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Roast beef with all the trimmings recipe

Roast beef with all the trimmings recipe

30 ratings

Get the family together for a feast; everyone will enjoy our classic roast beef recipe with Yorkshire puddings, carrots, cabbage and red wine gravy. See method

  • Serves 4
  • 35 mins to prepare and 1 hr 35 mins to cook
  • 937 calories / serving

Ingredients

For the potatoes:

  • 900g potatoes, peeled and cut into bite-size chunks
  • 2 tbsp sunflower oil
  • 2 garlic bulbs, halved widthways

For the beef:

  • 900g Tesco Medium Beef Roasting Joint with Basting Fat

For the Yorkshire puddings:

  • 75g plain flour
  • 1 large egg
  • 75ml milk
  • 4 tsp sunflower oil

For the gravy:

  • 100ml red wine
  • 1 tbsp brown sugar
  • 300ml beef stock
  • 1 tbsp cornflour

For the vegetables:

  • 200g Chantenay carrots
  • ½ savoy cabbage (roughly 400g), core removed, sliced
  • 50g butter

Each serving contains

  • Energy

    3920kj
    937kcal     47%

  • Fat

    47g 68%

  • Saturates

    19g 94%

  • Sugars

    13g 15%

  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 69.6g Protein 57.3g Fibre 8.8g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a pan of salted water and bring to the boil. Parboil for 5 mins, then drain. Heat a baking tray with the oil in the oven for 3 mins. Remove from the oven and carefully add the potatoes and garlic halves to the hot oil – turning them to coat. Cook on the top shelf of the oven for 10 mins.
  2. Reduce the oven temperature to gas 4, 180˚C, fan 160˚C and move the potatoes to a lower shelf. Season the beef joint and place in a medium roasting tin. Roast above the potatoes for about 50 mins for medium-rare (exact cooking times will vary based on the size of your joint; check timings on the packaging), basting every 15 mins. Toss the potatoes halfway through cooking.
  3. Meanwhile, prepare the Yorkshire pudding batter. Sift the flour into a bowl and season with black pepper. In a jug, whisk together the egg, milk and 50ml water. Make a well in the flour and gradually pour in the egg mix, whisking until smooth. Set aside.
  4. To make the gravy, put the wine and sugar in a small saucepan and simmer for 2-3 mins. Add the stock and continue to reduce by a third. Whisk together the cornflour and 1 tbsp water in a small cup, then stir it into the gravy to thicken.
  5. When the beef is cooked, remove from the oven and cover loosely with foil. Let it rest for a minimum of 15 mins.
  6. Meanwhile, increase the oven to gas 8, 220˚C, fan 200˚C. Remove the potatoes and set aside, keeping warm. Spoon ½ tsp of oil into 8 holes of a fairy cake or muffin tin. Heat the oil on a middle shelf of the oven for 10 mins until hot, then remove and carefully divide the Yorkshire pudding batter between each. Bake for 8-10 mins until the Yorkshires are golden, risen and crisp.
  7. Meanwhile, parboil the carrots for 8-10 mins until tender. Blanch the cabbage in boiling water for 2 mins. Drain the veg and stir through the butter. Reheat the gravy over a medium-low heat if needed.
  8. Use a sharp knife to carve the beef into thin slices and arrange on warm serving plates. Serve the beef with the potatoes, Yorkshire puddings, carrots, cabbage and gravy.

Tip: Instead of oil, try using the beef dripping from the roast beef to cook the Yorkshire puddings.

See more Roast beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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