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Beef recipes
Roast Rib with a Beer & Red Onion Gravy, Oven Roasted Potatoes & A Mixed Leaf Salad
Pan Fried Fell Bred Sirloin Steak with Dijon Butter, Red Wine Balsamic Vinegar & Melting Red Onions
Roast Rib with a Beer & Red Onion Gravy,
Oven Roasted Potatoes & A Mixed Leaf Salad
| Ingredients |
| 1 | boneless rib of beef |
| 1 jar | EPC caramelised onions |
| 1 bottle | Jennings Cumberland Ale |
| 30 | small potatoes peeled |
| 1 tub | organic beef stock |
| 1 packet | fresh thyme |
| | sea salt and freshly ground pepper |
| | sunflower oil |
Method
1. Pre-heat the oven to 220oC / 425oF / Gas 8. Season the rib with salt and pepper, brush with sunflower oil and roast for 60 minutes.
2. Put the potatoes in a pan, cover with cold water, add a teaspoon of salt and cook for 10 minutes. Drain in a colander
3. Drain off some of the beef dripping into another roasting tray. Add the potatoes lightly seasoned with salt and pepper, roll in the thyme leaves and roast for 40 minutes turning 2 or 3 times to get a good even colour.
4. Remove the beef from the oven, cover with foil and allow to rest in a warm spot at least 30 minutes prior to carving.
5. Drain off the excess dripping (keep for other uses), place the tray back on the heat and de-glaze with ½ bottle of the beer. Reduce by half, add the onions and the beef stock. Reduce by half again, pour into a clean saucepan and adjust the seasoning.
Serving Suggestion
Plate the beef and arrange the potatoes around the meat. Serve with a bowl of assorted mixed salad leaves tossed in virgin olive oil, balsamic vinegar, cracked pepper and sea salt.
Pan Fried Fell Bred Sirloin Steak with Dijon Butter, Red Wine Balsamic Vinegar & Melting Red Onions
| Ingredients | |
| 4 | fell bred sirloin steaks |
| 1 jar | Dijon mustard |
| 1 bottle | balsamic vinegar |
| 1 bottle | medium-bodied red wine |
| 1 packet | salted butter softened |
| 4 small | red onions |
| salt and freshly ground white pepper |
| sunflower oil |
Method
1. Pre-heat the oven to 200oC / 400oF / Gas Mark 7. In a bowl, mix together ½ a packet of butter with 2 dessertspoons of mustard. Mix well and roll into a sausage about 6 inches x 1inch thick and cover in cling film. Refrigerate or freeze.
2. Peel and cut the red onions into 4 thick even slices and place on a baking tray.
3. Pour over some olive oil, a splash of balsamic vinegar, season with salt and pepper, cover with aluminium foil and bake for 45 minutes.
4. Pre-heat a large non-stick frying pan, add a splash of oil and a knob of butter. Add the seasoned steaks when the butter is golden and cook quickly sealing the meat on all sides. When the steak is cooked to your liking remove from the pan, drain off the fat and de-glaze the pan with a little red wine and a splash of balsamic vinegar.
Serving Suggestion
Arrange the onions on a plate with the steak. Place a slice of butter on top of the meat and pour the juices over. Serve with green vegetables or salad.
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