This was the dish I was busy cooking when I sliced part of my finger off, it still hurts like a bitch but eating yummy food made it feel worth it, yes I’m weird like that! My aunt bought a Roasting joint of Scottish Topside Angus Beef the other day so I decided to cook it today and this is what I came up with. The recipe and cooking times are based on the weight of the beef I had. Increase/Decrease cooking time depending on weight. If you are stuck, email (comment) and I’ll give you the times based on the weight 🙂
1. 1Kg Roasting Joint of Beef
2. Olive oil
3. Dried Mixed Herbs
4. Salt and pepper
6. Beef Stock Cube
7. Corn Starch
9. Milk and Butter
1. Preheat the oven to 200Â°c
2. With a knife, make around 6-8 incisions, this will allow the juices to flow around the joint and also for heat to get inside
3. Take a tablespoon of olive oil and dried mixed herbs and rub into the joint along with sprinkles of salt and pepper
4. Get a baking tray with alumninum foil and place the joint in it and cover. Place into the middle rack of the oven
5. Cook for 50 minutes and then take out of the oven and prick the joint with a sharp knife to see what the juice colours are. If it is red it is rare (and probably still raw), you are looking for a clear juice to come out in the end. By now, juices will be at the bottom of the baking tray, so take a spoon and put some of the juices all over the joint and put in the oven for an additional 15 minutes
6. Take out of the oven and let to sit for 10 minutes before carving. This will allow the meat to set and make it easier to cut up.
With the juices left over in the baking tray from the roasting joint, put into a meduim sized pan and put on the heat. Add some water and beef stock (use a cube that has been mixed in water). Dissolve a tablespoon of corn starch in some water and add to the pan. Stir quickly as the gravy thickens up to avoid any lumps (which taste yuck!). Add a tablespoon of dried mixed herbs (and some thyme if you have it) along with salt and pepper to taste. If you feel the gravy is too thick for your liking, keep adding water slowly and mix until you get a consistancy you like.
1. Peel the amount of potatoes you want depending on how many people will eat. I peeled 6 potatoes, along with my finger *cries* and then chopped each potato either into halves or quaters depending on the size of it.
2. Boil water with a sprinkle of salt and once brought to the boil, add the potatoes and boil for 20 minutes or under soft and tender.
3. Once boiled, drain the water and add a knob of butter, a little milk, salt and pepper and mash the potatoes together with one of those masher things (no clue what its called). The potatoes will be nice, creamy and fluffy by this point.
That’s basically everything. It turned out yummy and there are tons of leftovers for tomorrow! I was going to serve some other vegetables but my finger was hurting too much so I just stuck with the potatoes lol and then a scoop of ice cream and peaches to cheer myself up 😉