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Best of British - Roast Beef
Posted by Emma Line Monday, 28th September 2015
Good food and good company: just what Sunday afternoons were made for! As autumn sets in, there’s no better way to brighten up a drizzly weekend than by gathering together your nearest and dearest for some delicious winter comfort food.
Hearty and wholesome, Sunday roast is a brilliant British heritage dish – so good in fact, there’s a national Roast Dinner Week, from the 28th September – 4th October, celebrating one of our loveliest traditions.
It’s the perfect excuse to get together with friends and family to enjoy the last of the weekend and some wonderful home cooking!
Tips on technique
Cooking the perfect roast is all about getting your timings right. There are lots of different elements to co-ordinate, which can seem a little daunting at first, but this is where the features of your range cooker really come into their own.
With multiple ovens, Rangemaster cookers are the ideal multi-tasking appliance. The additional capacity makes light work of cooking for large parties, with plenty of space to cook and rest your meat as well as all the side dishes. While specialist design features like the HandyRack, (a pull out roasting tray, which is attached to the main oven door), make it quicker and safer to check and baste your roast.
Prep time: 1 hour
Cook time: Between 1 and a half and two hours (depending on how you like your beef cooked).
For the Beef…
The best Sunday roast is all about your meat! This is the centre piece of the meal, it should be melt-in-the-mouth tender and packed with flavour. With an added kick from the mustard powder and a succulent texture, this recipe is a fail-safe method for the perfect rib of beef.
Ingredients – serves 8 generously
- 2.5kg oven ready rib of beef on the bone
- 1 tbsp English mustard powder
- 2 tbsp duck fat (vegetable oil would also work)
- Ground black pepper
- Sea Salt
- Pre heat your oven to 190°C/375°F/Gas Mark 5.
- Take the meat out of the refrigerator and allow it to return to room temperature before cooking.
- Mix the English mustard powder with a few table spoons of water to create a paste.
- Rub the paste all over the beef and season generously with salt and pepper.
- Heat the duck fat in a large frying pan.
- Once the oil is hot, add the beef joint and sear on all sides until brown.
- Then place the joint into a large roasting tin and cook for one hour. Add another 15 minutes cooking time for medium rare meat and 30 minutes more for a well-done joint.
- Once cooked, remove the beef from the oven and leave to rest in a warm place for 30 minutes before carving.
For the Roast Potatoes…
With your beef in the oven cooking it’s time to turn your attention to the side dishes. Prepare your roast potatoes and place them in the oven once the meat is resting somewhere warm. This method could also be used for roast vegetables beetroot, carrot, swede and sweet potatoes all work well.
- 16 medium-sized Maris Piper potatoes
- 8 garlic cloves
- 5 tbsp duck fat
- 8 sprigs thyme
- Sea salt
- Place a large pan of salted water on the hob to boil.
- Peel all your potatoes and cut into evenly sized pieces.
- Place the potatoes in the boiling water to parboil for roughly 7 minutes – they should be almost cooked but still feel firm when pierced with a knife.
- Drain, then shake the potatoes around in the colander to fluff up the outsides – skip this stage if your cooking roast vegetables.
- Pour the duck fat into a roasting tin then place in the oven to heat for several minutes.
- Once the oil is hot, remove the tray from the oven, add the potatoes, garlic, thyme and sea salt.
- Roll the contents around so they are all well covered in salt and oil.
- Return the tray to the oven for a further 25-30 minutes until your potatoes are golden and crispy.
For Yorkshire Puddings…
Home-made Yorkshire puddings will take a little forward planning – but they’re well worth the extra effort! Whip up your batter the night before and leave it to rest overnight, or make it first thing in the morning as long as the mixture has a good 6 hours to rest before cooking.
Ingredients – makes 8 puds
- 350g plain flour
- 4 large free range eggs
- 800ml (1 pint) milk
- Vegetable oil
- Sieve the flour and a pinch of salt into a large mixing bowl and add the eggs.
- Whisk the mixture, slowly adding in milk until the batter has a smooth, thick consistency that coats the outside of a spoon – you may not need the full pint.
- Cover the mixture and leave to rest for 6 hours or overnight.
- When you’re ready to cook, pour a small amount of oil into each well of a shallow muffin tin.
- Place the tray into the oven and heat the oil for several minutes.
- Once the oil is hot, remove the tray from the oven and fill each well about halfway with batter – go carefully as the hot oil may spit.
- Place back in the oven and cook for 25 – 30 minutes, until the puddings are well risen and golden.
For Cauliflower Cheese…
Everybody’s favourite side dish,cauliflower cheese is a must-have with roast dinner and it’s so quick and easy to make. This recipe works brilliantly as it is, or you could mix things up by adding broccoli for a touch of colour.
Prep your cauli’ cheese while the beef is cooking then place in the oven with your Yorkshire puddings and roast potatoes.
- 1 large cauliflower
- 500ml milk
- 4tsp flour
- 50g butter
- 100g strong cheddar cheese
- 2-3 tbsp breadcrumbs (optional)
- Place a large pan of salted water on the hob to boil.
- Cut the leaves off the cauliflower, then slice the bulb into evenly sized pieces.
- Once boiling, add the cauliflower to the water for roughly 5 minutes until cooked.
- Drain the cauliflower and tip into an oven proof dish.
- Place the saucepan back over the heat of the hob.
- Add the milk, flour and butter to the pan and stir continuously until the sauce thickens and comes to boil.
- Stir for a further two minutes while the sauce bubbles and becomes thick.
- Turn off the heat then stir in the cheese.
- Pour over the cauliflower and top with the breadcrumbs if you’re using them.
- Place in the oven for 20-25 minutes to bake until bubbling.
For the gravy…
Gravy is the finishing touch to your culinary masterpiece, so don’t cheat and use a packet mix! Home-made gravy tastes far superior and you can make it surprisingly easily. Once your meat is resting and your sides are in the oven, return to your roasting tray to make the most of those delicious roasting juices.
- Roasting juices from meat tray
- 350ml red wine
- 4 tsp plain flour
- Place the meat roasting tin and its juices onto the hub over a medium heat.
- Stir in the flour and red wine.
- Leave to simmer for ten minutes, then season to taste.
We’d love to see the results of your Sunday roast! Share your images in the comments section below…