Perfect NO-FUSS Roast Beef with FANTASTIC gravy
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- Опубліковано 3 лют 2023
- Sunday isn't Sunday in Britain without a roast - and in this video I'm sharing my fail-proof recipe for a no-fuss Roast Beef that you'll want to have on your table this weekend!
Edit: When I originally edited this video, I made a silly mistake and cut the reveal too early! I totally get that's frustrating, so you can see the full, unedited reveal in glorious 4K here: • Roast Beef - The Missi...
Simple Sunday Lunches playlist: • Simple Sunday Lunches
ThermoPro meat thermometer on Amazon in case you don't have one: amzn.to/3HVL4iA
(Note that, as an Amazon affiliate, I will earn a small amount if you click through the Amazon link above and make a qualifying purchase).
Full Recipe (serves 3 to 4):
(Please note that I mistakenly referred to the cut in the video as topside when it's clearly silverside! Thanks to @petermcgeoghan3160 and @joedennehy386 for picking this up!)
1 850g / 1.8lb Beef roasting joint
1 brown onion
1 glass, 250ml red wine
Worcestershire sauce
500ml quality beef stock
1 packet gelatine (12g)
Two heaped teaspoons cornflour / cornstarch
Salt & pepper to taste
Remove beef from the fridge at least one hour before cooking
Preheat oven to 200°C/400°F, convection (220°C/430°F conventional)
Chop onion into eighths and line a small roasting tin with them
Add wine to half cover onions
Add a few good glugs of Worcestershire Sauce
Sear beef on all sides over very high heat until well browned, about 2mins per side
Insert meat thermometer probe into centre of thickest part
Place on top of onions in roasting tray, fat side up and roast for 20mins
After 20 mins:
(Optional) Baste with wine and juices, if liked
Turn heat down to 170°C / 340°F convection (180°C / 350°F conventional)
Cook until target temperature for desired doneness is reached:
Rare: 53°C
Medium: 63°C
Well: 70°C
Remove from oven, wrap tightly in foil, and rest for at least ten minutes.
For best results, rest for thirty minutes.
For the gravy:
Reduce 500ml quality beef stock over low heat, until reduced approx 50%
Whisk in gelatine
Mix cornflour with just enough water to form a slurry, and whisk into stock.
Bring back to a boil, whisking vigourously, then reduce to a simmer until slightly over-thickened and reduced.
Take off the heat and cover with a lid until the meat is done.
Once the meat is done, add roasting juices from the tin to the gravy - add a little water and stir if they've reduced too much by the time your meat is done.
Adjust seasoning to taste.
To serve, thinly slice rested beef and cover with lashings of the gravy. Accompany with vegetables and Yorkshire pudding as liked - see the linked playlist for ideas!
#food #cooking #british #britishfood #recipe #sundaylunch #sundaydinner #sunday - Навчання та стиль
Nice simple instructions and presented by someone who is more interested in providing good advice as opposed to trying to become a UA-cam 'personality'. Thanks Ross
Thank you! 😊
Well that was a Good Cooking show, no fancy ovens, normal pans and kitchen tools and, most of all, an honest approach to How to Cook a Beef Joint, Well Done Chef.
Thank you! Glad you liked the video 😊
I love your straight forward way of presenting this, new sub here & thanks for sharing, God bless ❤
simply amazing recipe
Thanks a lot! 🙂
Terrific ideas. Excellent
Thanks, hope it’s useful! 🙂
Very well thought-out and insightful video, as well as being an approachable recipe that can feed a group. A lot of useful tips a techniques to apply to your cooking, especially meats. Well done.
Thank you! 😊
I just found your channel and I am impressed with your talents and skills 👌. I'm a retired Fireman and was the Chef in the Fire Department 🚒. Looks delicious and fantastic 😋. Thank you for sharing this with me.
Bob Cooney, Utah
Hi Bob, thanks for the kind comments, and really glad to have you here! I'll bet being a fireman and the chef too was a lot of fun as well as a challenge! Your very kind feedback really means a lot to me given your background! 😊
beef is my fave roast meat, so its nice to see it get some love! really liked the overall presentation here, especially the little channel plug gag haha. great vid!
Beef is definitely the king of roasts for me too! Don't get me wrong, I love a roast lamb or a chicken dinner, but nothing beats a good roast beef :) Thanks for the kind comments, I'm still trying out ideas here so it's super helpful to get the feedback :)
@@RossBamford also gotta say . Something I love about this is just the simplicity of the ingredients! Nothing fancy , just the meat , some onions and/or veg , maybe wine and that’s it! It can be so off-putting to see like 5 obscure ingredients you will never use again in a recipe lol. Can’t wait to see more recipes from you!
Thanks! While fancy ingredients can be fun, I'm mostly all about keeping things simple whenever possible and getting the most from everyday ingredients :)
@@RossBamford that's such a great philosophy! this way you can really open cooking up to those who don't have the resources or knowledge to get those ingredients, at least I think lol
@@item459 thanks! That’s what I’m hoping 🙂
trying this tomorrow, seen your vid ages ago, just gone back for a recap, thanks Ross
Nice one, hope you enjoy! 🙂
@@RossBamford slightly over cooked it, but it went down a treat, thanks Ross
I really enjoyed this video-- esp. with the 'thumbs up' interruption towards the end, ( the 'lunatic' comment -- said in a dry British accent-- was a bonus ;) Looks delicious. Will give a try. Thank you, sir.
Thanks! Glad you enjoyed the video! 😀
Thanks!
That's awful close to being the best gosh darned hunk-o-beef I ever did see!
CAREFUL, check your guests don't have an allergy against fish, Lea & Perrins contains anchovies, I was in a restaurant years ago and a diner had a reaction.
Indeed, Worcestershire sauce is made with fermented anchovies. Generally if you’re cooking for people with allergies I recommend checking ingredients on everything, lots of things contain unexpected ingredients. Thanks for calling it out 🙂
@@RossBamford we have to be careful, we have a relative also allergic to all forms of seafood. I love Worcester sauce and it compliments so many beef dishes
@@jansenblyth1956 Totally understand, it definitely pays to be careful where allergies are concerned!
Wow! I never knew this about L&P. Thanks for highlighting.
excellent
Thanks 😃
Love the twin brother editing thing 👍
Thanks for the feedback! 😊
@@RossBamford Newish sub ya see 👍
@@kat7777 thanks, I really appreciate it 😊 welcome to the channel! 🙂
That's a thumbs up and a subscribe from me! Really useful advice.
Awesome, thank you! Glad you found it useful! 😀
Bollix, lol 😅... prep spot on, nice crust on the joint.. put in cooking tray.. wrap the whole tray in foil.. cook it at 110°c for 4 hours.. get it out, leave as is for half an hr.. unwrap job done.. super tender tasty roast beef... 😮.. loverly jubilee... Great vid mt... who was that at the end, lol... twin or camera trick.. really funny 😁
Oooh yeah, sounds awesome. Love a good low-and-slow roast when I have the time, wish I was doing a roast today now 😋 . Thanks for the comment, that was definitely either my twin brother, OR a camera trick, I couldn't say which one 😉🤣
And the reason why Canadian's hear chain saws so frequently on a Sunday evening is because that's what you need to cut through the rhino-hide-top-side that they sell in in our grocery stores.
😧
In New Zealand we would call that a silverside, not a top side. Usually used for corned beef? Great cheffy style recipe I do it the old fashioned way. Use the leaving of the pan with the meat on the metal. While it's resting add flour, then slowly ad spinach water, maybe wine and let it thicken
Interesting, thanks for the comment! 🙂 And totally agree, the traditional way can yield a great roast - especially good call about using the spinach water for the gravy 😋
That is silverside not topside.
Ah I see, on rewatching the video I see what you (and @joedennehy386) mean! My mistake, thanks for pointing it out - I've added a note in the video description. 🙂
Is oven temp for fan oven?
I mention both, there’s the fan oven temp, followed by the (slightly higher) temp for conventional ovens 🙂
Didn't you see the fan symbol rotating on the lcd display.
Looks the business
Thanks 😊
Ìt does not nèed gelatine, a couple of oxo cubes should be crushed into the pan along with some of the water used for the potatoes, then to thicken simply use a bisto slurry keep stirrong until the required consistency is reached.
The gelatine is all about emulating that unctuous mouth-feel you'd get from a home-made stock, and I personally wouldn't give Bisto the cupboard space but you'll get no judgement from me if instant gravy is your thing - you're the boss in your kitchen 🙂
Video is great, especially educating folk to use a meat thermometer it transforms cooking. I think your rest period took it to well done but hey ho
Good spot, it did go a bit higher than I really wanted by the time I'd finished moving cameras and lights around 😇
Hopefully your video works because it's the difference between me being in the dog house or not 🤣 told the other half I'll cook dinner for her and the 3 little ones so she can chill out... I'll let you know how it goes 😅
Hope it went well, or failing that, you weren’t in the doghouse for too long! 😅
@RossBamford honestly that was the best beef we have both had... thank you for putting up your video... you have gained a sub my good man
Glad you enjoyed it, and didn’t end up in the doghouse after all! Thanks for the sub 😊
Please tell, how did your better half react, was it a love, like, or the dog house 😂 …. I bet it was great if you followed the recipe as presented ❤ enjoy & thanks for sharing.
@MusicLover-oo8tv her eyes lit up when she forst tried it... she even came out to the kitchen for a extra bit (which she never does when it comes to my cooking).. 10/10 will be doing it again
That searing is better after the oven.
Like a reverse sear?
@@RossBamford something like that. Do my steaks like that and the sear is wonderful.
@@davidguerrero1636 right, yeah you can get awesome results with a reverse sear! It can be kind of inconvenient with a full roast and mess with the resting time but if done right it can be great 🙂
That’s Silverside NOT Topside!
Indeed it is, good spot! My mistake was noticed quite soon after the video went out, and I did note it in the description 😇
(Also, it’s still delicious 😋)
It’s not topside it is silverside eye
Thanks for the comment, and good spot, you're absolutely right! I noted this mistake in the comments above, and the video description 😊
Ahhh ... no reveal on that meat job, mate? Fook is this?
Yeah, I cut too soon on that one, sorry 😅
@@RossBamford That stopped me subscribing tbh
@@PassionFlower4599 sorry to hear that, but I totally understand, it’d annoy me too (and does now I realise it!). UA-cam doesn’t let me fix it and replace the video but I’ll definitely learn from this for next time 💪
Thinking about it, although I can't go back and edit, I can post another vid, so here's the full, unedited reveal 🙂 ua-cam.com/video/HPTHta31Mxk/v-deo.html
@@PassionFlower4599I’m sure he’ll survive without your sub
Burning the meat on all sides has zero benefit to the flavour of the meat or even the retention of the juices.
Are you behind the curve?
What are you on about?
What am I on about? I think I was quite clear. If you don’t think it’s necessary, don’t do it. I look forward to watching your video on how to do it better - got a link to that handy?
Your teeth must be very good to be able to chew that cut of meat. I don't dislike my guests enough to feed them eye of round. It's for my dog.
Sliced thinly it is not especially tough, but to each their own.
What ! No Bisto !!! ☹️☹️☹️👎
Haha nope, absolutely not. But if instant gravy is your thing, I’m not one to judge.