ENGLISH ROAST BEEF
Make and share this English Roast Beef recipe from Food.com.
Provided by Chef Shadows
Categories Roast Beef
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Salt and pepper roast well.
- Place the butter in your pan and melt it over medium heat.
- Brown the roast on all sides in this butter.
- After browning add 1/2 cup water to the pan.
- Put sage and mint on the roast.
- Cover pan.
- Roast at medium heat ( 325 -350 ) for 3 hours if you like well done or 2 hours for rare.
- Every hour or so look to make sure there is at least 1/2 cup liquid in the pan.
- When done to your liking remove roast to a plate and keep warm.
- GRAVY: Melt butter in a clean fry pan over medium heat.
- Add flour to melted butter.
- Stir until well mixed with the butter.
- Remove from heat and add 1/2 cup cold water,
- The water must be cold, not hot, or the flour and butter will become lumpy.
- Mix until a smooth paste is formed.
- Place the pan back on medium heat.
- Add sage and mint.
- Now add all the liquid from the roasting pan and mix it well.
- Stir all the time and let it boil slowly until thickened.
- Remove from heat and serve over roast.
- OPTIONS: The onion, garlic, seasoned salt and crushed red pepper are added to the roast before cooking. Red wine can be used instead of water while roasting (use water only in the gravy).
ROAST BEEF, ENGLISH STYLE
Make and share this Roast Beef, English Style recipe from Food.com.
Provided by Molly53
Categories Roast Beef
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Trim meat and score remaining fat.
- Rub surface of meat with the spices.
- Heat drippings in frying pan until hot.
- Place meat fat side down in drippings; brown on all sides.
- Place meat in a baking dish fat side up.
- Insert meat thermometer.
- Bake approximately 20 minutes/pound or until thermometer reads 140 (rare) to 170 (well-done).
Nutrition Facts : Calories 482.1, Fat 32.6, SaturatedFat 12.9, Cholesterol 149.7, Sodium 129.3, Carbohydrate 0.2, Fiber 0.1, Protein 43.6
OLD ENGLAND TRADITIONAL ROAST BEEF AND YORKSHIRE PUDDING
Possibly the most famous of all English dishes, traditionally served for the "big" family meal of the week, Sunday Lunch. First a little about the Yorkshire Pudding. Different areas of England cook, serve and eat this in totally different ways. No single way is 'right' nor 'wrong'. It depends upon your family tradition and where you live. Originally the Yorkshire Pudding was eaten on its own as a first course with thick gravy. This was to fill your stomach with the cheap Yorkshire Pudding so that you would not eat so much of the more expensive meat in the next course. Now Yorkshire Puddings tend to be lighter and crispier and they are served and eaten with the meat course, with lashings of beef gravy with them! How to serve the roast beef: Some families carve the meat in the kitchen and bring it to the table on pre-warmed plates. Others carve the meat at the table so every one can see, that is how my Dad used to do it! Roast Beef is best served with roast potatoes, and a selection of freshly steamed seasonal vegetables, such as carrots, cabbage and broccoli. Have a gravy boat brimming full of gravy for diners to help themselves to. For special occasions consider making the gravy with a glass or two of wine! I have posted this recipe for 8 to 10 people; I always feel it's worth cooking more than you need, as you can have cold roast beef sandwiches for tea and of course make cottage pie the next day! The Yorkshire pudding listed below is already posted on Zaar - Recipe #203349, but I have added it here again, so you can cook them with the beef, following only one recipe for ease. My Mum's Yorkshire pudding recipe is simple, as long as all the ratio of measurements are equal, you can increase or decrease the amount of puddings you make!
Provided by French Tart
Categories One Dish Meal
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combined method for cooking the Roast Beef and the Yorkshire Pudding:.
- Preheat the oven to 220C/425F/Gas 7.
- Put the joint of beef into a shallow baking tray or tin.
- Season the meat to taste with a little salt and black pepper, and English mustard powder if using.
- Melt half of the beef dripping and pour over the meat and seasoning.
- Roast in the preheated oven for 30 minutes and then reduce the heat to 190C/375F/Gas 5 for a further 1 1/2 hours. This will give you rare roast beef in the middle.
- When cooked, put the meat in a warm place to rest for 20-30 minutes before carving and serving, and then turn up the heat to 240C,475F or gas mark 9.
- Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins). Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
- Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter (see below for batter recipe) into each cake depression and bake for 15 to 20 minutes, or until well puffed up and golden brown. DO NOT Open the door for the first 10 minutes!
- Meanwhile carve and portion the beef on to hot plates, and make a gravy using the juices left in the roasting. As soon as the Yorkshire pudding is ready, serve, with mustard and horseradish sauce, roast potatoes and seasonal vegetables.
- To make the Yorkshire Pudding Mixture (Batter):.
- Sift the flour into a large bowl.
- and add the beaten eggs into the centre of the heap of flour.
- Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
- Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
- Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.
- Tip: The bigger the joint, the better the meat, and it should always be cooked on the bone. The meat should have a good covering of fat, be dark red in colour (which shows it has been hung properly), and have a good marbling of fat throughout.
- Sprinkling some English mustard powder over the top of the meat gives a great crust and a fabulous taste.
Nutrition Facts : Calories 1476.4, Fat 104.3, SaturatedFat 41.3, Cholesterol 517.7, Sodium 389.8, Carbohydrate 12.9, Fiber 0.4, Sugar 0.3, Protein 113.8
ENGLISH RIB ROAST
Provided by Ina Garten
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
- Place the oven rack on the second lowest position and preheat the oven to 500 degrees F.
- Place the roast in a pan large enough to hold it comfortably, bone-side down. Brush the top with the mustard and sprinkle with 1 tablespoon salt and 1 1/2 teaspoons pepper.
- Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
- Remove the roast from the oven and transfer to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve.
ENGLISH ROAST BEEF
A pot roast that can't be beat! A blend of flavors you never would expect. This has become a favorite of my historical interpreter friends. Wine can be substituted for water in the roasting pan if you like.
Provided by SHADOWS1
Categories World Cuisine Recipes European UK and Ireland English
Time 3h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
- Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.
- Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 2.3 g, Cholesterol 184.4 mg, Fat 31 g, Fiber 0.3 g, Protein 61.2 g, SaturatedFat 13.2 g, Sodium 255.4 mg, Sugar 0.6 g
ENGLISH ROAST FILLET OF BEEF WITH TWO SAUCES
Provided by Pilar Viladas
Categories dinner, sauces and gravies, main course
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees. Place the fillet in a roasting pan. Combine the herbs, oil, salt and pepper in a small bowl, mix well and rub all over the fillet. Roast for 20 minutes (for medium-rare). Remove the pan from the oven, loosely cover the fillet with aluminum foil and let rest for 10 minutes before carving into thin slices. Serve with accompanying sauces.
PERFECT TRADITIONALLY ENGLISH ROAST POTATOES
These are your standard traditional English roasties. IMO there is an art to making these, at least the perfect golden crispy kind that I grew up with. The trick is to give 'em a good shake in a colander after par-boiling to rough up the edges of the potatoes. Then once roasting; position spaced apart, turning only once or twice and basting in the hot oil every so often. If you don't manage the crispy texture (which you will, if you do the above!), they'll still taste excellent. You can't go wrong. I sometimes like to sprinkle rosemary/paprika/thyme or even a little garlic on top of mine for extra flavour.
Provided by Kellogs
Categories Potato
Time 1h10m
Yield 2 people, 2 serving(s)
Number Of Ingredients 4
Steps:
- Peel and quarter potatoes.
- Place in a saucepan with water and a pinch of the salt.
- Bring to a boil and simmer them for 5-6 mins to slightly soften.
- Meanwhile preheat your oven to 400°F.
- When the potatoes have simmered drain them thoroughly in a colander shaking to roughen edges.
- Let sit for a few mins to dry.
- Pour just enough vegetable oil into a roasting pan (large enough to allow space around the potatoes) to cover bottom and heat in oven for a few minutes.
- Gently place potatoes into the hot oil and coat them with it evenly.
- Sprinkle the salt and pepper over the potatoes.
- Every so often baste the potatoes in the oil to prevent drying (try not to move potatoes).
- Turn potatoes once or twice (no more) halfway through (after 20 mins or so) to ensure even cooking.
- Cook for 30-60 mins until gold and crispy (observe closely once near end).
Nutrition Facts : Calories 817.8, Fat 28, SaturatedFat 3.8, Sodium 3533.2, Carbohydrate 131.1, Fiber 17.1, Sugar 5.8, Protein 15.3
ROAST BEEF AND YORKSHIRE PUDDING
This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition).
Provided by Jan Laskey
Categories 100+ Everyday Cooking Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
- Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
- In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
- Preheat oven to 400 degrees F (200 degrees C).
- Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 26.9 g, Cholesterol 236.2 mg, Fat 36.4 g, Fiber 0.8 g, Protein 53.1 g, SaturatedFat 14.5 g, Sodium 317.1 mg, Sugar 3.1 g
More about "english roast beef food"
ENGLISH ROAST-BEEF: THE RECIPE TO MAKE IT PERFECT
From cookist.com
Servings 6Total Time 45 mins
ENGLISH BEEF ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROAST BEEF - TRADITIONAL ENGLISH RECIPE - ENGLISH MAGAZINE
From learnenglish.de
WHY DO FRENCH PEOPLE CALL THE ENGLISH ROAST BEEFS?
From theculturetrip.com
WHAT IS AN ENGLISH ROAST CUT OF MEAT? | LIVESTRONG
From livestrong.com
TOP 10 ROAST BEEF RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO COOK AN ENGLISH POT ROAST - THE NEST
From thenest.com
10 BEST BEEF CHUCK ENGLISH ROAST RECIPES | YUMMLY
From yummly.com
HOW TO - CLASSIC ENGLISH ROAST BEEF DINNER - CHILLI & LIFE
From chilliandlife.com
HOW TO COOK THE PERFECT ENGLISH ROAST DINNER
From thediscoverer.com
ROAST BEEF DINNER (SUNDAY ROAST) - CULINARY GINGER
From culinaryginger.com
PERFECTLY COOKED ROAST BEEF | THE ENGLISH KITCHEN
From theenglishkitchen.co
PERFECT ROAST BEEF RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
SIMPLE CLASSIC ENGLISH ROAST RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
10 BEST BEEF CHUCK ENGLISH ROAST RECIPES | YUMMLY
From yummly.com
WHAT IS AN ENGLISH ROAST? - LEAFTV
From leaf.tv
THE HISTORY OF THE GREAT BRITISH SUNDAY ROAST
From thespruceeats.com
19 DELICIOUS LEFTOVER ROAST BEEF RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
TRADITIONAL EASY POT ROAST - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
HOW TO ROAST BEEF: TRADITIONAL ROAST BEEF RECIPE
From goodhousekeeping.com
ROAST BEEF RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST BEEF ENGLISH STEAK RECIPES | YUMMLY
From yummly.com
SUNDAY ROAST RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
GRANDMA'S BEST ROAST BEEF RECIPES | TASTE OF HOME
From tasteofhome.com
EASY ENGLISH POT ROAST - JOHN HENRYS MEAT | GRASS FED BEEF
From johnhenrys.net
LIST OF BEEF DISHES - WIKIPEDIA
From en.wikipedia.org
HOW TO COOK THE PERFECT SUNDAY ROAST
From thespruceeats.com
ENGLISH ROAST A FAVORITE FOR BRAISING AND ROASTING - CERTIFIED ANGUS …
From certifiedangusbeef.com
GRILLED ENGLISH ROAST RECIPES
From recipes.servegame.org
10 BEST ENGLISH ROAST BEEF RECIPES | YUMMLY
From yummly.co.uk
10 BEST SIDE DISHES FOR ROAST BEEF | ALLRECIPES
From allrecipes.com
BEST ENGLISH RIB ROAST RECIPES | BAREFOOT CONTESSA: BACK TO BASICS ...
From foodnetwork.ca
ROAST BEEF - WIKIPEDIA
From en.wikipedia.org
ENGLISH ROAST BEEF RECIPE - RECIPEZAZZ.COM
From recipezazz.com
A GUIDE TO BEEF ROASTS AND THE BEST WAYS TO COOK THEM
From thespruceeats.com
HOW TO MAKE THE BEST ROAST BEEF DINNER - WITH TIME PLAN!
From kitchensanctuary.com
ROAST BEEF RECIPES - FOOD NETWORK
From foodnetwork.com
HOW TO COOK A BONELESS ENGLISH ROAST BEST RECIPES
From findrecipes.info
ENGLISH FOOD: LUNCH AND DINNER - ESSENTIALLY ENGLAND
From essentially-england.com
10 BEST ENGLISH ROAST BEEF RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love