Super Sunday roast rump of beef with beef dripping roast potatoes, cauliflower cheese, Yorkshire puddings, roasted bone marrow and Trencherman's Gravy
Rump Roast
To cook to medium rare:
1. Ensure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.)
2. Pre-heat oven to 190oC / 375oF.
3. Season well with East London Steak Co. rub.
4. Get a pan smoking hot.
5. Sear the cut in the hot pan (for approx 2-3 minutes) until evenly coloured.
6. Place on oven tray in the pre-heated oven for 60 minutes.
7. Rest on a warm plate (not too hot to touch) for at least 20 minutes before serving.
Please Note: To cook the perfect roast, professional chefs would use a meat thermometer.
Interior Temperatures for precise cooking: Medium rare: 60oC, Medium: 70oC, Medium Well: 80oC
Beef Dripping Roast Potatoes
Ingredients:
20 even sized King Edward or Maris Piper potatoes, peeled (or a 1kg bag will do), 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.
4. Pre-heat the oven to 220oC*
5. Place the Beef Dripping in a large roasting tin into the oven and heat for 15 mins.
6. 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.
7. Roast in the oven for 20 mins and then add the thyme.
8. Roast for another 20 mins or until golden and crispy.
* If you're also doing the Rump Roast you can heat the Beef Dripping and do the first 20 mins at 190oC. When you take the joint out, turn the oven up to 220oC to finish your potatoes. After 20 mins check they are golden and crispy – if not leave in for another 10-15 mins.
Cauliflower Cheese
Ingredients: 1 large cauliflower, 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 220oC (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 adn 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.
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 220oC
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 divide it evenly into two 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.
Roasted Marrow Shafts
Ingredients:
2kg Marrow Shafts
Method:
1. Place into a pre-heated hot oven (200.220oC) on a baking sheet with the cut side facing up.
2. Cook for 15 mins or until the marrow has started to separate from the bone.
3. Serve immediately from the bone.
Trencherman's Gravy
Carefully cut open the top of the bag. 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.
