make roast beef people love it and I
love it it’s a wonderful treat I’m going
to show you how to prepare this do the
trivet we’re gonna cook it we’re gonna
rest it and we’re gonna carve it and
it’s gonna be absolutely amazing I’ve
got three cuts of beef here that are
very very common I’ve got the top side
of beef that’s the most affordable and
it’s leaner we’ve got the sirloin of
beef here now you know the sirloin steak
but this is a chunk to roast it’s easy
to carve quicker to cook and it’s always
tender and then roast for rib of beef
it’ll easily serve ten people and the
leftovers of all of this is amazing so
the preparation is the same for all
three cuts top side of beef I’m going to
do and what’s really important is get
your meat out of the fridge one hour
before you want to cook it and that way
it will stay juicier and more tender
give it a little drizzle with some olive
oil give it a nice little rub up and
then I want to season it quite
generously with salt and pepper rub it
over and just roll the meat all over the
seasoning put a little oil into a tray
let’s get that on a high heat and first
of all I just want to get some color on
this beef and start to sear it now what
you’ll notice is the top side is very
lean but if we looked at the sirloin and
the four rib I wouldn’t have to add oil
to that I would score the fat like this
and I will place it fat side down in a
pan and render the beef fat once you
feel you got a little bit of color get
some tongs and turn it over now while
this is browning off I want to make a
trivet just crank up some celery about
half a celery one onion a whole bulb of
garlic and then two carrots just cut
into big chunks and then herb wise I
love using a few bay leaves and some
rosemary all of this goes in
now this crivit is gonna do two things
first of all it’s soaked too all the
juices from the beef and it creates the
basis for the most incredible gravy or
shoe to go with your roast beef secondly
you can see you put the beef on top so
that way it’s not frying on the bottom
of the tray this top side of beef is
gonna go straight into the oven at 190
degrees Celsius which is 350 Fahrenheit
for
hour and a quarter so for all the
cooking times for the beef or any other
cut of meat and just click over to
jamieoliver.com
and I’ve got a whole load of stuff that
will support you get it absolutely right
every single time so look at that
really beautiful let it rest for half an
hour if it’s an even bigger cut of meat
let it go 40 minutes 45 minutes when
you’re roasting meats or even grilling
meats you know that heat is pushing the
moisture into the middle right so you
need to let it rest just so the moisture
comes back all right so it’s juicier and
more tender and it just lets it get to a
better temperature have a look in this
tray all this love is going to be the
basis of your gravy put it onto a high
heat add some flour a heaped tablespoon
will go in so we get a nice thick gravy
then just squeeze all the beautiful
garlic out of the skins I can mush up
the onions I’m gonna use a little red
wine just a little 1/2 glass goes in
roast beef red wine it makes sense right
the smell is absolutely amazing the
little secret ingredient that I love is
just some beautiful jam that little
sweetness really helps the gravy sing
really really nicely about a liter of
stock goes in bring this to the boil and
then simmer this for about half an hour
at the same time you rest the meat and
it’s gonna be delicious
in the half an hour that it’s taken for
the beef to rest lots of beautiful
things happen if you see in a little
platter here you get duties that come
out you put those juices into your gravy
pour that gravy through a coarse sieve
and you look how gorgeous and thick and
wonderful that gravy is one little tip
on the gravy if you just pull it to the
side of a gas hob as it boils it will
push any kind of fatty bits or any
scummy bits to one side and you can get
rid of that and we’ve got lovely boiling
gravy then let’s talk about the meat now
when it comes to the carving you know
with a sirloin or a for a bits very very
tender you know we have a topside it
will be tender but it is a little bit
leaner so we want to go nice and fine
you need to invest in a nice long
carving knife so get the carving knife
and do nice long strokes go as thin as
you can so you can see this beef is nice
juicy and blushing
if you cook it 15 minutes less you can
go medium-rare this is medium look what
a joy absolutely beautiful
and of course no roast is finished
without roast potatoes and Yorkshire
pudding this is the kind of food that
just makes you so happy I’ve got some
horseradish sauce which is one of my
favorites beautiful and then hot gravy
gorgeous dark rich gravy so good it’s
not right unless you fill up the
Yorkshire pudding we’ve greatly come on
so look at that guys the most incredible
roast beef with all the trimmings if you
want the recipes for the yorkshire
puddings the perfect roast potato the
horseradish then go Jamie look calm
we’re the recipes are and thousands more
there you go guys Billy boots