Jamie Oliver discusses his dream dinner party guests
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British chef Jamie Oliver regularly shares cooking tips and tricks with his fans, including how to make a delicious Sunday roast dinner. There are many components to the classic meal, but central to it is the meat. This can be anything, but many Britons opt for beef.
Calling the recipe the “perfect roast beef”, Jamie shared the best and easiest way to cook beef on his website.
The chef wrote: “A simple way to roast topside beef to ensure it’s super succulent, every time.”
The recipe serves as many as six people and cooks in only an hour and five minutes.
Jamie described the dish as “not too tricky” to make and, what’s more, it is free of dairy and gluten.
1.5kg topside of beef
Two medium onions
Two sticks of celery
One bulb of garlic
One bunch of mixed fresh herbs, such as thyme, rosemary, bay, and sage
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Remove the beef from the fridge 30 minutes before you want to cook it to let it come up to room temperature.
Preheat the oven to 240°C/475°F/gas number nine.
Wash and roughly chop the vegetables – there’s no need to peel them.
Break the garlic bulb into cloves, leaving them unpeeled.
Pile all the veg, garlic, and herbs into the middle of a large roasting tray and drizzle with oil.
Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat.
Place the beef on top of the vegetables.
Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas number six and cook for an hour for medium beef.
If you prefer it medium-rare, take it out five to 10 minutes earlier.
For well done, leave it in for another 10 to 15 minutes.
As for the gravy, Jamie has shared a rich red wine version that goes perfectly with beef.
He recommended using the juices left over from the beef and the vegetables, which will be at the bottom of the oven tray.
Put the tray on a medium hob and sprinkle in a heaped tablespoon of plain flour and mash it with a potato masher.
Stir in a tablespoon of blackberry or blackcurrant jam, then pour over 125ml of red wine and let it bubble away for a minute or two, before pouring in the stock.
Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally.
When the gravy is the consistency of your liking, pour it through a sieve into a pan, pushing all the goodness through with the back of a spoon.
Keep warm over a low heat until ready to serve, skimming away any excess fat that comes to the surface, then pour into a gravy boat.
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