ROAST BEEF SUNDAY LUNCH BOX

Our Roast Beef Sunday Lunch box remains one of our customer favourites throughout the year, we’ve now added our beautiful Sirloin Roasting Joint as an upgrade option at our customers request.

A family favourite across the UK , you can now choose from our wonderful fresh cut Topside of Beef or our stunning grass fed Sirloin Joint, both wonderfully succulent , flavoursome & great to carve.

As with all our Sunday Lunch boxes we include a modern take on this traditional Sunday institution and include a simple recipe card and the key ingredients to make a superb, restaurant class Sunday lunch stress free for both the cook & the family.

Give it a try, its a winner.

Ingredients

Topside Roasting Beef 1.5kg, Beef Stock, 1kg floury potatoes , 100g parmesan, (Trivet - 3 large carrots, red onion, few garlic cloves), 500g small carrots, Pea shoots/seasonal greens, Parsley, Rosemary.

Recipe

For the BEEF

Heat oven to 200C/fan 180C/gas 6. Heat 3 tbsp oil in large flameproof roasting tin in the oven for 5-10 mins. Season beef all over.

Place the joint fat-side down in the roasting tin & put it on hob. Sizzle & turn beef in the fat to seal/colour it all over  for 5 mins.

The joint can now be roasted, fat-side up, (We always chuck a few rough chopped carrots, red onion, chopped Rosemary & garlic cloves into tray as a simple trivet - makes much better gravy in our opinion) Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins. Slice & serve with handful of peas shoots.

(Cooking times: 10-15 mins per 500g for medium-rare, 15-20 mins for medium, 20-25 mins for medium-well and 25-30 mins for well done)

For the GRAVY

Drain excess fat from the roasting tin, put tin on medium heat on the stove. Pour in the red wine/jam allowing it to bubble until almost completely evaporated(Optional), add beef stock & flour & stir/simmer for a few mins scraping up sticky veg, at desired consistency strain through sieve.

For the PARMESAN ROASTIES

Heat oven to 220C/fan 200C/gas 7. Peel & half the potatoes, then put into pan of salted water, bring to boil and simmer for 2 mins. Drain well, fluff up potatoes & toss in a 2 tbsp olive oil. 

Mix  flour, parmesan & herbs together in a dish, add pinch of salt & toss the potatoes in the mix until evenly coated.  Heat good layer of oil in shallow, non-stick roasting tray in oven, add the potatoes to the tray, cook for 40 minutes (turn once) or until crisp & golden.

For the YORKSHIRE PUDDINGS

Until we perfect a way to safely ship fresh batter mix or freshly made YP’s, we’ve included ½ dozen of our favourite frozen pud’s - just pop them in your hot oven for 15-20 minutes.

For the VEG

Heat oven to 190C/170C fan/gas 5.

Tip ½ kg peeled small carrots into a roasting tin and toss with 3 tbsp oil & some salt and pepper. Roast for 30 mins. Drizzle 2 tbsp white wine vinegar and 2 tbsp clear honey over the carrots, toss well and return to the oven for a further 20 mins.

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You will need : Vegetable/Olive oil, Rock Salt, Black Pepper, plain flour, white wine vinegar, clear honey. Glug of red wine for gravy or Blackcurrant Jam (optional), Sturdy Oven Dish/Roasting Tins.

100% Beef, Keep Refridgerated 1-4C, use by date on label.