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1.75 kg/4 lb roasting joint of beef such as fillet, ribs, sirloin or
topside
50 g/2 oz/0.25 cup lard (shortening) or vegetable fat
Yorkshire Pudding, Roast Potatoes and fresh vegetables, to serve
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Method :
Clean the joint, dry it on kitchen paper (paper towels) and place it on a
trivet in a roasting tin (pan) just large enough to take it comfortably
with the fattiest side uppermost and largest cut surface exposed. Brush
the meat with the fat and put two knobs of fat on top. Roast in a
preheated oven at 220°C/425°F/gas mark 7 for 10 minutes to seal the meat,
then turn down the oven to 180°C/350°F/ gas mark 4 for 20 minutes per 450
g/1 lb plus 20 minutes extra for rare meat and 40 minutes extra for well
done. Baste the joint frequently. Test the meat when you think it is ready
by inserting a skewer into the thickest part or by using a meat
thermometer (cooking times will vary depending on the shape of the joint,
whether it is boned, rolled or stuffed, and your own taste). Allow the
meat to rest for 30 minutes before carving. Serve with Yorkshire Pudding,
Roast Potatoes and fresh vegetables. |