Roast Beef With A Mustard Crust And Traditional Gravy Recipes

ROAST BEEF WITH A MUSTARD CRUST AND TRADITIONAL GRAVY

Steps:

• Weigh the beef to establish the cooking time. Preheat the oven to 220C/425F/Gas 7.
• Crumble 1 Beef OXO cube into a small bowl, mix with the flour and mustard powder. Dust this over the fat surface of the beef, rubbing in gently. This will become nicely crusty during cooking as well as adding flavour. Now season with freshly ground black pepper.
• Place the beef in a roasting tin and tuck the onion quarters around the meat. Cook for 20 minutes then reduce the oven to 160C/325F/Gas 3 and cook slowly for 20 minutes per 450g for medium rare and 15 minutes per 450g for rare.
• Whilst the meat is cooking, baste it in its own juices to keep it moist and succulent. Transfer the cooked meat to a carving plate and loosely cover with foil to rest for 10-15 minutes.
• Meanwhile to make the gravy: tilt the roasting tin and spoon off all but 2 tbsp of the fat, also retaining the brown juices and the caramelised onion. Place the mixture in a saucepan over a gentle heat and allow the juices to sizzle then sprinkle in the flour and blend to a smooth paste. Let the flour cook for a moment or two until browned. This helps to produce a rich colour gravy.
• Crumble and stir 1 Beef OXO cube into 600ml (1pt) hot water.
• Using a wooden spoon, loosen the tasty crisp brown bits stuck to the tin whilst gradually adding the hot stock. Stir briskly until the simmering gravy is smooth and thickens. If you prefer your gravy thicker, simply leave to bubble and reduce for a minute or two.
• Carve the beef onto warm plates, accompanied with roasted potatoes and Yorkshire puddings and enjoy with lashings of hot gravy.
• For rich red wine gravy, replace 150ml (¼ pt) water with a robust red wine.

CLASSIC ROAST BEEF WITH GRAVY

Steps:

• Rub oven roast all over with olive oil, garlic, fresh thyme, salt; and 1/4 tsp pepper. Place on greased rack in roasting pan.
• Roast in 450°F oven until beginning to brown, about 10 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.
• While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in red wine, scraping up browned bits with wooden spoon. Whisk in beef broth and 1/4 tsp pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in chopped fresh parsley, Dijon mustard and any accumulated juices from cutting board. Serve with beef.
• Image Credit: Recipe image provided by Canadian Living Test Kitchens

ROAST BEEF WITH GRAVY

Steps:

• Preheat the oven to 450 degrees F. Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy. When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy. Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened. Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.

BLACK PEPPER-CRUSTED ROAST BEEF WITH GRAVY

Steps:

• For the meat: Preheat the oven to 500 degrees F.
• Sprinkle the roast beef generously on all sides with salt and coat with the pepper. Put the roast on a rack in a roasting pan. Arrange the garlic halves in a single layer of foil with some foil to spare. Drizzle with olive oil and sprinkle with salt. Wrap the foil over the garlic into a little package and place in the oven. Roast 45 minutes, then set aside.
• Meanwhile, place the roasting pan in the center of the oven and cook, undisturbed, for 20 minutes. Lower the temperature to 350 degrees F, and continue to cook until a thermometer inserted in the center of the meat registers between 135 and 140 degrees F for medium-rare, about 2 hours Remove the roast beef and place it on a cutting board to rest for 20 minutes. (The roast temperature will continue to increase as it rests; the end slices will be more well done.)
• For the gravy: Pour off excess grease from the roasting pan, then add the wine and bring to a boil over a burner. Reduce the liquid by half and whisk in the mustard. Add the stock and simmer until the sauce thickens slightly, 8 to 10 minutes. Add the lemon juice. Season to taste.
• Squeeze 4 of the garlic halves like lemons over the blender to release the flesh from the skins, allowing the flesh to fall into the blender. Ladle some of the gravy into the blender and blend until smooth. Whisk the garlic back into the gravy. Squeeze the remaining garlic halves directly into the gravy and use the back of a spoon to smash them into the gravy. Taste for seasoning.
• Serve the roast whole on the platter to carve at the table with the gravy on the side, or arrange slices of beef on a platter and coat with a layer of the gravy.

HERB-CRUSTED ROAST BEEF

Steps:

• Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

SPICED ROAST BEEF WITH RED WINE GRAVY

Steps:

• Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill.
• Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature.
• Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on - pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef.
• Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.

ROAST BEEF AND GRAVY

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

TRADITIONAL ROAST BEEF WITH GRAVY

Steps:

• Preheat oven to 350F.
• Rub outside of meat with pepper, salt and garlic.
• Place on a rack in a baking dish; pour 1/3 cup water into bottom of baking dish.
• Roast beef, allowing 25 minutes per pound for medium rare, a little longer for well done.
• Cover loosely with foil.
• Stand for 15 minutes before carving.
• To prepare gravy: drain off all except 1 tblsp of fat from the baking dish.
• Place dish over a low heat.
• Add flour and stir well to incorporate all the bits and pieces in the dish.
• Cook, stirring constantly, over medium heat until well-browned, taking care not to burn.
• Combine wine, stock and tomato paste.
• Gradually stir into flour mixture.
• Heat, stirring constantly, until gravy boils and thickens.
• Cook for about 3 minutes.
• Season to taste.

RARE BEEF WITH MUSTARD YORKSHIRES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Using a large pestle and mortar, grind the garlic, thyme, peppercorns, mustard, anchovies and olive oil to a paste. Rub the mixture all over the beef and put in a large roasting tin. Roast for 25 mins, then turn down the oven to 160C/fan 140C/gas 3. Remove the pan from the oven, add the potatoes and toss in the fat, adding 4 tbsp sunflower oil. Return to the oven for another 90 mins for rare; 2 hrs for medium rare.
• Meanwhile, make the Yorkshires. Make the milk up to 225ml/8fl oz with water. Beat the eggs, egg white, mustard and milk together, then gradually add the flour and ¼ tsp salt - the batter should be the consistency of thin double cream. Pour into a jug. Take the meat out of the oven, cover and leave to rest, then turn the oven up to 220C/fan 200C/gas 7.
• Put 1 tbsp goose fat or oil in each of 8 large Yorkshire pudding tins and heat for 15 mins in the oven, with the potatoes on a lower shelf. Pour the batter into the tins, then cook for 15-20 mins, without opening the oven, until risen and golden. Serve with horseradish, gravy and your favourite veg.