LOVE LOCAL Easter


CELEBRATION ROAST BEEF WITH BEETROOT, APPLE & ORANGE RELISH


Serves 10


COOKING TIMES Rare: 20 mins per 450g/1lb + 20 mins Medium: 25 mins per 450g/1lb + 25 mins


Well done: 30 mins per 450g/1lb + 30 mins


1.8kg lean topside or sirloin joint Salt and freshly milled black pepper 4 tbsp freshly chopped thyme 1 tbsp freshly chopped rosemary 300ml sweet cider 2 tbsp rapeseed or olive oil 2 whole fennel, quartered


2 large red onions, peeled and cut into wedges Fresh thyme leaves, to garnish


1 Place the joint on a chopping board and make several slashes over the surface with a sharp knife, taking care not to cut any butcher’s string or meat bands. Season on both sides and push the thyme and rosemary into the slits. 2 Place the beef in a strong, large, double-lined plastic freezer bag, and add the cider and oil. Seal the bag, place on a large plate and refrigerate for at least 2 hours or if time allows, overnight, turning once.


3 Preheat the oven to 180–190C/gas 4–5.


44 | THE WEST COUNTRY FOODLOVER


4 Remove the beef from the marinade (reserve the marinade) and transfer to a rack in a large non-stick roasting tin. Pour over the marinade and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if the meat is browning too quickly.


5 At 1 hour before the end of the cooking time, remove the beef and rack from the tin and add the fennel and onions. Position the beef on top of the vegetables, without the rack, and return to the oven for the remainder of the cooking time.


6 Transfer the beef to a large warm plate, cover and leave to rest for 20 mins.


Slice the beef and serve with the pan juices, fennel, onions, and a salad or beetroot and orange relish.


www.simplybeefandlamb.co.uk


FEASTING


Try one of our family-friendly joint recipes to feast on this Easter...


BEETROOT, APPLE & ORANGE RELISH


1 tbsp rapeseed or olive oil


2 small onions, peeled and fi nely chopped


1 tsp ground allspice Half tsp ground cinnamon Salt


2 medium cooked fresh beetroot, peeled and


coarsely grated


2 sharp green apples, e.g Granny Smith, cored and grated


200g brown sugar


Finely grated zest of 1 large orange 250ml red wine vinegar


1 Heat the oil in a large non-stick pan. Cook the onions, spices and salt


for 4–5 mins or until soft, stirring occasionally.


2 Add the beetroot, apple, sugar, orange zest and vinegar. Cook uncovered for 15–20 mins, stirring occasionally.


3 Sterilise a large empty jam jar in an oven preheated to 110C/ quarter of 1 gas mark (wash the jar and lid fi rst in hot soapy water then rinse thoroughly). Sterilise in the oven for 20 mins. Fill the jar with the relish while the jar is still hot.


4 Serve the relish with the beef.


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