IN SEASON


Blinding BEEF


to its sheer size, rib of beef can cater for all preferences with the outside of the joint having a nice crust and being a little more well done, and the centre slices on the rarer end of the scale.


A


rib of beef really is the star of the show when it comes to jaw-dropping joints. Due


FESTIVE ROAST BEEF WITH GINGER AND FIVE- SPICE BUTTER


Serves 10


1.3kg-1.8kg lean rib of beef or sirloin joint


Salt and freshly milled black pepper FOR THE STUFFING


FOR THE BUTTER 50g unsalted butter, softened 2 tsp Chinese fi ve-spice powder


175g sweet potatoes, peeled and cubed


1 tbsp sunfl ower oil


1 small onion, peeled and fi nely chopped


To cook rare: 20 mins per 450g plus 20 mins


To cook medium: 25 mins per 450g plus 25 mins


To cook well done: 30 mins per 450g plus 30 mins


75g wild or common mushrooms, peeled and fi nely chopped 3 tbsp freshly chopped chives 100g fresh white breadcrumbs 1 egg, beaten


1 Preheat the oven to 190C/gas 5. Prepare the fi ve-spice butter; in a small bowl mix together the butter and the fi ve-spice powder. Set aside until required.


2 Place the joint on a chopping board and lightly score the surface of the beef. Transfer to a large shallow dish and season with salt and pepper. Mix the marinade ingredients together and rub the mixture all over the joint. Cover and marinate in the refrigerator for 2 hours or overnight.


3 Remove the joint from the refrigerator, shake off any remaining marinade and discard. Smear the surface of the beef with the fi ve- spice butter.


4 Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices.


5 Make the stuffi ng. Boil the sweet potatoes for 15-20 mins. Drain, roughly mash and set aside to cool.


Heat the oil and cook the onions and mushrooms for 2-3 mins. Cool slightly.


6 In a large bowl mix all ingredients together and shape into 16 balls. Arrange on a foil-lined baking tray and cook for 25-30 mins.


Serve the beef with stuffi ng balls, gravy, crispy roasted vegetables and Brussels sprouts with crispy pancetta and sage.


www.simplybeefandlamb.co.uk FOR THE MARINADE


2 tbsp fresh root ginger, peeled and fi nely chopped 2 garlic cloves, peeled and crushed 1 tsp dried chilli fl akes 4 tbsp freshly chopped chives 2 tbsp sherry vinegar


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