Festive Roasted Beef Joint
with Pigs in Blankets and Red Wine Jus
This year, we’ve made it easy to choose the festive dishes you want, at a time to suit you. This Festive Roasted Beef Joint is a new tradition for your table centrepiece, complete with pigs in blankets and rich red wine jus. Pair with sides to fill the table and select a starter and dessert to finish off your festive feast this Christmas!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
400 grams
British Beef Roasting Joint
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
10 unit(s)
Pigs with their Blankets
(Contains Sulphites)
30 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
½ tbsp
Oil for Cooking
300 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Remove the beef joint from your fridge to allow it come up to room temperature.
Transfer the beef to a deep-sided baking tray. Squeeze over the Dijon mustard and massage evenly over the beef. IMPORTANT: Wash your hands and equipment after handling raw meat.
Roast on the middle shelf of your oven for 20-25/30-35 mins (400g/600g) for medium. Add an extra 5 mins if you like your beef more well done.
Rest, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: The beef is safe to eat when browned on the outside.
Lay a rasher of bacon on a chopping board. Place a cocktail sausage on top and roll it up. Repeat with the other sausages and rashers. IMPORTANT: Wash your hands and equipment after handling raw meat.
Pop the sausages onto a baking tray and bake on the top shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.
Pour the water for the jus (see pantry for amount) into a medium saucepan, bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins. TIP: Add a splash of water if it gets a little too thick for your liking or simmer for longer if you prefer a thicker sauce.
Serve your red wine jus in a jug.
