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An overnight dry brine heady with pepper and rosemary combined with slow-roasting helps the beef cook evenly, giving mouthwatering results whether rare or well-done.
Angela Hartnett cooked this recipe for Nick Grimshaw and guest Hugh Bonneville on episode 12, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
The night before, dry-brine the beef. Pick and finely chop the leaves from ½ the rosemary, reserving the stalks, then mix with the salt and black pepper. Put the beef in a non-reactive baking dish and coat evenly with the salt mixture (it won’t all stick but cover as much as possible). Chill, uncovered, overnight.
Remove the beef from the fridge 30 minutes before cooking. Preheat the oven to 140?C, gas mark 1. Roughly chop the vegetables and scatter in a large, deep roasting tin with the garlic, star anise, bone marrow and remaining rosemary, including the reserved stalks; season with 1 tsp of the beef brine. Use kitchen paper to wipe as much of the remaining brine as possible off the beef and pat dry. Place on top of the vegetables, ideally on a wire rack, and roast for 1 hour 20 minutes-1 hour 45 minutes, until the meat reaches 50?C in the centre (use a meat thermometer to test, checking regularly for the last 30 minutes).
As soon as the centre registers 50?C, turn the oven up to 240?C, gas mark 9. Cook for a final 5-15 minutes, until the meat is well-browned and cooked to your liking (test again with a thermometer) – it should reach medium-rare (55?C) after about 5 minutes, medium (60?C) after 10 minutes and medium-well done (65?C) after 15 minutes. Transfer the meat to a serving platter and rest, loosely covered with foil, for 45 minutes.
Reserve the garlic bulb to serve alongside the beef, if liked, then make the gravy. Put the roasting tin on the hob over a high heat. Stir in the flour and cook, whisking, for 3-4 minutes, until just starting to colour. Pour in the wine and boil rapidly, scraping the base of the pan, until thickened again. Add the stock, redcurrant jelly, mustard and Marmite. Bubble, whisking, for 2-3 minutes, before straining into a saucepan, pressing to extract as much juice as possible (discard the vegetables). Add any resting juices from the beef and simmer briskly for another 20 minutes or so, until thickened to your liking; season, if needed, and keep warm. Serve the beef with the gravy and some English mustard, if liked. To carve the beef, place it on its front edge and cut along the bones to remove them, then slice the meat.
Typical values per serving when made using specific products in recipe
Energy | 2,732kJ/ 655kcals |
---|---|
Fat | 39g |
Saturated Fat | 17g |
Carbohydrates | 11g |
Sugars | 3g |
Fibre | 1.2g |
Protein | 59g |
Salt | 1.3g |
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