With the launch of my new carvery in Brimstone Steakhouse last week, I thought I’d share a few trade secrets on how to cook the perfect roast.
Roast sirloin of beef
• 2 tbsp vegetable oil or beef fat
• 1-1½kg/2lb 4-3lb 5oz sirloin of beef joint
• 1 glass red wine
• 400g can beef consommé/stock
• Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large flameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
• Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
• Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy Simmer for a few more mins before straining through a sieve for the smoothest of finishes. Carve the beef into thick slices, offering the gravy separately.
• meat juices
• 2 tbsp liquid meat fat
• 30g/1oz plain flour
• 570ml/1-pint stock
• 2 tsp gravy browning (optional)
• Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat.
• Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat (the meat needs to be resting, covered with foil, in a warm place at this point).
• Stir in the flour and cook for 1 minute.
• Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it.
• Bring to the boil and allow to simmer for 10 minutes.
• Season to taste and add a little gravy browning if desired.
• 140g plain flour (this is about 200ml/7floz)
• 4 eggs (200ml/7floz)
• 200ml milk
• sunflower oil, for cooking
• Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
• To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven.
• Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.