Roast Beef with Honey Glazed Carrots & Parsnips
Roast beef, Yorkshire Puddings & Honey Glazed Carrots & Parnips
4 people
90 minutes
20 minutes
Ingredients
- 1 kg SuperValu Quality Irish Round Roast
Gravy
-
600
ml
Beef Stock
-
50
g
Plain Flour
-
0
-
SuperValu Fresh Rosemary
Honey Glazed Carrots and Parsnips
-
4
large
Carrots
cut diagonally
-
25
g
SuperValu Butter
-
1
dstspn
SuperValu Honey
-
0
-
SuperValu Orange
juiced
-
1
-
SuperValu Parsnip
cut diagonally
-
0
-
SuperValu Whole Black Peppercorns
Roast Potatoes
-
0
-
SuperValu Olive Oil
-
900
g
SuperValu Rooster Potatoes
-
0
-
SuperValu Whole Black Peppercorns
Yorkshire Puddings
-
2
large
Eggs
-
225
ml
Milk
-
110
g
Plain Flour
-
1
pinch
SuperValu Salt
-
0
-
SuperValu Sunflower Oil
for muffin tray
Method
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Drizzle some oil into a large frying pan over a high heat, seal the beef on all sides then remove and place on a roasting tray.
- Cover the entire tray with tin foil and place in a preheated oven and after 20 minutes reduce the heat to 160°C/325°F/Gas Mark 3.
- Cook for 1½ hours.
- In the meantime, prepare the batter for the Yorkshire puddings.
- Sift the flour and salt into a large mixing bowl.
- Add the eggs and milk and mix until a nice smooth batter is achieved.
- When the beef is removed from the oven to rest, increase the oven temperature to 200°C/400°F/Gas Mark 6.
- Put one dessertspoon of sunflower oil into each cup of a 12-cup muffin tray and heat in the oven until the oil is very hot and spitting.
- Being very careful, remove the tray from the oven and divide the batter between the cups of hot oil.
- Return to the oven for 20-25 minutes, ensuring the oven door is kept closing during the first ten minutes of cooking, and cook until the batter has puffed up and become golden brown.
- To make the gravy, remove the fat from the juices with a spoon then add the flour to the cooking juices in the roasting tin and stir over a direct heat, reduce the liquid by half. Whisk in the beef stock and chopped herbs.
- Cook over a high heat for 6-7 minutes to reduce again, then pour into a warmed sauce boat.
Roast Potatoes
- Peel the potatoes and cut into large chunks.
- Place in a large saucepan and barely cover with water, parboil for 10 minutes until slightly tender then drain the potatoes and place on a separate roasting tray.
- Season with some salt and freshly ground black pepper and drizzle with some olive oil.
- Place the potatoes into the oven at the same time as the Yorkshire puddings.
Honey Glazed Carrots & Parsnips
- Bring the carrots and parsnip to the boil in lightly salted water.
- When the carrots & parsnips are cooked drain off the water and add the butter, orange juice, honey and seasoning.
- Place on a gentle heat for a further moment or two until all of the glazed vegetables are piping hot.
