Juicy tasty beef by Michael in Oscars

Roast beef

We all have our preferences, maybe rare, medium or well done. And a good many vegetarians might be spotted looking enviously as thick juicy slices are carved, ready to be served as they indulge in their nut roasts. Indeed few foods make the mouth salivate as much as a real traditional beef roast. And even better when accompanied by all the trimmings, the red wine roast gravy, freshly grated horse radish sauce hot enough to make your eyes water and of course big fluffy Yorkshire puddings. A traditional roast of beef is a true masterpiece.

As an added bonus we in Ireland genuinely do have the best beef in the World. Our beef in predominantly grass fed unlike most countries that rely on corn which is difficult for cattle to digest and creates a number of problems. Our beef roams on pastures essentially making the large majority of our beef free range, this is something we tend to take for granted. The beef produced in many countries use farming techniques such as placing the cattle into small stalls which restrict movement of the animal in order to maximise farm efficiency, growth hormone, antibiotics and genetically modified feed are common place as are some nasty diseases and animal welfare issues.

The breed of the animal can make a difference to the quality and end result of a beef dish, but I have a preference for Hereford beef although Angus is very good as well. But the reality is that it is not the chef or butcher that can take the real credit for a fine beef roast, but the farmer. Good beef should have a pleasant smell; have good fat distribution through the flesh be bright red in colour and slightly firm to the touch.

To roast a joint of beef the following instructions work well.

1. Use a correct roasting joint of beef such as sirloin or rib of beef, there are a number of secondary roasting cuts but these can be a little dry and are often a bit on the tough side, although this is not a rule.
2. Pre-heat your oven before placing the beef into the oven.
3. Season your beef well with sea salt and freshly crushed black pepper making sure to rub in the seasoning well.
4. It’s a good idea to sear the beef on a hot pan before cooking in order to obtain the best possible colour.
5. Place a few beef bones on the roasting tray to lift the beef joint off the roasting dish a little to ensure that the beef will not burn and also allow better heat circulation; a wire rack will also work for this.
6. Pour a little water into the roasting tray at the beginning of the cookery process to ensure your beef juices do not burn.
7. Start your beef in a hot oven 200°C for the first 20 minutes then reduce the heat to 150°C to complete the cookery process.
8. Use a cooking thermometer to determine the degree the beef is cooked 72°C will give well done beef and 55-60° will give medium.
9. Always allow you beef to relax outside the oven with a little tin foil covering it for 15 minutes before carving.
10. When carving roast beef allow carve against the natural grain of the meat.

To make a traditional roast gravy

1. Pour off any excess fat from the roasting tray.
2. Place the roasting tray atop a low heat.
3. Add a glass of red wine and with a wooden spoon loosen the caramelised beef juices from the roasting tray.
4. Thicken with a little arrowroot.

To make Yorkshire puddings

110g plan flour

Pinch of salt

2 whole eggs

300ml milk

10 g butter melted

Oil or even better dripping

Sieve the flour, make a well in centre and add the eggs, with a whisk add the milk in a steady stream and when all the milk has been added add the butter. Give one last whisk then allow the batter to stand for around an hour.

Place a bun tin into a roasting tray to catch any oil which may overflow as the Yorkshire puddings rise. Pre-heat your oven to 200°C and place the bun tin into the oven to heat with a little oil in each tin, the oil should be very hot before adding the batter. Remove the hot tray from the oven and 2/3 fills each with batter. Return to the oven and allow cook until big and fluffy.

Michael O Meara is the chef of Oscars Bistro Galway City www.oscarsbistro.ie