Roast beef with all the trimmings recipe
Created by The Tesco Recipes team
Get the family together for a feast; everyone will enjoy our classic roast beef recipe with Yorkshire puddings, carrots, cabbage and red wine gravy.
See method- Serves 4
- 35 mins to prepare and 1 hour 35 mins to cook
- 937 calories / serving
Ingredients
For the potatoes:
- 900g potatoes, peeled and cut into bite-size chunks
- 2 tbsp sunflower oil
- 2 garlic bulbs, halved widthways
For the beef:
- 900g Tesco Medium Beef Roasting Joint with Basting Fat
For the Yorkshire puddings:
- 75g plain flour
- 1 large egg
- 75ml milk
- 4 tsp sunflower oil
For the gravy:
- 100ml red wine
- 1 tbsp brown sugar
- 300ml beef stock
- 1 tbsp cornflour
For the vegetables:
- 200g Chantenay carrots
- ½ savoy cabbage (roughly 400g), core removed, sliced
- 50g butter
Each serving contains
- Energy
- 3920kJ 937.0kcal
- Fat
- 47g
- Saturates
- 19g
- Salt
- 2.2g
- Sugars
- 13g
of the Reference intake
Carbohydrate 69.6gProtein 57.3gFibre 8.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a pan of salted water and bring to the boil. Parboil for 5 mins, then drain. Heat a baking tray with the oil in the oven for 3 mins. Remove from the oven and carefully add the potatoes and garlic halves to the hot oil – turning them to coat. Cook on the top shelf of the oven for 10 mins.
- Reduce the oven temperature to gas 4, 180˚C, fan 160˚C and move the potatoes to a lower shelf. Season the beef joint and place in a medium roasting tin. Roast above the potatoes for about 50 mins for medium-rare (exact cooking times will vary based on the size of your joint; check timings on the packaging), basting every 15 mins. Toss the potatoes halfway through cooking.
- Meanwhile, prepare the Yorkshire pudding batter. Sift the flour into a bowl and season with black pepper. In a jug, whisk together the egg, milk and 50ml water. Make a well in the flour and gradually pour in the egg mix, whisking until smooth. Set aside.
- To make the gravy, put the wine and sugar in a small saucepan and simmer for 2-3 mins. Add the stock and continue to reduce by a third. Whisk together the cornflour and 1 tbsp water in a small cup, then stir it into the gravy to thicken.
- When the beef is cooked, remove from the oven and cover loosely with foil. Let it rest for a minimum of 15 mins.
- Meanwhile, increase the oven to gas 8, 220˚C, fan 200˚C. Remove the potatoes and set aside, keeping warm. Spoon ½ tsp of oil into 8 holes of a fairy cake or muffin tin. Heat the oil on a middle shelf of the oven for 10 mins until hot, then remove and carefully divide the Yorkshire pudding batter between each. Bake for 8-10 mins until the Yorkshires are golden, risen and crisp.
- Meanwhile, parboil the carrots for 8-10 mins until tender. Blanch the cabbage in boiling water for 2 mins. Drain the veg and stir through the butter. Reheat the gravy over a medium-low heat if needed.
- Use a sharp knife to carve the beef into thin slices and arrange on warm serving plates. Serve the beef with the potatoes, Yorkshire puddings, carrots, cabbage and gravy.
- Tip: Instead of oil, try using the beef dripping from the roast beef to cook the Yorkshire puddings.
- See more Roast beef recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
