Roast beef is a family favourite in the UK, especially on a Sunday, and I just love it combined with crispy roast potatoes and puffy yorkshire puddings. The only trouble is, I’ve often found roasting joints to be particularly difficult to cook. They can take hours to roast and I inevitably end up with a piece of meat that’s far-too-baked on the outside! Nonetheless, I’ve been experimenting with my favourite Sunday roast recipe and here’s what I’ve come up with…
Over the past few months, I’ve tried roasting my joint in my gas oven, my pressure cooker (very moist – recommended!) and even tried letting it bubble away in my slow cooker for hours. But one way that never fails to cook the beef to perfection in a halogen cooker. They’ve been around for a good few years now and halogen ovens are fantastic pieces of kitchen equipment that not only save you time and money, but also help you to create truly delicious meals. If this sounds like something that you’d like to try, keep reading for the ultimate roast beef recipe.
In order to make this recipe, you will need the following:
- Joint of beef
- 300ml red wine
- 4 tablespoons of horseradish
- 2 tablespoons of dark brown sugar
- 2 tablespoons of golden syrup
- Black pepper for seasoning
- First of all, you’ll need to get your halogen cooker out of storage, place it on the kitchen worktop and plug it in. Set the temperature to 210oc or use the pre-heat setting if you have one available. If you don’t have a halogen oven, you can use a traditional oven and adjust the cooking time accordingly to the manufacturer’s instructions.
- While the oven is heating up, get a mixing bowl and add the horseradish, golden syrup and brown sugar. Mix these together and then add as much black pepper as desired for seasoning.
- Place the joint of beef in a roasting tin on the lowest rack of your oven. Cook it for 20 minutes.
- After 20 minutes have passed, lower the temperature on the oven to 180oc. Coat the joint of beef with the horseradish mixture above.
- Now, you will want to continue cooking the joint of beef, but how long you cook it for depends on the size of it. A good rule of thumb is that for every 450g of beef, you’ll want to add an extra 20 minutes to the cooking time.
- Around half way through cooking, add the red wine to the baking tray. This will mix in with the beef juices and create a beautiful stock that you can make a gravy from after cooking.
- Once your joint of beef is cooked thoroughly, use the tongs to remove it from the oven and let it stand before slicing.
- Serve with Yorkshire puddings, roast potatoes, stuffing, vegetables, and your homemade gravy for a lovely Sunday dinner that the whole family will love.
HINTS AND TIPS
Hopefully the above recipe will have helped you to create the perfect joint of beef. Below are a few tips that may help you further:
- If at any point during the cooking process, you notice that the beef is becoming black, wrap it securely in tin foil and leave it cooking. This is more likely to happen after you’ve added the horseradish coating so keep an eye on it!
- Leave your joint to sit for 20 minutes after cooking with tin foil wrapped around it for the juiciest result.
- To make a gravy, mix 1 teaspoon of cornflour with the meat juices left over in the roasting pan. Add it to a saucepan and heat it gently over the stove, stirring consistently to remove any lumps. Strain before adding to a gravy dish and serving.
Follow these tips and your whole family will be regularly looking forward to your homemade Sunday roast dinners! Let me know if you too have any other top tips or hacks for cooking the perfect roast beef by leaving me a comment below.