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Gary Rhodes’ delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients! Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Place the joint fat-side down in the roasting tin and put it on the hob.
Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove.
Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. RECIPE TIPSTHICKER GRAVY If you prefer a thicker gravy, loosen 1-2 tsp cornflour with a little cold water and whisk slowly into the simmering stock, until it reaches the consistency you like.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush.