EASTER
ROAST BEEF WITH ALL THE TRIMMINGS
Jon Thorner JON THORNER BUTCHERS
It has been recently publicised that British lamb farmers are struggling. With the cost of fuel and feed ever increasing, lamb farmers are being priced out by imports. British lamb is exceptional quality, our climate and pastures are what make the lamb some of the most highly regarded in the world. British breeding standards are some of the best, so the quality of lamb produced is exceptional. British new-season lamb is a true herald of spring. At this time of year the flavour is at its most delicate and as the season progresses, the flavour gradually develops. When choosing lamb look for firm, pinkish meat with creamy white fat. There has also been a resurgence of Hogget and Mutton over recent years – lambs kept on farms beyond a year old become ‘hogget’ and over two years become ‘mutton’. The meat from both of these has a more pronounced flavour and requires slower cooking to ensure tenderness. Most of our butcheries will have mutton available all year round. Sourcing local lamb from your butcher or farmers market allows you to ask questions about its provenance; something which has become increasingly significant in the recent weeks of the horse meat scandal. And the other benefit is if you liked it, you know you’ll be able to get the same quality product again and again – most supermarkets source lamb wherever they can. We source our lamb from farms based between Taunton and Tiverton, and also from Tom Wheeler in Beckington. Spring lamb will be available at all Jon Thorner’s butchery counters from mid-March. Jon Thorner says, “When it comes to cooking lamb, you’ll never go far wrong using garlic, rosemary or mint to subtly enhance the flavour. Simply add slivers of garlic and sprigs of rosemary into a leg of lamb and roast, or cover a rack of lamb in mustard, herbs and breadcrumbs before cooking.”
Not everyone is a fan of lamb, and for those that aren’t, this is a classic beef roast with all the trimmings: gravy, roast potatoes and Yorkshire puddings. Cooking times for the meat will vary depending on the weight of your joint and whether you prefer it rare, medium or well done. Use the following as a guide. Rare: 20 minutes per 450g (1lb) plus 20 minutes; Medium: 25 minutes per 450g plus 25 minutes; Well done: 30 minutes per 450g plus 30 minutes.
For the Beef: 1.3kg lean rump roast or topside joint 1tbsp English mustard powder Salt and freshly milled black pepper
For the Yorkshire Puddings: 175g strong plain flour Pinch salt 2 large eggs, beaten 1tsp fresh thyme leaves 300-400ml milk 2tbsp sunflower oil or beef dripping
For the Red Wine Gravy: 25g plain flour 450ml good, hot beef stock or water 300ml full bodied red wine
For the Roast Potatoes: 1.8kg roasting potatoes, peeled and cut in half
100ml sunflower or olive oil, or 100g beef dripping, goose or duck fat
Salt
1 Preheat the oven to 180-190°C. 2 Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper and rub the mustard over the surface and season.
3 Place the beef on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with the rich beefy juices. If the bottom of the pan seems a little dry, add a little beef stock or water.
4 One hour before the end of the cooking time, prepare the Yorkshire puddings. In a large bowl sift the flour and salt together. Make a well in the centre and whisk in the eggs, thyme and enough milk to form a smooth, thick batter, about the consistency of double cream. Cover and leave the batter to rest in the refrigerator for about 30 minutes.
30 | THE WEST COUNTRY FOODLOVER
5 To prepare the roast potatoes; par-boil them in a large pan of boiling water for 10 minutes. Meanwhile, heat a large roasting tin with the oil or dripping in the oven for 5-10 minutes. Drain the potatoes and shake well in the pan.
6 Remove the roasting tin from the oven and carefully add the potatoes. Toss gently, return to the oven and cook for 45-50 minutes until golden brown.
7 When the beef is cooked transfer to a platter and loosely cover with foil. Retain the roasting tin and its content for the gravy.
8 To cook the Yorkshire puddings; increase the oven temperature to 220°C and add the oil or dripping evenly in a 12-hole muffin tin and preheat in the oven for 5 minutes.
9 Just before using, re-whisk the batter, adding any extra milk to return to the consistency of double cream and pour into a jug. Remove the hot tin from the oven and immediately pour the batter evenly into each hole, return to the oven and cook for 30-35 minutes, or until golden brown and crisp.
10 Meanwhile, to prepare the red gravy; spoon off any excess oil from the tin, leaving about 30ml/2tbsp of meat juices. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.
11 Add the remaining stock, wine and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.
12 Serve the beef with all the trimmings and horseradish sauce.
Courtesy of EBLEX from
Simplybeefandlamb.co.uk
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