James Strawbridge’s Roast Beef with all the trimmings
Ever had a craving for a HUGE traditional roast with all the trimmings? Us too. If you’ve never made your own, or you’re feeling out of practice, let James Strawbridge guide you through with his recipe for Roast Beef with Roast Potatoes, Yorkshire Puddings, seasonal vegetables and a truly tasty gravy.
For the beef:
- Scotch Beef Topside joint
- 1 tsp Droitwich salt
- 1 tsp cracked black pepper
- 1 tsp chopped rosemary
- 1 tbsp rapeseed oil
- 6 shallots, halved and peeled
- 1 bulb of garlic
For the roasties:
For the Yorkshire puddings:
For the gravy:
- 1 can of beef stock
- ½ pint of ale
- 50g butter
- 1 tbsp plain flour
- Beef roasting juices, cooked shallots and garlic
- Remove your beef from the fridge at least an hour before and rub with salt, pepper and rosemary.
- Preheat your oven to 200˚C. Rub your beef with oil and sear on all sides in a hot skillet pan. Then add the shallots and garlic to the pan. Place the beef on top of the veg to serve as a trivet and allow the heat to circulate around the joint whilst it roasts.
- Cook in the oven at 200˚C for 15 mins and then reduce the heat to 180˚C. Roast for 1 hour – 1 hr 10 mins or until the internal temperature of the beef is between 45-50˚C. Allow to rest covered with tin foil and a tea towel for at least 20 mins.
- Boil your potatoes for 15 mins and then drain in a colander for 10 mins so that the steam escapes before roasting. Heat a large roasting tray with duck fat and spread the potatoes out in the tray. Sprinkle with a good pinch of salt and cook for 1 hour. Turn every 20 mins.
- Make your Yorkshire pudding batter by whisking eggs, flour and adding in the milk gradually. Season with a pinch of salt. In a muffin tray or Yorkshire pudding trays heat a small teaspoon of duck fat for each one in the oven at 200˚C for 2-3 mins. Then pour your batter into the hot oil and cook in the oven for 25 mins. Do not open the oven whilst they bake.
- Make the gravy by adding a knob of butter to the beef roasting juices, caramelised shallot, and roasted garlic. Add a spoon of flour and stir into a dark paste over the heat. Then add ale and reduce for 5-10 mins. Follow with the beef stock and simmer for 15-20 mins on a low heat. You can also add some of the water from boiling your other vegetables. Strain and season the gravy to taste. Keep the shallots and garlic to serve with roasted carrots and cabbage on the side.
- Carve your beef and serve.
Get this recipe’s ingredients in one easy bundle.
The Green Grass and High Tides Podcast
In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.