The simple message is “back to basics” don’t complicate a simple Sunday dinner that your Granny would have made so often in the blink of an eye. Speaking of Granny and Mammy, this coming Sunday is Mother’s Day and every mother deserves to be looked after on Sunday. I have many memories of looking after my own Mam on Mother’s Day and her favourite dinner was a hearty roast with lovely green cabbage, carrots and parnips, roast spuds and a nice gravy made from the juice of the meat. It brings me back to a real family occasion and the preparations was as big a deal as the meal itself. We would sit around that table and chat for hours catching up with siblings and family. The final course was always my mother’s infamous Bread and Butter pudding. Mind you that would come much later because that was a meal in itself. It was a wonderful occasion and the smells and atmosphere in the kitchen was ever memorable and indeed now that my mum has passed, those memories are tinged with sadness.

 

It doesn’t require any fancy cookware or extravagant cookers just basic simplicity. What it does require is quality meat from your Craft Butcher where it has been sourced meticulously and allowed mature to give a texture and taste that will bring you right back to yesteryear. A Sunday Roast dinner is still of the most welcoming meals that you can cook for guests or family. I think most people would enjoy a nice Roast Beef dinner with gravy, fresh vegetables and roast potatoes.

A thermometer is an essential gadget to have, it removes the guessing aspect of cooking and ensures that the internal temperature is accurate.

Now I would like to share one of my favourite Roast Beef dinners for my family and I am sure you will enjoy it as much as we do. It certainly would be a real treat for any mother on Mother’s Day made with love and affection.

Caroline Maguire

 

  • 1.5kg (3lb) Rump or Rib Roast
  • 2 onions, roughly chopped
  • 2 large carrots, halved lengthways
  • 675g (1½lb) potatoes, halved or quartered
  • 1 garlic bulb, broken into cloves (not peeled)
  • Small handful soft thyme leaves
  • 2 tsp plain flour
  • 400ml (14fl oz) beef stock
  • Sea salt and freshly ground black pepper

 

 

  • Preheat the oven to 180 degrees celcius
  • Rub Salt and Pepper all over the roast and place in the middle of the onions, carrots, potatoes, garlic and thyme
  • Depending on how you like your beef , if you like  it well done, I would give it 2hours, medium done 1hr 30mins. If you have a meat thermometer place it into the centre of the Roast – for medium (pink) finish cook to internal temp. of 68deg cel.
  • For well done finish cook to an internal temp. of 70/72deg c.
  • As there is a coating of fat on the roast make sure that the fat side is up (this is important) as it will help self-base the roast. Remove the beef, onions and carrots from the tin and place on a platter.
  • Cover with tin foil and leave to rest for 15 minutes before carving.
  • Pop the potatoes and garlic into another roasting tin and continue to cook in the oven, removing the garlic cloves if they are starting to catch and burn.
  • To make the gravy, pour the juices from the roasting tin into a jug and leave the fat to settle on top, then skim off the fat and discard, reserving the juices. Stir the flour into the roasting tin, scraping the bottom of the tin with a wooden spoon to remove any residue, then gradually stir in the stock and reserved juices. Place the tin directly on the hob and simmer for 5 minutes, stirring. Pour through a sieve into a gravy boat.
  • To serve, carve the rested beef into slices and arrange on warmed serving plates along with the roast potatoes and vegetables

Prep Time           15 mins

Cook Time          Well done 2 hr

                             Medium done 1 hr 30mins

Total Time          1hr 45 mins to 2hr 15mins

Servings               4 to 6

Your Mum will really enjoy this because it is served wih LOVE & AFFECTION