Prep 15 mins
Cook 2 hrs
From The Naked Chef 2. Serve with Yorkshire puddings.
- 1 (5 1/2 lb) sirloin beef, French trimmed
- sea salt & freshly ground black pepper
- olive oil
- 3 red onions, halved
- 2 heads garlic, plus
- 4 garlic cloves, peeled
- 7 lbs roasting potatoes, peeled
- 3 fresh rosemary sprigs
- 2 inches piece gingerroot, peeled and diced
- 0.5 (750 ml) bottlerobust red wine
- Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
- Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
- Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
- While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
- After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
- Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
- Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
- Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
- Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug.
The beef and the gravy are really good in this. Great flavours. However, without being coated in fat, the roast potatoes are not crispy. They are perfectly cooked, brown and look amazing but next time, I will cook separately so they are appropriately crunchy. The other thing is that Yorkshire take 30 mins, so might need to get them in a bit earlier than stated.
My wife is British. When we would return to the UK each year, she would "die for" her mum's roast dinner. I've been making Jamie's dinner for several years now, and now she prefers his! When the in-laws visit, I make it for them as well and they rave about their son-in-law's roast dinner. Thanks Jamie!!
I love this recipe. I tweak it a little by making the gravy with red wine, because I don't like thick gravy, but the sitting of the roast on red onions is a fabulous idea. It works a treat every time. Another gem from Jamie.