Mrs. Jackson Cooks

Life through food

Easy sunday lunch for a weekday: spiced roast beef

on February 16, 2012

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I surprised myself at how easy and quick this was. And as it says in the title – so quick – I did it Monday evening for tea (although that is a bit of a cheat as I’d started it the day before). It’s not a 30 minutes or less meal (although maybe by Jamie Oliver’s standards!) but it can certainly be done in an hour. If you get it in the oven for 6.30pm, you can be eating for 7.30pm if you’re serving 6 people or less. Not ideal with young kids, but for older ones and grownups, its very acceptable! And it was delicious. Probably one of my favourite roast beef recipes. So tender, perfectly cooked for me – brown on the outside and a bit pink in the middle.

And actually, ‘getting it in the oven’ takes 5 minutes max – or the amount of time it takes to peel some shallots. Plus about 5 minutes the day before. So there is some planning involved, but not loads, and if you can’t wait for the next day, providing you give the meat about an hour, it’ll be ok. But it’s nicer left overnight to infuse with the spices.

I didn’t do yorkshire puddings, mostly because I forgot, but to be honest, there was enough and we didn’t need them. And without the yorkshire puddings its a very healthy meal, especially if you use a lean cut of beef like silverside or topside. And the leftovers have made some very nice chinese style beef salad for lunch today.

This recipe is actually a combination of three – two from BBC good food, and one from my Italian cookbook. So really it’s my recipe as I put them all together!

Fast spiced roast beef with roasted baby potatoes, shallots and corgettes

Serves 2-4 with leftovers (or 6 without)

  • 1 kg boneless rolled beef roasting joint (I used silverside)
  • 1/2 tbsp each of coriander seeds, black peppercorns, allspice berries and juniper berries, plus 1/2 tsp coase salt
  • 2 tbsp olive oil
  • 4-5oog baby or salad potatoes, left whole with skins on (or about 4-5 potatoes per person)
  • 20 shallots, peeled and left whole (or about 4 shallots per person)
  • salt & pepper

For the corgettes (serves 6 as a side)

  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 2 garlic cloves, minced
  • 1 kg courgettes, finely sliced
  • 10 sun-dried tomatoes, finely sliced
  • 175ml warm water
  • salt & pepper
  1. The day before, take the joint out of the fridge. Grind the spices and salt in a pestle and mortar or mini food processor until roughly ground.
  2. Smear 1 tbsp of olive oil all over the beef and then cover with the spice mix, rubbing it into the meat. Place on a plate and cover with clingfilm and return it to the fridge to marinade over night.
  3. On the day, pre-heat the oven to 190 degrees celsius.
  4. Put the potatoes and shallots in a roasting tray and drizzle with the remaining olive oil. Sprinkle over salt & pepper to taste and stir well. Make a space in the middle of the pan and place the beef joint in it. Roast in the oven for 20 minutes plus 10 minutes per 450g for rare beef and 15minutes per 450g for medium. For a 1kg joint I roasted it for 55minutes for a medium finish. And it was perfect.
  5. About 10 minutes before the roast is done, heat the remaining oil in a pan and fry the onion on a low heat until translucent but not browned. Then add in the garlic and courgettes and fry for a further few minutes until the courgettes start to soften.
  6. Then add in the sun-dried tomatoes, water and salt & pepper to taste. Bring to the boil and then simmer gently until the water is evaporated and the courgettes are cooked through.
  7. When the beef is cooked, remove from the oven and place on a plate or carving board and allow to rest for 10 minutes. Place the potatoes and shallots in a serving dish and keep warm.
  8. Add a tbsp of plain flour to the pan juices and whisk hard to combine. Heat gently on the stove for a couple of minutes. Then gradually add some hot water until you have a thin-ish liquid. Bring to the boil and reduce until you have gravy consistency. If it needs more flavour or colour, crumble in a beef stock cube (and maybe add a bit more water). Pour into a serving jug.
  9. Carve the beef and serve with the potatoes, shallots, courgette mixture and lashings of gravy
  10. Enjoy 🙂

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