Monday 21 October 2019

Sean Smith's perfect Sunday roast

Roasted vegetables

Roast beef
Roast beef

Roast Rib of Beef:

Serves 6-8

Ingredients

2.5kg beef, bone in

Rapeseed oil

Salt and pepper

2-3 cloves of garlic, crushed

2-3 springs of thyme, chopped

Method

1. Marinate the beef two days before you intend to cook it. Make the marinade by mixing the oil, salt, pepper, crushed garlic and chopped thyme. Rub all over the roast, including the sides, cover up and refrigerate.

2. Pre-heat the oven to 220°C. Take the roast out of the fridge an hour before cooking to allow for the meat to cook more evenly.

3. Cook the roast for 1 to 1.5 hours on 220°C at first to brown it, lowering the temperature to 160°C for an additional 1-2 hours. The key is to measure the internal temperature of the meat. For medium-rare beef, internal temperature should be 54°-56°C, for medium 58°C and well done 63°C.

4. Remove the roast from the oven once the temperature has reached the desired degrees. Cover with aluminium foil and leave it rest before cutting.

Onion Sauce:

Ingredients

1 litre of veal or beef stock

Knob of butter

2 large onions

2 cloves of garlic

250ml red wine

250ml port

1 tbsp corn flour

Method

1. Peel the onions and garlic and chop into small pieces.

2. Heat the butter in a frying pan, add onion, garlic and cook gently for about 15 minutes - the onion should be caramelised and soft. Add the port and red wine and reduce slightly, add the stock and reduce further into a sauce consistency. Add cornflour if necessary to thicken.

Mashed Potatoes:

Ingredients

11kg Rooster potatoes

250ml milk

300g butter

Salt and pepper to taste

Method

1. Peel the potatoes and cut them into quarters. Place in a large pot of cold water (ensuring they are covered up by an inch) and add a teaspoon of salt. Boil over a medium heat until soft.

2. Drain the potatoes, set aside and add butter. Mash the potatoes with a masher or a blender until smooth, adding the milk at this point. Season before serving.

Roasted Vegetables:

Ingredients

4 large carrots

2 parsnips

½ celeriac

½ turnip

3 garlic cloves

Fresh thyme

Salt and pepper

Knob of butter

1 tbsp rapeseed oil

Method

1. Peel the veg and cut into medium size chunks, approximately the same size.

2. Peel the garlic cloves and cut them in half.

3. Heat the butter and oil in the pan and fry the vegetables for a few minutes, adding thyme at the end. Toss them into a baking tray and season with salt and pepper. Put the tray in the oven and bake for 30-40 minutes until tender.

Irish Independent

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