Every time I’m in a new country I try to adjust to their habits in order to properly experience the country. Being food a big part of a country’s identity, and something I love, I usually start there!
In the UK there are a couple of things I became addicted to: English breakfast, scones with clotted cream and jam, and Sunday roast!
Last Sunday I decided to give it a go on a beef Sunday roast. Typically I’m not a big fan of gravy because it tends to cover the whole food and just “hide” the different flavours. So, I decided to do a mild gravy, almost fat free, with white wine and kale stock. It was really good!
Sunday Roast (serves 6)
- 1350 g of boned joint beef with a limited amount of fat
- 2 big carrots
- 2 onions
- 6 garlic cloves
- 1 bunch of fresh thyme
- 1 bunch of fresh rosemary
- 6-10 tbsp of olive oil
- fresh sage, salt and pepper
- juices from roasting the meat
- 3 tbsp of flour
- 100 ml of white wine
- 1 l of stock from boiling the kale
- 4 potatoes
- 1 swede
- 1/2 butternut squash
- 1 onion
- 3 garlic cloves
- 4 tbsp of olive oil
- fresh thyme, rosemary and sage
- salt and pepper
- 6 Yorkshire puddings (I used frozen ones that you cook on the oven for some minutes before serving)
- Pre-heat the oven at 240ºC.
- Start by preparing the Roasted Beef.
- Peel the carrots and the onions. Slice the carrots in thick slices and cut the onions in halves and then each half in 6 pieces.
- Place the carrots and the onions on a large oven tray. Season with the washed thyme, rosemary and sage. Add the garlic cloves unpeeled and slightly smashed. Sprinkle with some olive oil, salt and pepper.
- Place the piece of beef on a chopping board and, using your hands, cover it with olive oil, salt and pepper. Place it on top of the vegetables.
- Reduce the oven heat to 200ºC. Place the oven tray with the carrots, onions and meat on the oven and let it cook between 50 minutes to 1 hour and 15 minutes. The time of cooking will depend on how well done you want the meat and on your oven potency. I cooked mine for approximately 50 minutes in order to get it quite raw.
- You should baste the meat halfway the cooking and, in case the vegetables get too dry, add a bit of water.
- When the meat is in the oven start preparing the vegetables.
- Wash the potatoes and peel the suede, the butternut squash and the onion. Cut the vegetables in big pieces and wash them thoroughly.
- Place the vegetables in an oven tray. Season with some fresh thyme, rosemary and sage, salt and pepper. Add the 3 unpeeled and smashed garlic cloves, the olive oil and a splash of water.
- Cook the vegetables in the oven for approximately 35-45 minutes. Initially, this will cook at the same time as the meat. You can simply place the vegetables in the oven bottom.
- When the meat is cooked, remove the tray from the oven and place the piece of meat on a chopping board. Let it rest for 15 minutes. After this time, cover it with some metal foil and a cloth to keep the temperature.
- After removing the meat to the chopping board, put a big pan on the hob and cook the washed kale on boiling salted water until the kale is tender.
- While the meat rests and the vegetables cook, start working on the gravy. Remove the carrots and the onions from the oven tray. Keep them in a warm place to be served with the roast.
- Keep around 5 slices of carrot on the tray. Place the tray on top of the hob on low fire. Mash the carrots and add the flour to this mixture. Add the wine and stir well. Then, add the stock and let it cook until it boils for a couple of minutes.
- Pour the mixture into a pan, making sure you scrap any remaining cooking juices from the tray, and add any other juices that the meat might have released while resting. Let it cook until the gravy gets the wanted consistency. Sieve the gravy into a bowl.
- By now, the meat will be cooked, rested and kept under the foil and the cloth; the carrots and onions will be ready to serve; the vegetables will be roasted and resting; the kale will be cooked; and the gravy finished.
- In case any of the ingredients is a bit cold just put it in the oven to heat for some minutes, while you cook or heat the Yorkshire puddings.
- Slice the meat thinly and serve the Sunday roast on the plates by placing 2 or 3 slices of meat in each plate, 1 Yorkshire pudding, roasted vegetables, carrots and kale. Pour the gravy on top.