Roast Beef

 Posted by on June 12, 2011  Add comments
Jun 122011

I cooked a joint of beef this evening for the ravening children.

And when I say “children”, I really mean hungry men and women.

You know, old ways are often best, and certainly, when I was growing up, my mother had only one way of doing a roast : slowly.  It went into the oven as we retired, at a low temperature, and came out in the morning, swimming in intense dark juices.

It was delicious, and I haven’t added anything to it, because there’s no point trying to improve on perfection.  All I did was to insert a little piece of shallot or onion in the meat for added flavour.


80 degrees, nothing more than that.  Into the oven for hours and hours.  Wake up to the delicious aroma of roasting beef.  What could be more delicious?

The gravy makes itself, with perhaps a little reducing to intensify the flavour.

I usually let the joint cool down so that it can be carved finely, and I serve it with — of course — roasted potatoes.

I also like to do some Balkan braised carrots, fried in butter with paprika and demerara sugar.


The guest-vegetable can be anything you like.  Mangetout, parsnips in honey, even the tried and trusted cauliflower cheese, though I don’t like it myself.


Wash it down with good wine and fine company.  How can you go wrong?

  30 Responses to “Roast Beef”

Comments (30)

    Bit over done for my liking Bock. Had roast beef today for the first time in years, good bottle of red bit of Dijon, perfect.


    Looks lovely there Bock..
    What I like do before putting it in the oven is to brown it on a frying pan on all sides for a nice crispy outside. You could rub some garlic on the pan too. Takes about 5 mins total.. before the hours and hours that is.


    Yes indeed. I often sear the joint myself. It’s a great idea.


    Oh yes.. that’s what it’s called searing the joint. Makes for a nice juicy bit of meat, in the inside..


    Very nice. I often add some garlic to the roast spuds. This time of the year, the fresh “blushing” garlic is great, just put a couple of unpeeled heads of garlic with the top cut open in the roasting tin and KABLANG! you have a mighty extra dimension of flavour.


    Fuck ya, we had pizza! That’s only ‘cos I was lazy and hungover! My fault. Nothing like a good roast boss. :¬)


    … is there anywhere I can go to escape the wankery of chefs?

    For fuck sake, if it isn’t the London git, what’s ‘is name, it’s the fuckity fuck fuck himself, Gordon fuckin ramsey.

    Now the bockster is handing out cookery lessons.

    Yeah, O.K. the roast looks like awesome but come on… chefery. For fucks sake..


    It isn’t new. There’s quite a lot of this in the food section if you care to look.


    What about Yorkshire pudding?


    Ah jesus, I haven’t had any breakfast yet and that bit of meate is lookin tashty.. haw haw.
    I suppose I’ll go and have a smelly rasher.


    Do you know what’s also nice as a side vegetable? Done this last night and it worked a treat.
    Carrots and parsnips sliced length ways and cut into sticks. Cover pot and cook slowly over a low heat in extra virgin olive oil with a single fresh tomato for extra flavour. Also one table spoon of water to add a little steam to the cooking process. Also add a little piece of fresh coriander and basil to the vegetable mix. Really good side dish with the roast.
    Don’t be tempted to add extra water, it wont burn. The vegetables will cook in their own juices. Oh and creamy mash potato with raw finely diced onion and some cheese of you choice added during the mashing process. Hmmm!


    Looks good Bock. I had the Hundred-heeled Harpie as my dinner guest last night – I did chicken with oregano, potatoes, onion and tomatoes with cinnamon and cumin, and stir-fried carrott, onion and celery. Since the oven was on for a few hours in any case, I also bunged in a few small potatoes rubbed with olive oil, salt and black pepper.
    No complaints at all – dinner went down well with a bottle of pinot grigio and we had a great conversation.



    My favourite at the mo with the roast, is to roast all the veg as well . Carrots, parsnips, red peppers, red onions, and a few cloves of garlicalong with the potatoes , swimming in olive oil , with a light coating of sea salt (makes it special) mmmmmm


    Need a few tips on making the gravy fom the juice of the meat ?


    Hate roast beef dinners with a passion, never cooked them.
    My angel baby cooked delish dinner on friday night, skinless, boneless cod marinated in lemon zest and roasted, potatoe/onion mash, green beans and asparagus followed by her own apple/blackberry crumble.
    Possible hatred of roast beef stems from occasional sunday visits to Grandmother who was incredible cook but would wither your very bones with her caustic remarks so that roast beef and choking became inextricably linked.



    I imagine Bock has a deadly gravy recipe that compliments that awesome looking beef, but here’s my 2 cents:, the trick is having onions in with the roast; not only do they provide moisture but they help to thicken the mix.
    Just take the juices, put them into a pan (not a pot) on a medium heat and stir until it gets thick. You can throw in some wine if you like,red works best for beef and if you need to use water, use the water from the veggies and not the tap!

    @Bock, I can almost smell it, now I’m starving!!!!
    Next time might I humbly suggest that you serve the roast beef with the following on the side – Tarator – an summer soup from Bulgaria.(and found in derivation all over the balkans):

    Take 1 pot of natural yoghurt and dilute with about 2/3 of water. (or more/less depending on how runny you want it)
    Finely chop half a cucumber (into *really* small bits), add to mix, along with some chopped dill (don’t be mean with the dill)
    Mash 2-3 cloves of garlic, and add them along with a decent bit of ground black pepper and salt, a little oil (sunflower) and a dash of vinegar (nothing fancy, just plain old malt vinegar will do)
    Finally, take a handful of walnuts, wrap in a teatowel and smack them silly to crush them…add to the mix, stir it up and leave in the fridge for half an hour. Stir well before serving and you can sprinkle walnuts on top or some parsley, etc, for colour.

    Goes really well with a nice strong-flavoured round roast on a summer’s day!


    As a single bloke I like food quick and easy,but I make a fairly decent roast dinner,and one thing that I always make ,to accompany my other veggies is…..Baked Onion………..Its so simple ..Top and Tail the onion,remove the brown outer skin,wrap the onion in silver foil and bake it with your potatoes,it should be soft when ready and is a sweet and tasty addition….its good for you as well………..but don’t let that put you off.


    Dinner was indeed delicious Bolts, but the conversation and company outstandingly outstanding. Succulent, tender, seasoned and peppered with taste, crunch and bite.

    There is a haunch of very young Slieve Bloom Sika Deer in the freezer that needs to make its way into the oven in the not too distant future. I like to strip it of all fat and slow cook it with a bit of rosemary and thyme. The drench it in red and throw in handfuls of garden vegetables usually whole carrots, whole onions, a few peppers, baby praties and a few courgettes and a good dose of mushrooms. Then finish it off with a half pint of double cream and leave it to stand for 24 hours. Before reheating it and serving it up with some chunky bread from Superquinn. Plus a couple of bottles of claret or home made meade to wash it all down. It’s a heavy meal designed to immobilize…. so it will be paper plates I’m afraid as it’s near impossible to do anything afterwards. :-)

    So when you’re next up my neck of the woods……




    Packet & Tripe, peppery, with doorsteps of cottage loaf. Followed later by a bucket of porter. Halcyon days.

    Or skirts & kidneys. Or smoked haddock and white sauce. Or eye bone and breast bones. Or stuffed pork steak.

    Thank Christ I’ve just eaten.


    HH Harpie – sounds good indeed, next time I’m in need of immobilisation I’ll take you up on it ;-)

    Nuts, not Bolts


    Hi Bolts! You don’t need to tell me you are Nuts. Shot myself in the foot with that invite didn’t I? Ok, how about Bambi Bangers? I’ve a recipe idea floating about in the recesses of my brain for sometime now. Inspired by Willie Wonkas 4 course meal gobstoppers. Basically all the ingredients for a full dinner in a sausage. Meat, two veg or three, jus, grains and a bit of spud. So if you need to make a quick exit you can pop it in a hot-dog roll and leg it :-)

    Last time I decided to act upon it I ordered in the natural casings, got a haunch and next thing there was the big dioxide issue with pigs so the natural casings had to go in the bin….


    Sounds like you have developed a lot of uses for road-kill ;-)


    @ No. 8. I might have mentioned this in the past, so forgive me if I did.
    Here’s a little recipe I hacked together myself for the breast bone/eyebone. Give it a try. Its very very tasty.

    Take a little Soya sauce (tablespoon or so)
    Some crushed garlic.
    Some crushed ginger.
    Lime juice – about half a lime.
    one fresh chilli – I leave in the seeds, up to yourself.
    2 to 3 table spoons of Olive oil.
    A quarter teaspoon of sesame oil (very strong)
    Salt and pepper.
    Mix together in a bowl and let stand for a few minutes.
    Smear mixture over your raw breast bones or eyebones, or a combination of both.
    Leave in the fridge for a few hours.
    Roast in an oven around 220c for an hour or so.
    Serve with fresh coriander sprinkled over the bones. Serve with rice and your choice of vegetables
    A good chilled white wine will wash it all down nicely.


    LJS, I am astounded. The humble eye bone and breast bone getting an asian twist, who’d of thought it. And a good chilled white wine to wash it all down nicely. Fantastic.

    How do the lads in YMRFC take to your culinery interests? I thought it was only us Garryowen men who had a soft side:)

    I do similar with cod or any firm white fish fillet.

    Marinade in lime juice and olive oil, spinkle with fresh ground black pepper (chilli optional). 1/2 hour or so
    Roast in a hot oven ’til done
    Squeeze more lime juice on and some fresh coriander.
    Serve with rice and / or a fresh salad.


    Salmon with Tapenade.

    Tapenade: Black olives (pitted), capers, whole garlic clove(s), anchovy fillets 2-3, olive oil.
    Put every thing in a food processor and voila
    Spread tapanade on salmon fillets / darns are oven bake or grill.
    New potatoes and asparagus. Drink as above.

    Tapanade is also exellent on pasta, especially spaghetti.
    I like a cold weiss beer, maybe a Hoegarden or a dry Reisling.



    Can of chickpeas, garlic clove(s), tahini (seasame paste, available in Tesco), lemon juice, olive oil.
    Put every thing in a food processor and blitz. Adjust to taste.
    Serve with warm pitta bread.

    Grill Peppers

    Deseed and cut red peppers in to quaters. Place under a very hot grill until skin is black and charred.
    Remove from grill and place in a bowl, to keep juices, and cover with film.
    When cool enough to handle, peel away skin (very easy)
    Peppers can be kept in olive oil for weeks or served straight away in salads etc.
    Try them with anchovy fillets and capers. Good bread.


    LJS — I did something a bit like that here


    @ No 8, Salmon with Tapenade. Will have a go at this on saturday. Bailey reunion night before. Might be a bit tender. But I will do my best. YMRFC – we’re just big softies really. You could use similar recipes for skirts(without the kidney). Make sure all the grizzle and fat is stripped first. Then marinade to your taste and stirfry. I actually think that it tastes just as good, if not better then the overpriced porksteak.

    Bock – very tasty looking. Do you know I might try the eyebone with honey as an additional ingredient. A honey glaze on the breast bone hmmm sound good. The difference with the on the bone meat oven roasted in this way, in that it is really luscious.


    You might like to glance over the cookery section here.


    Honey Glazed Ham Hock

    Ham Hock (approx €1.50-€2 each) bring to the boil and simmer until the meat is very tender (1.5-2hrs)
    Remove from the pot and strip away heavy fat with a knife.
    Heat some honey and whiskey in a small sauce pan and brush generously over the hock
    Place in a hot oven for about 20min

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