IN SEASON
JACK STEIN’S PROPER ROAST BEEF DINNER
SERVES 4
Chef Jack Stein shares his secret to making the ultimate roast beef dinner.
1.5kg topside of beef 1 tbsp sea salt 1 tbsp vegetable oil 800g Maris Piper potatoes 20g sea salt 50ml goose fat
FOR THE ROAST POTATOES 1 hispi cabbage, cut into four Sea salt
2 heads of garlic, fi nely sliced 50ml olive oil
FOR THE VEGETABLES 2 shallots, fi nely chopped Sprig of thyme 1 tbsp vegetable oil 1 tsp salt 375ml red wine 1 litre beef stock 1 tsp Marmite 4 tsp soy sauce 2 tbsp tomato ketchup 1 tbsp rice wine vinegar
1 Season the topside and sear in vegetable oil until it’s well coloured on all sides. Place into a pre-heated oven at 55C. Leave it in the oven at this temperature for 4 hours. This will give you a perfect medium rare. If you prefer medium, set the oven to 65C. If your oven doesn’t go this far down, roast at 150C/gas 4 for 2 hours. Take the meat out and rest.
2 Increase the temperature to 200C/gas 6. Peel the potatoes (reserving the peelings) and cut them into chunks. Pour 2 litres of water into a saucepan, add 20g salt and bring it to the boil. Add the potatoes and the peelings and cook for 20 mins until very soft. Strain carefully and cool.
3 Pour the goose fat into a roasting tin and place it in the oven for 15 mins. Place the
Jack
recommends pairing this roast with a Proper Job IPA
potatoes, cut side down, in the hot oil and carefully cover with the oil. Season the potatoes with the remaining salt and roast for 60–90 mins, turning them a few times.
4 To make the gravy, sweat the shallots and thyme, then add red wine. Reduce until it’s almost all evaporated. Add the stock and reduce by half until thick. Finish with soy, marmite, ketchup and the vinegar.
5 For the cabbage, get a griddle pan very hot and colour on all sides, but do not cook too much so that the vegetable has some crunch. Place the garlic and olive oil in a cup and microwave on full heat for 30 seconds until soft. Drizzle this over the cabbage and season with sea salt.
6 Bring everything together by slicing the beef, pour over the gravy, season with salt and pepper and quickly fl ash it in the hot oven, then serve with the roast potatoes and cabbage.
Recipe developed by Jack Stein for St Austell Brewery,
www.staustellbrewery.co.uk
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