Festive and impressive centrepiece with roasted kumquat and orange liquor glaze. Serves: 10 Cook Time: 1 hour 40 minutes (for 3lb) Ingredients: 1 x 2.7kg/6lb lean fore rib of beef, French-trimmed, boneless rib of beef or topside joint 30ml/2tbsp freshly chopped tarragon 30-45ml/2-3tbsp extra virgin olive oil 100ml/3½floz orange liqueur Salt and freshly milled black pepper 45ml/3tbsp… Continue Reading
A centrepiece roast with a spiced crust served with a rich red wine gravy for a special Sunday occasion. Serves: 8 Cooking Time: 1 hour 40 minutes Ingredients: 1 x 2.7kg/6lb lean boneless rib of beef, sirloin or traditional rump roast Salt and freshly milled black pepper 10ml/2tsp ground allspice 10ml/2tsp ground mace 5ml/1tsp ground nutmeg… Continue Reading
A Christmas centre-piece rib of beef coated in crushed peppercorns served with mulled wine gravy. Serves: 10 Cooking Time: 1 hour 40 minutes (for 3lb rib) Ingredients: 1 x 2.7kg/6lb lean fore rib of beef, French-trimmed, boneless rib of beef, sirloin or topside joint 6 medium sized red onions, peeled and quartered Salt For the pepper crust:… Continue Reading
Traditional roast rib or topside joint with a rich stout gravy. Serves: 10 Cooking Time: 1 hour 40 minutes (for 3lb rib) Ingredients: 1 x 1.8kg/4lb lean rib of beef, French-trimmed and chined, boneless rib, or topside joint Salt and freshly milled black pepper Large bunch fresh thyme leaves 15-30ml/1-2tbsp olive oil 15ml/1tbsp plain flour 300ml/½pint stout… Continue Reading