Succulent Sunday roast beef
14hr roast “Cote de Boeuf” beef and bone marrow sauce.
Let us do the work, we will provide everything you need for a delicious roast meal. Everything is provided and designed, so all you have to do is pop it it in the oven – a one tray wonder with minimal washing up.
This recipe is a prime example of low-temperature roasting and how the moisture and flavour that’s retained within the meat is second to none.
We cook the meat overnight to 56C, which makes it medium-rare, if you prefer it rarer, just let Massimo know. If you prefer the meat cooked more, then just add it to the vegetables earlier (as per recipe below).
The bone marrow gives the sauce a rich, unctuous character when mixed in, part of the fun is trying to get your knife between the hole of the bone. Top tip: Use a lobster pic or the back end of a teaspoon if the knife doesn’t fit.
What you get:
2kg x Perfectly cooked bone in rib of beef
750ml x Homemade red wine gravy
6 x Yorkshire Puddings (and batter for a further 6)
6 x Bone marrows
6 x Portions of vegetables
6 x Portions garlic/rosemary potatoes.
125g x Horseradish sauce
1. Pre-heat a fan assisted oven to 200’c.
2. Place the potatoes around the edge of a large baking try and pop in the oven for 20 minutes.
3. Remove the baking tray from the oven and turn over the potatoes. Place the beef (if kept at room temperature) in the centre of the tray with the bone marrows and the vegetables, then pop back in the oven for a further 15 minutes. NB. If the beef has come straight from the fridge you may need to add it to the potatoes 5-10 minutes earlier.
4. After 5-10 minutes place the gravy in a small saucepan and bring to the boil on a medium heat.
5. Remove the beef, marrow, potatoes and vegetables from the oven (at this point the potatoes should be golden and crisp) whilst you’re serving and slicing the beef, put the Yorkshire puddings in the warm (switched off) oven for 2/3 minutes and close the door.
6. If you’re going to use our batter to cook some fresh Yorkies, pre-heat a fan assisted oven to 200’c with the Yorkie tray inside with a drop of vegetable oil in each of the tray holes. Pour the batter into a jug, then remove the hot trays from the oven. Carefully and evenly pour the batter into the holes. Place the trays back in the centre of the oven and leave undisturbed for 14-16 mins until the puddings have puffed up and browned.
Do not open the oven door whilst the puddings are cooking. When the beef is ready, remove the bones and slice as finely as possible.