Home Cooked by Donal Skehan

Author:Donal Skehan
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2013-07-09T16:00:00+00:00

FOR THE GRAVY

100ml red wine

1 heaped tbsp plain flour

150ml beef stock

1 tsp tomato purée

1 tsp Worcestershire sauce

FOR THE SALSA VERDE

6 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 tsp Dijon mustard

½ tsp sugar

2 garlic cloves

3 anchovy fillets

2 tbsp capers, drained and rinsed

Good handful of flat-leaf parsley

Good handful of basil

Sea salt and ground black pepper

Preheat the oven to 150°C (300°F), Gas Mark 2. Place the onion in the centre of a large roasting tin to act as a trivet and lay the beef on top. Massage the meat with olive oil, then mix the thyme, English mustard powder, sea salt and ground black pepper in a small bowl and pat on the beef. Roast for 1½ hours in the oven for medium rare or until it is cooked to your liking.

Remove from the oven and transfer the meat to a chopping board with thick grooves. Cover with foil to rest for 30 minutes before carving into thin slices. Save the juices in the roasting tin for the gravy.

Meanwhile, make the gravy. Pour any resting juices into the roasting tin the beef was cooked in. Place it over a medium heat and add the red wine, scraping any cooked-on bits from the bottom and sides. Whisk in the flour and then pour in the beef stock, tomato purée and Worcestershire sauce. Continue to cook, whisking regularly until you have a smooth and slightly thickened gravy.

Blitz the ingredients for the salsa verde in a food processor until smooth. Serve the salsa verde drizzled over slices of the beef with steamed carrots, boiled baby potatoes and green beans. Pour over the gravy.

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