 grams

Green Beans

1 unit(s)

Garlic Clove**

30 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

15 grams

Honey

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

20 grams

Parmigiano Reggiano

(Contains: Milk)

Not included in your delivery

1 tbsp

Plain Flour

300 milliliter(s)

Water for the Jus

Nutritional information

Energy (kJ)4574 kJ

Energy (kcal)1093 kcal

Fat50.2 g

of which saturates22.7 g

Carbohydrate103.4 g

of which sugars24.4 g

Dietary Fibre15 g

Protein59 g

Salt2.4 g

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

Utensils

•Baking Tray

•Large Saucepan

•Garlic Press

•Colander

•Pan

Cooking Instructions and Tips

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. 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, 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 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 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 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.