Phil Vickery's roast beef dinner
Published Friday, 07 March 2014
Phil Vickery takes to the This Morning kitchen to prepare a succulent roast beef dinner - perfect for Sundays, or any other day of the week!
This Morning's Phil Vickery. (© Rex Features)
Roast rolled fore rib beef
- 1 - 1.5kg piece of fore rib with no added fat rolled and tied, well hung
- olive oil
- 20 small shallots
- 500g baby new potatoes, halved
- 4 large carrots, peeled and chopped roughly, not too small
- 4 tbsp veg oil
- salt and pepper
- Pre heat the oven to 200°C, gas 6.
- Next place the beef on a large piece of scrunched up foil and season well with salt and pepper.
- Pour over the oil and pop into the oven and set the timer for 45 minutes.
- At the 45 minute mark, place the baby potatoes, carrot chunks, peeled whole shallots around the joint of beef and run over a little oil, not too much, season well with salt and pepper.
- Pop the tray back into the oven and cook for about 25 - 30 minutes for medium rare, or 50-55 minutes, Leave to rest for 15-20 minutes, covered with foil. Turn the potatoes, carrots and shallots occasionally.
- At this point, remove the potatoes carrots and shallots if cooked and nicely browned and keep warm.
- If you like your beef well done, then allow a further 30 minutes - the secret to any roast meats is to leave for a period of time to rest and relax. Not only will the meat be slightly easier to carve, but it will also appear to be more tender due to the muscle fibres relaxing.
- Serve with Yorkshire puddings of course!
- 1 kg potatoes, peeled, roughly
- 600mls whipping cream, roughly
- 6 cloves of garlic, very finely crushed
- 2-3 tbsp creamed hot horseradish
- ground black pepper
- Pre heat the oven to 190°, gas 5.
- Slice into thin slices about half centimetre thick, I use a Japanese mandolin.
- Place the potatoes into a large saucepan cover with water and a couple of teaspoons of salt.
- Cover and bring to the boil, simmer for 2 minutes, this helps to soften the vegetable, and gives a much nicer end result. Drain well.
- Carefully cover the bottom of a 20cm x 30cm x 5cm deep baking dish with slices of potato, overlapping quite generously.
- Season well with salt and pepper.
- Continue layering and seasoning until all the potato has been used up.
- Bring the cream, horseradish and the garlic to the boil and then pour over the potato carefully.
- Pour as much as you can in and the press gently down with a potato masher, not to firm though or the end dish will be dry and too compact.
- Pop onto a tray then into the pre heated oven and cook for about 40 minutes until well cooked, coloured and reduced.
- Remove from the oven and keep warm, rest for 30 minutes. Or cool quickly wrap in cling film and re heat the next day, in the microwave or moderate oven.
- 4 medium eggs at room temp
- 225g normal plain flour
- 600ml full fat milk
- ground pepper
- Preheat the oven to 200C, gas 6.
- Place the eggs, flour and half the milk into a bowl, gently whisk until you have a smooth batter.
- Finally add the rest of the milk, and season with the pepper only.
- Add 2 tbsp of oil to each Yorkshire pud tins and pop into the oven on a tray to heat up and be slightly smoking
- When ready pour the batter into the preheated tins and immediately return to the oven.
- Once the door is shut reduce the heat to 180C, gas 4.
- Cook the Yorkshire pudding until well risen and golden brown.
- Remember the golden rule ... when you think they are ready, allow another 10 minutes.
© UTV News