Slow Roasted Rolled Beef with Cauliflower Cheese, Roasted Root Vegetables, Beef Dripping Roasties, Yorkshire Puds and Gravy & Roasted Bone Marrow to start
Serves 10-12
Slow Roasted Rolled Beef
Ingredients: 3kg Rolled Sirloin or Rib Eye, ELSCo Classic Steak Rub
DIrections:
1. Make sure your joint is at room temperature – leave out of the fridge for 1 hour before cooking.
2. Pre-heat your oven to 60oC (yes, that’s 60oC).
3. Rub the joint all over with plenty of the ELSCo Classic Steak Rub.
4. Heat a grill pan or heavy frying pan until it’s smoking hot. This will take a minute or so over a medium to high flame.
6. Sear the joint in the pan until browned well on all sides (you may have to hold it up in the pan to do the ends). There’s no need for oil – if the pan is hot enough it won’t stick.
7. Place on an oven tray in the pre-heated oven for at least 6 hours – and up to 8 (the longer the better).
8. Rest, uncovered, on a warm (not too hot to touch) plate for at least 30 mins before serving.
Cauliflower Cheese
Ingredients: 2 small cauliflowers, 60 grams butter, 1 tablespoon olive oil, 60 grams plain flour, 600 ml whole milk, 125g grated stilton cheese, 250g grated Montgomery Cheddar cheese, 125 grated Ogleshield Cheese, 1 teaspoon Smoked Maldon sea salt, 1 teaspoon Smoked Chilpotle tabasco, pinch of white pepper, pinch of ground nutmeg.
Method:
1. Pre-heat the oven to 200oC (put in when you take the joint out and turn the oven up)
2. Cut the cauliflower into small florets and place in a saucepan with cold water and bay leaves.Season with sea salt, bring to a boil, then drain and then refresh with cold water. Drain in a colander and evenly layer in an ovenproof dish.
3. Bring the milk just to a foamy boil, reduce to a low heat and keep warm.
4. I another pan, melt the butter over a meduim heat. Remove from the heat and whisk in the flour to a smooth roux. Return to the heat and slowly whisk the hot milk into the roux bit by bit. Continue to whisk until the sauce has thickened (about 2 mins). Add the Stilton, Ogleshield,half the Cheddar and salt and pepper and stir until melted, then allow to cool.
5. Pour the sauce over the cauliflower, cover with the remaining Cheddar and bake until bubbling and golden brown.
Roast Root Vegetables
Ingredients:
250g carrots, 250g swede, 250g celeriac, 250g Jerusalem artichokes, 250g turnips, 250g butter, 1 large pinch of sugar, 1 large clove of garlic, 1 sprig of thyme, salt & pepper.
Method:
1. Pre-heat the oven to 200oC
2. Wash and peel all the vegetables and cut into 2" chunks.
3. Place the vegetables and butter in a large roasting tray and season well.
4. Cover with baking paper and place in the hot oven until cooked but still firm (about 20 mins).
5. Remove baking paper, shake tray, and cook until golden brown – checking regularly to make sure they're not burning.
Beef Dripping Roast Potatoes
Ingredients:
1.75kg (serves 10) 2.1kg (serves 12) King Edward or Maris Piper potatoes, peeled, 200-250g Beef Dripping, 2 large cloves of garlic crushed, 1 tablespoon thyme, salt.
Method:
1. Lightly salt a pan of water and boil the potatoes for 10 mins.
2. Drain water, hold a lid on the pan and shake to roughen the edges.
3. Allow to cool and air dry for as long as possible.
3. Pre-heat the oven to 200oC.
4. Place the Beef Dripping in a large roasting tin into the oven and heat for 15 mins.
5. Remove the roasting tin and place over a low heat while you add your potatoes and garlic, making sure to coat them all with the hot fat.
6. Roast in the oven for 25 mins and then add the thyme.
7. Roast for another 25 mins or until golden and crispy.
Yorkshire Puddings
Ingredients:
200g Plain flour, 2 eggs, 200ml semi skimmed milk, 4 tablespoons beef dripping, salt & pepper
Method:
1. Pre-heat the oven to 200oC
2. Combine the ingredients in a mixing bowl, first combining the flour with the eggs, and then slowly mixing in the milk until the mixture is an even consistency. Beat well with a hand or electric whisk.
3. Leave the mixture to stand in a cool place for at least 30 mins or overnight if possible.
4. When you're ready to cook, either put all the beef dripping into one large baking tin, or alternatively divide it evenly into 2 muffin trays for individual puddings.
5. Place the baking tray or tins into the hot oven and leave for 15 mins.
6. Transfer your batter into a jug, remove the tray / tins from the oven and place over a low heat.
7. Pour the batter into the tin /trays and place into the hot oven.
8. Cook until risen and golden on top – about 25-30 mins. Try not to open the oven while they're rising. Turn to brown the bottoms for a few mins if desired.
9. Serve as soon as possible.
Trencherman's Gravy
Carefully cut open the top of the bags. Pour into a small pan and bring up to the boil over a medium heat, then turn down to a simmer. Just before serving, season to taste and whisk in a teaspoon of butter. A teaspoon of roasted bone marrow stirred in too would make it extra delicious.
Roasted Bone Marrow on toast
Ingredients:
2kg Marrow shafts, 1 cup roughly chopped fresh parsley, 2 shallots, thinly sliced, 2 teaspoons of capers, 1 1/2 tablespoons olive oil, 2 teaspoons freshly squeezed lemon juice, Maldon sea salt to taste, crusty bread thickly cut and toasted.
Method:
Preheat oven to 200°C. Place bones. cut side up, on a foil lined baking sheet or ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone – about 15 mins.
Meanwhile, combine the parsley, shallots and capers in a small bowl. Just before the bones are ready. whisk together the olive oil and lemon juice and drizzle this dressing over the parsley mixture until the leaves are just coated. Put roasted bones, parsley salad, salt and toast on a serving plate. To serve, scoop out marrow, spread on the toast, sprinkle with salt and top with the parsley salad.
