Leftover Roast Beef Jamie Oliver Recipes

PERFECT ROAST BEEF

Steps:

• Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
• Preheat the oven to 240°C/475°F/ gas 9.
• Wash and roughly chop the vegetables - there's no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
• Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
• Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
• Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
• If you're doing roast potatoes and veggies, this is the time to crack on with them - get them into the oven for the last 45 minutes of cooking.
• Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
• When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

BEST ROAST BEEF

Steps:

• Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
• Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
• Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
• While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
• After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
• Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
• Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
• Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
• Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
• Preheat oven to 450 degrees F.
• Mix the batter ingredients together. Let rest for 10 minutes
• Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.