Mother's Day Rosemary Roast Beef and Red Wine Jus
with Roast Potatoes, Honeyed Root Veg and Garlicky Tenderstem® Broccoli
Due to quality issues with green beans, you'll instead receive Tenderstem® broccoli. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
This Mother's Day Rosemary Roast Beef and Red Wine Jus is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
British Beef Roasting Joint
700
Potatoes
1
Carrot
1
Parsnip
200
Tenderstem Broccoli
1
Dried Rosemary
1
Garlic Clove
30
Red Wine Jus Paste
(Contains Sulphites, Celery)
15
Honey
15
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
1
Plain Flour
300
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
Remove the beef joint from your fridge to allow it come up to room temperature. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Peel the potatoes, then chop into 3cm chunks.
Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt. Boil the potatoes for 5-6 mins or until the edges are soft.
Meanwhile, trim the carrot and parsnip, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
When the potatoes are ready, drain in a colander and sprinkle on the flour (see pantry for amount).
Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, then roast on the top shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press).
Transfer the beef to a baking tray. Drizzle with olive oil and season generously with salt, pepper and the dried rosemary. IMPORTANT: Wash your hands and equipment after handling raw meat.
Add the carrots and parsnips to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Use another tray if needed.
Roast on the middle shelf of your oven for 25-30/35-40 mins (400g/600g) for medium-rare. Add an extra 5 mins if you like your beef more well done.
Meanwhile, wipe out the (now empty) potato pan. Pour the water for the jus (see pantry for amount) into the pan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium.
Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins. Set aside.
When the beef is ready, rest it, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: The beef is safe to eat when browned on the outside.
Once the beef is out of the oven, drizzle the honey over the root veg and toss together. Roast for a further 5 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.
When everything's ready, reheat the red wine jus if needed. Thinly slice the beef and share between your plates.
Serve the roast potatoes, honey glazed root veg and garlicky Tenderstem® broccoli alongside.
Scatter with the flaked almonds and spoon over the jus to finish.
Enjoy!
