Recipe Details
Title Best Roast Beef
Author Jamie Oliver
Portions 8
Created 16th February 2015 08:53 am
Weight (Per Portion)

One portion of this dish weighs approximately 791.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Beef, fore-rib/rib-roast, raw, lean5.5 Pound
Oil, olive1 Tablespoon
Onions, red, raw3 Bulb/Head
Garlic4 Clove
Garlic4 Clove
Potato, raw, skin7 Pound
Rosemary, fresh3 Bunch
Ginger, fresh2 Bulb/Head
Wine, red0.5 Litre
Flour, 00, plain1 Teaspoon
Salt, table2 Tablespoon Heaped
Pepper, black2 Tablespoon Heaped
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 760
Protein 156.11%
Other Carbohydrate 31.60%
Sugar 0.20%
Fat Saturated 48.49%
Fat Unsaturated 22.37%
Fiber 48.30%
Sodium 128.62%
Salt 134.26%
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Recipe Method
Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop. Rub the French trimmed beef generously with salt, then add a little olive oil to the tray and lightly colour the meat for a couple of minutes on all sides. Lay the halved onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours. While the beef is roasting, parboil your roasting and peeled potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy. After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the peeled cloves of garlic and thumb-sized, peeled and diced ginger over everything in the tray. Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on. Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness. Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the robust red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
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