Monday, May 13, 2013

Recipe: Miso Roast Beef, with Garlicky New Potatoes, and an Onion Gravy

A proper nice roast beef dinner!! Nomnomnom! It sounds very unusual to incorporate miso paste into a traditionally english meal- and to be honest I wasn't sure it was going to work- BUT MY GOD YES IT DOES!!! It gives the beef the most scrumtiously savoury flavour, and the smell of it cooking whilst it's in the oven is divine!! I reccomend to cook the beef for 50 minutes for medium. I overcooked this a little when I first made it actually, because the packet told me 1 hour 30 for rare, Delia reccomended 1 hour 10 minutes (for rare) but after 1 hour, it was medium/well! I guess trusting your own judgement with these sort of things is best! I would say this serves 3, but it depends how large your roast dinner portions get! I myself am a roast supersizeser, I practically use those large Toby Carvery plates and always go up for seconds, haha!!

Roast beef, with the perfect gravy, and garlic roasted new potatoes (serves 3)
1.1kg silverside beef joint
1 tbsp white miso paste
2 celery sticks, diced
½ white onion, diced
1 pint water
1 bay leaf
Pinch Garlic salt
Salt and pepper
1 tsp duck fat
1 pint water

300g small new potatoes, halved
3 tbsp duck fat
2 tsp dried rosemary
1 tsp garlic salt
Black pepper

1 tbsp wild garlic butter (or just use 1 tbsp butter + 1 garlic clove)
½ white onion, sliced
Pinch sugar
2 tbsp plain flour.
100ml white wine
Liquid from the beef
300-600ml beef stock
Pinch herbs du Provence
Salt and pepper to taste

1. Preheat the oven to 180C. Put the onions, celery, bay leaf and water In a roasting dish. Smother the beef all over with the miso. Put the beef on top of the vegetables, season with garlic, salt and pepper, and put in the oven for 50 minutes, basting half way through.

2. Meanwhile, boil the new potatoes for 5 minutes. Drain, allow to cool a little, and mix with the liquid duck fat, rosemary, garlic and pepper. Put on a roasting tray in the oven and roast for 30-40 minutes, until crisp.

3. Remove the beef from the oven, and from the roasting tray, and put covered on a plate for 5-10 minutes, to rest. Drain (and keep) the liquid from the beef roasting dish. Discard the celery/onion.

4. In a saucepan, cook the onions and sugar in the butter until it is caramelised. Stir in the flour, add the wine, and cook for 2 minutes. Add the beef liquid, stock, and herbs, and cook on a high heat until thickened (use more flour, mixed with water, to thicken it further if necessary).

5. Carve the beef, and serve with the hot roasted potatoes, gravy, and whichever veg desired.  

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