Beef Joint and Roast Potatoes: A Classic Roast for a Perfect Sunday Feast! 🥩🥔🌿

Introduction:

Elevate your Sunday dinner with the timeless elegance of Beef Joint and Roast Potatoes. This classic recipe promises a succulent and flavorful beef joint paired with golden, crispy roast potatoes, creating a feast that’s both comforting and indulgent. Let the aroma fill your kitchen as you embark on a culinary journey that’s sure to be a family favorite.

Ingredients:

For the Beef Joint:

• 1 beef joint (choose your preferred cut, such as sirloin or ribeye)
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped

For the Roast Potatoes:

• 4 large potatoes, peeled and cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Gravy (Optional):

• Pan drippings from the cooked beef joint
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• Salt and black pepper to taste

Instructions:

Preparing the Beef Joint:

1. Seasoning the Beef:
   • Preheat the oven to 375°F (190°C). Season the beef joint with salt and black pepper.
2. Creating the Herb Mix:
   • In a small bowl, mix minced garlic, chopped rosemary, chopped thyme, and olive oil to create an herb paste.
3. Rubbing the Herb Mix:
   • Rub the herb paste all over the beef joint, ensuring an even coating.
4. Roasting the Beef:
   • Place the seasoned beef joint in a roasting pan and roast in the preheated oven for the recommended time based on the cut and desired doneness.

Roasting the Potatoes:

1. Parboiling Potatoes:
   • In a large pot, parboil the potato chunks for about 5 minutes until slightly tender. Drain them.
2. Coating Potatoes:
   • Toss the parboiled potatoes with olive oil, dried rosemary, dried thyme, salt, and black pepper until evenly coated.
3. Roasting Potatoes:
   • Place the coated potatoes around the beef joint in the roasting pan during the last 45 minutes of cooking. Roast until the potatoes are golden and crispy.

Optional Gravy:

1. Collecting Pan Drippings:
   • Transfer the cooked beef joint and potatoes to a serving platter. Collect the pan drippings for the gravy.
2. Making the Gravy:
   • In a saucepan, whisk together flour and pan drippings over medium heat. Gradually add beef broth while whisking to avoid lumps. Simmer until the gravy thickens. Season with salt and black pepper.

Serving:

1. Carving the Beef:
   • Let the beef joint rest for a few minutes before carving. Slice it into thin slices.
2. Plating:
   • Arrange the sliced beef and roast potatoes on a serving platter. Pour the optional gravy over the beef slices.
3. Garnishing:
   • Garnish with fresh herbs like parsley for a vibrant touch.
4. Serving Suggestions:
   • Serve the Beef Joint and Roast Potatoes with your favorite vegetables and Yorkshire puddings for a complete Sunday roast experience.