THE SUNDAY ROAST (ROAST BEEF)
Nothing like beautifully tender beef, surrounded by fluffy Yorkshire puddings and vibrant, roasted vegetables like carrots, parsnips, and Brussels sprouts, all glistening with savory juices. The rich aroma fills the room, promising warmth and comfort. A generous pour of homemade gravy cascades over the meat and veggies, completing the picture of indulgence.
The Sunday Roeast is a cherished tradition in most British homes, often enjoyed with family and friends, bringing everyone together. If you haven’t tried it yet, this delightful feast offers not just flavors, but a cozy atmosphere that makes every bite feel like a celebration. You owe it to yourself to gather around the table and experience this heartwarming culinary ritual!
INGREDIENTS
- Beef Joint 750g
- King Edward Potatoes
- Goose Fat
- Carrots
- Parsnips
- Yorkshire Puddings
- Gravy
METHOD
PREPERATION
Pre-heat your oven to 200C (392F) or Gas mark 6.
STEP 1
Place Beef joint onto a roasting tray and place in the center of the oven once it has reached temperature.
STEP 2
Peel the popatoes and cut them in half, adding them to a saucepan with boiling water and a pinch of salt. Boil for 25 mins.
