This unusual way of slow roasting beef is favoured by top Chefs like Heston Blumenthal. You will need to get your butcher to bone and roll a piece of rib eye for you, making sure he leaves some fat on the joint.
(not including the preparation of the beef the day before)
Patience and Concentration
3 kilo of Rib of Beef off the bone.
3 kilo of potatoes peeled and quartered (Patatas para Frier are the best)
Duck fat, beef dripping or lard for beef and potatoes
Salt and black pepper
Half a bottle of red wine
200 ml litres of fresh/carton beef stock or two beef stock cubes
FOR THE YORKSHIRE PUDDINGS
500 gms refined flour
4 whole eggs
100 ml water,
100 ml milk
a little oil
thyme, chives , oregano, all optional
duck or goose fat
Step by Step Instructions
The day before season the beef and seal hot pan with the fats until nicely browned all over,
Place in a preheated oven, gas mark 5/215C, and slow roast for 45 minutes remove from oven and leave to cool and rest overnight in the fridge, the meat will be med rare.
Prepare your Yorkshire Pudding/Muffin trays, filling them with the fat about one third of the tray volume, and place in the oven getting them smoky hot , oven high heat.
When smoking, remove the trays, pour in the batter to just over half the level of volume; the batter should start to sizzle, then replace into the hot oven for (Gas 7/225C) for 25 mins, turning the temp down after 16 mins to Gas 5/195C for the rest of the period or till crispy ensuring the base is cooked as well Remove from trays and keep warm.
Prepare and cook your vegetables to choice.
Mix the Yorkshire pudding ingredients in a bowl and whisk. Allow to rest in the fridge for 15 minutes.
Place the potatoes, into a saucepan full of salted water, some thyme sprigs and bay leaf bring to the boil and simmer for ten minutes. Drain in a colander and shake them around until they are ruffled. In a roasting tray add some duck, goose or beef fat and get it smoky hot; add the potatoes some freshly ground black pepper, move them around so they absorb the fat and place in the oven gas mark 7/225C for an hour, moving them occasionally until they are golden brown; the outside should be golden crispy and the centre like soft mashed potato: ready to serve.
Meanwhile place the pre cooked beef in to the oven, gas mark 7/225C for 30 mins or until its heated through, you can test this with a digital thermo probe — core temp 60c, remove allow to rest and keep warm.
In the roasting pan, fry off the chopped onions until golden brown, deglaze with the red wine and add the stock, thicken with corn flour and season to taste.
Making sure that your timings coincide so as you can serve it all at the same time.
On hot plates, place two slices of the roast beef (½ – ¾ cm thick) re-heat the gravy place 3-4 roast potatoes slightly under the beef slices, and a Yorkshire Pudding on top of the overlap potatoes. Pour over the a little of the gravy and serve. Serve extra gravy in a jug, hot crisp buttered vegetables ‘family service’, and Horseradish sauce and English mustard.
Happy Sunday Roast!
Bon Appétit !