A classic roast beef is hard to beat, and with good reason. Tender and rich in flavour, it is heavenly in this recipe with a plate of roasties, braised shallot and garlicky brussel sprouts, drizzled in a red wine jus. Kicking off the festivities, this recipe also comes with a mulled wine spice mix!
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 conflict 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.
Flour(ContainsCereals containing Gluten)
Beef Roasting Joint
Chicken Stock Powder
Red Wine Jus Paste(ContainsCelery, Sulphites)
Water for the Sauce
Preheat your oven to 200°C. Pour a glug of oil onto a baking tray and pop in your oven. Bring a large saucepan of water to the boil on high heat with a pinch of salt. Peel the potatoes, chop them into 4cm chunks. Add the potatoes to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Meanwhile, halve the shallots lengthways and peel. Trim and peel the carrots, quarter lengthways and chop widthways into small pieces.
Halve the brussel sprouts. Peel and grate the garlic (or use a garlic press). Pick the thyme leaves from their stalks and roughly chop (discard the stalks). Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on 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, turning in the oil. Season with salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through. Keep the saucepan, we’ll use it again later.
Crush the peppercorns in a freezer bag with the base of a saucepan and transfer them to a plate. Roll the beef in the pepper, season with salt and a drizzle of oil, then transfer to a baking tray. Roast in the oven for 35/45/55 mins (depending on size) for medium rare. Add an extra 5 mins if you like your beef more cooked. Rest wrapped loosely in foil for at least 10 mins before slicing.
Heat a splash of oil in a frying pan over a medium-high heat. Add the shallots, cut side down and cook until browned, 3-4 mins. In a jug, stir the stock powder into the water for the shallots (see ingredients for amount). Transfer the shallots to a small ovenproof dish, sprinkle on half the thyme and pour on the stock. Pop on the bottom shelf of your oven and bake until soft and sweet, 20-25 mins.
Put a small saucepan on medium heat and add the water for the sauce (see ingredients for amount), stir in the red wine jus and bring to a simmer. When everything in the oven has 10 mins left, melt the butter in the saucepan you used for the potatoes over medium heat and add the carrots. Stir and cook until beginning to soften, 3-4 mins. Add the Brussel sprouts, garlic and remaining thyme, cook for a minute and then add a splash of water. Cover with a lid or foil and cook until the veggies are tender, another 5 mins.
Arrange the veggies on the plates and crumble over the walnuts. Add the roasties. Thinly slice the beef and arrange alongside. Pop the shallots on top of the beef and finish with the red wine jus. Enjoy!
Peel the lemon and orange with a potato peeler. Halve the orange and squeeze the juice into a large saucepan, add the lemon and orange peel, along with the sugar, star anise, cardamon pods and cinnamon sticks. Pour over the wine and heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil, then remove from the heat and leave to infuse for 15 mins (or longer). When ready to drink, warm it back up and pour into mugs - Enjoy! It can also be stored in the fridge and reheated when you want it if you have any leftover.