Recipe's

Beef roast

Ingredients Beeches topside roast (1.5kg), salt & paper.

1. Take your beef joint out of the fridge a few hours before you start cooking.

2. Set the oven to 180'C

2. Remove the packaging and then use kitchen roll to pat dry the meat, removing excess moisture. Rub the joint with mustard, and use salt and papper.

3. Put the joint in a frying pan and cook at a medium/high heat. Put the beef joint in fat side down and brown the joint on all sides. This will 'seal' the meat, locking in all the moisture and juices of the beef, preventing it from drying out when you cook. 

4. Put the joint in a roasting pan on a bed of carrots and onions. 

5. Put the roasting pan in the oven. Length of cooking depends on how well done you would like to cook the joint. 

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6. Remove the roasting joint from the oven, put on a plate to rest. Pour the juices from the roasting pan into your pot to make the gravy. Do NOT throw these away. 

7. Make a gravy using the juices,......no gravy granules are needed

8. Enjoy!

 

Sides: Goose fat potato's

Top tip: these will go down very well with your guests

1. Peel the potatoes

2. Pour some goose fat into a baking tray, place in a pre-heated oven.

3. Par boil the potato's 

4. Take the baking tray out of the oven and cover the potato's in the goose fat, which should now be a hot liquid. Leave them in the oven and turn the potato's over to ensure that all sides are cooked in the fat, making them crispy.