In the spirit of the Queen’s Diamond Jubilee and the welcome departure from the mind numbing DSTV’s repeats(which is South Africa’s idea of satellite TV service… for the foreign reader), I felt a vote of thanks was in order. This came in the form of a cultural departure from South African grub with a recipe for our Brit Roast Beef, crispy roast potatoes and veg. No, I’m afraid you’ll have to wait for the Yorkshire Pud recipe. As a Scot descendant, I have to draw the line somewhere.
The first thing to do is to sell the car, a child into slavery or bump off the mother-in-law and claim on her insurance. Why? Because for this meal, we’re going to use the prime Ribeye cut of the animal. If you live in the Antipodes, ask your butcher for a Scotch Fillet (you see, the bally Scots are everywhere).
We were going to use the braai fire for this, but a force 10 gale and rain persuaded this ardent braaier that the landlord would not look upon us in a kindly light if we were to blacken the lounge ceiling with braai smoke. The roast turned out to be exceedingly scrummy and if you try this recipe – I wish you similar success.
- About a kilogram (we had 1.1kg) of boneless, beef rib eye
- 6 Tbsp of olive oil
- 1 flat t tsp of sea salt
- 1/2 tsp of freshly ground black pepper
- 2t roasted coriander
- 1t mustard seeds
- 6 garlic cloves, thinly sliced
- 1 T of finely chopped, fresh rosemary
- 2 cups of frozen peas & 1 Tbsp of butter
- Make small incisions around the beef with a sharp knife. Push the garlic slices (of about 4 cloves) into the slits.
- Dry-roast the coriander and the mustard seeds in a pan until the mustard seeds start popping. Remove and grind finely.
- Combine 2 tablespoons of olive oil with the salt, pepper, coriander, mustard seeds and chopped rosemary.
- Crush the remaining 2 cloves of garlic into the mixture. Mix well and then rub over the beef – massaging it well into all the nooks and crannies of the meat.
- Leave the meat to stand for a minimum of 10 minutes. I don’t think there’s a maximum (unless you’re going to play silly buggers and leave it out for a day or two – in which case the cat deserves it) – but it should be ready after an hour or so.
- Pre-heat oven to 320F (160C).
- Heat 1 tablespoon of olive oil in a fry-pan over a high heat.
Sear the beef on all sides for a few minutes then transfer to a roasting tray.
- Cover with foil and roast in the oven for 1 hour and 10 minutes – or until your meat thermometer reflects the amount of ‘done’ you require.
If your rib eye roast doesn’t have a lot of fat, grab a packet of streaky bacon and lay the strips over the top of the roast – then roast it as follows:
Roast the meat normally, covered in foil for about 50 minutes
Increase the temperature to 180C or 360F and roast for the final 15 minutes – foil removed.
This can be your choice really but for us, we chose carrots julienne, broccoli, baby corn and peas. We simply bunged them into a microwave-proof dish and nuked them as follows:
Nuke the carrots, corn and peas for 1 minute on high (for ovens >750W).
Add broccoli and nuke for another 50 seconds on high.
Serve and enjoy.
Now we’ve got two gravies for you today. Never let it be said you don’t get value for money on this website. The first is a mouth-watering but poncy affair consisting of fresh ingredients that Gordon Ramsay will swear by, and the second is a delicious, but quick-and-easy method; one I feel confident that Ramsay will swear at.
Al’s Quick ‘n Easy Gravy
|1 medium brown onion, roughly chopped
1/2 cup of roughly chopped celery
1/2 cup of roughly chopped carrot
2 tsp of tomato paste
2 Tbsp of all-purpose flour
1 tsp sea salt
1 cup of red wine
1 bay leaf
2 cups of beef stock
|½ a Knorr Beef stock cube
½ a Knorr Garlic and Herb stock cube
2t dried onion flakes
1t dried garlic flakes
2t Worcestershire sauce
2T good Port
1 cup hot water
2t Corn Flour
|Heat 2 tablespoons of olive oil in a fry-pan over a medium-high heat.
Saute the onions, celery and carrots until onions are translucent. Don’t overdo them – otherwise your gravy will taste burnt.
Add tomato paste and flour and fry for about a minute.
Add red wine, bay leaf salt and beef stock and simmer on the low until reduced and thickened – 15 to 20 mins.
Strain the liquid into a jug through a fine sieve. Using the back of a soup ladle, ress the liquid out of the vegetables into the jug. Discard vegetables and set gravy aside. Heat up just before serving.
|Moer everything (except the corn flour) into a small saucepan.
Let it simmer for about 5 mins on a low heat.
Put corn flour into a cup, add about 2t of cold water, stir to make a loose paste.
Add the corn flour paste to the simmering gravy while stirring.
Watch it thicken…. Serve.
And now ladeees an’ gennelmen [drumroll] my favourite ….Crispy Roast Potatoes
Here’s a neat trick to get your potatoes nice and crispy. Well, it’s not a trick per se, but it’s just how you get the bally things to be crispy.
- 6 medium, yellow potatoes, peeled & halved
- 3 T olive oil – or garlic infused avocado oil
- 3 T butter, melted
- Maldon Smoked salt for sprinkling
- Roasted sesame seeds – for that extra little bit of flavour.
- Peel and halve (or quarter) the potatoes
- Par-boil them until soft. I gauge the softness by pushing a knife into the piece of potato. If the potato slides off the blade then it’s nice and soft. If you want to risk your teeth enamel, you can also bite into it (the potato, not the knife, pillock). Don’t put the bitten piece back into the pot because that’s just nasty.
- Once they are soft, remove from the pot onto a surface with paper towels and allow to cool completely.
- Using a fork, score the potatoes – making furrow-type marks into the flesh.
- Mix the olive oil and butter and add the potatoes. Move them around to coat all the pieces.
- Wipe some olive oil on the surface of a baking tray and place the potatoes on the tray.
- While the oven is at 180C – roast them for about 45 to 55 minutes or until golden brown.
- Remove and add salt, roasted sesame seeds and/or any other flavourings you feel appropriate.
So there you have it. Roast Beef fit for a Queen…. and enjoyed by us commoners. Let me know how you go.