Chesney's HEAT Series, Рецепты

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17
ROASTIng RECIPES
Main
SLoW RoAST RIB oF
BEEF WITH
HoRSERADISH
YoRKSHIRE PUDDINGS
serves 6-8
ingredienTs
• Well-aged 3 bone rib of beef, trimmed
and tied
• Olive oil
• Flaked sea salt and freshly ground
black pepper
• 1 bulb of garlic, halved
• few sprigs of rosemary or thyme
• 2-3 bay leaves
• 1 litre vegetable stock
You’ll also need a temperature probe or
meat thermometer
Horseradish Yorkshire puddings:
• 115g plain flour
• 3 eggs
• 150ml milk
• 1 tbsp horseradish sauce
• ½ tsp salt
• sunflower oil, for cooking
METHoD
in The kiTChen
Allow the beef to reach room temperature
by leaving out of the fridge for 30 minutes.
To make the Yorkshire puddings, simply
beat everything together until the mixture is
completely lump free. Pour into a jug. Chill
until needed.
Pour about 1 tsp sunflower oil into each
hole of a Yorkshire pudding tray. You will
have enough batter to 12 Yorkshire’s.
Sit the beef in a deep heavy based roasting
tray, rub with olive oil and season with salt
and pepper. Scatter in the garlic, herbs and
bay leaves then pour in the stock. Cover the
tray with a large piece of foil, making a tent
over the top. Secure at the edges to
prevent steam escaping when you start the
roasting process.
on The BarBeCue
Prepare the barbeque with the baffle in the
upright position, so it’s burning at about
120°C for low and slow cooking.
Sit the beef roasting tray on the grill and
cover with the lid. Leave to slowly roast for
about 4 hours. After 3 hours take your
temperature probe or meat thermometer
and insert into the centre of the beef. You
ideally want the beef reach an internal
temperature of 52-54°C, for a medium-rare
finish. If it’s not at temperature continue
checking every so often. Remove the
roasting tray from the barbeque once it
reaches temperature.
Increase the heat of the barbeque by
dropping the baffle and set for direct grilling
(approximately 250°C -350°C).
Remove the beef from the roasting tray and
sit the beef directly on the grill. Turn
occasionally to obtain colour all over the
joint. You can use the roasting juices left in
the roasting tray to make a gravy or use for
stock another day. Once you have a golden
colour all over, remove form the barbeque
and leave in a warm place to rest for around
30 minutes.
While the beef is resting, set the barbeque
for baking with the baffle in the upright
position and the heat to approximately
220°C.
Put the Yorkshire pudding tray in the
barbeque to heat up for a couple of
minutes. When the oil is smoking hot,
immediately pour in the batter. Cover with
the barbeque lid and cook for 20-25
minutes, making sure you don’t lift the lid
for the first 20 minutes. If they are not crisp
enough, continue to cook for a further 5
minutes.
Slice the rested beef and serve with the
Yorkshire puddings and accompaniments of
your choice.