|
Beef
With Mustard and Roasted Vegetables |
If
it's your first time cooking Sunday roast, here's the definitive guide
to get you going. |
Serves
Cooking Time
Tempreature
Ingredients
|
4
Rare: Allow 20mins per 454g (1lb) plus 20 mins
Medium: Allow 25mins per 454g (1lb) plus 25 mins
Well done: Allow 30mins per 454g (1lb) plus 30 mins
Gas mark 4-5, 180°C, 350°F
1.25kg (2-3lbs) British Beef Joint (Topside, silverside or top rump)
1 x 5ml sp (1 tsp) oil
4 medium potatoes, peeled and each cut into four pieces 4 large carrots,
peeled and cut into chunks
4 parsnips, peeled and cut into chunks
2 leeks, trimmed and cut into chunks
2 x 15ml sp (2tbsp) prepared mustard
1 x 5ml sp (1 tsp) oil |
| Place
the oil in the bottom of a large roasting tin (which has a rack) Add the
vegetables. Weigh the joint and calculate the cooking time as shown above.
Place the joint on the rack over the vegetables and open roast in a pre-heated
oven turning the vegetables occasionally. Thirty minutes before the end
of the cooking time, mix together the mustard and the oil and brush over
the beef. Turn the vegetables and return to the oven for the remainder of
the cooking time. Allow the joint to stand for ten minutes before carving
and drain vegetables on kitchen paper. Serve the roast with the vegetables.
|
|
|
Cottage
Pie with Leek and Potato Topping |
Serves
Cooking Time
Tempreature
Ingredients
|
4
Rare: Allow 20mins per 454g (1lb) plus 20 mins
Medium: Allow 25mins per 454g (1lb) plus 25 mins
Well done: Allow 30mins per 454g (1lb) plus 30 mins
Gas mark 4-5, 180°C, 350°F
1.25kg (2-3lbs) British Beef Joint (Topside, silverside or top rump)
1 x 5ml sp (1 tsp) oil
4 medium potatoes, peeled and each cut into four pieces 4 large carrots,
peeled and cut into chunks
4 parsnips, peeled and cut into chunks
2 leeks, trimmed and cut into chunks
2 x 15ml sp (2tbsp) prepared mustard
1 x 5ml sp (1 tsp) oi |
| Boil
the potatoes until softened, adding the leeks 5 minutes before the end.
Meanwhile, dry fry the mince, onions and carrots for 3 - 4 minutes. Add
the flour. Gradually add the stock, tomato puree and dried herbs. Bring
to the boil and stir until thickened. Season. Transfer to an ovenproof dish.
Drain and mash the potatoes and leeks with margarine and half the cheese.
Season. Place on top of mince mixture. Sprinkle with the remaining cheese.
Bake in a preheated oven for 25 minutes until golden. Serve with a selection
of seasonal vegetables. |
|
|
Mushroom
and Pepper Steak |
Serves
Cooking Time
Ingredients
|
2
Rare: 2 mins
Medium: 4 mins
Well done: 6 mins
2 x beef sirloin or rump steaks
1 x 5ml sp (1 tbsp) oil
1 clove of garlic, crushed
2 x 5ml sp (2tbsp) mixed pepper corns, crushed
Mixed mushrooms (shitake, button, wild)
|
| Heat
oil in frying pan and cook steaks as shown above. Remove from pan and keep
warm. Fry garlic, mushrooms and pepper corns for 2 minutes. Serve with mixed
salad, or vegetable of your choice, new or jacket potatoes. |
|
|
Neapolitan
Beef |
Serves
Cooking Time
Tempreature
Ingredients
|
4
2 hours
Gas mark 3, 170°C, 325°F
675g (11/2lb) British braising steak, cubed
1 x 5ml sp (1 tsp) oil
2 onions, chopped
1 clove of garlic, crushed
397g (14oz) can of tinned tomatoes, chopped
300ml (half pint) red wine or stock
2 x 15ml sp (2tbsp) fresh (or dried mixed) herbs, chopped
1 x 15ml sp (1 tbsp) tomato ketchup
Salt and black pepper
1 red pepper, seeded and cubed
1 courgette, sliced
1 small aubergine, cut into chunks |
| Heat the
oil in an oven proof casserole. Add onions and garlic and heat until softened.
Add the beef and cook until browned. Add the tomatoes, wine or stock, herbs,
ketchup and seasoning. Bring to the boil. Cover and cook in a pre-heated
oven for 11/2 hours. Remove from oven and stir in the pepper, courgette
and aubergine. Cover and return to the oven for a further 30 minutes, stirring
half way. Serve with pasta shells. |
|
