Crispy skin and lots of beef flavour
There’s something very nice about serving up a great roast beef meal to your family and friends. Begin by buying the best beef you can find, ideally a piece of well-marbled meat that’s being “hung” (i.e. matured) for 28 days. Begin the cooking process by browning your beef all over in a large pan on the hob over quite a high heat with just a little oil before you transfer it to the oven. This browning caramelises the meat, making it extra tasty.
While the beef is roasting in the oven, you can work on all the trimmings – with Roast Potatoes a must. I always like to offer a good range of vegetable side-dishes with my roast meat. Try Carrots in Parsley Sauce or my luxurious recipe for Savoy Cabbage. Yorkshire pudding is a classic accompaniment for roast beef and everyone has their favourite recipe. When it comes to cooking Yorkshire puddings successfully don’t forget to pre-heat the fat in the pudding tins really thoroughly before you add in the batter mixture. Don’t forget the gravy either. Make it with Knorr Rich Beef Stock Pot for really rich-tasting results.
