Roast Rib of Beef
Best Quality Beef Cuts to Roast - Rib of Beef, Rolled Rib, Striploin, Topside. The Beef must be aged for a minimum of two weeks
2kg (4 lbs) joint of beef
Spread the fat surface with a mixture of mustard and black pepper. Add some peeled shallots or onion halves around the joint to give extra flavour and colour to the gravy. Set oven to Gas Mark 6, 200°C (400°F). Place the joint in the hot oven for 15 minutes, reduce the temperature to Gas Mark 4, 180°C (350°C) and allow 15 minutes per 1/2 kg (1 lb) for rare, plus 20 minutes extra for medium or 30 minutes extra for well done. To be absolutely accurate, use a meat roasting thermometer. When the meat is cooked remove from the oven, cover loosely with foil and allow to rest for 30 minutes. This resting time allows the juices to settle; the meat firms up so it is easier to carve.
Spoon off the fat. Add some wine or water to the juices. Boil over a high heat and taste for seasoning. Serve with the sliced roast. Delicious with crispy roast potatoes, roast vegetables or a creamy vegetable purée.
Steak Sandwiches with Chilli Butter
This is a great idea for your next informal gathering - ideal for watching the match
4 x 100g (4 oz) sirloin/striploin steaks
2 red peppers, deseeded and cut into thick slices
2 red onions, peeled and cut into thick slices
Salt and lots of black pepper
1 tablesp. Balsamic or wine vinegar
1-2 tablesp. oil
French stick or ciabatta
50g (2 oz) butter, softened
1 chilli, chopped
Juice of half a lemon
Combine the Chilli Butter ingredients and store in fridge until ready to serve. Season the steaks, red peppers and onions with salt, black pepper, balsamic vinegar & oil.
Place the vegetables on the hot barbecue or grill, then add the steaks. Do this in two lots if the barbecue or grill is over-crowded.
Mix the leaves with a little oil, lemon juice and seasoning.
Cut the bread lengthways, fill with the leaves, grilled vegetables, steak and top with butter.
*All Recipes courtesy of Bord Bia