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The simple guide to a roast beef dinner
It's had its share of ribbing, but roast beef is a tradition worth maintaining
Wherever you go in the world, the subject of British food always elicits a mention of Roast Beef and Yorkshire Pudding. Even the French call us les rosbifs. Sadly, our national dish is often cooked badly, the meat dried out and the Yorkshires as flat as William Hague's vowels. More worryingly, the apparent link between British beef and CJD, the human form of mad cow disease, has done nothing to encourage us to revive the Sunday tradition.
It needn't be like this. And if we take the trouble to source good quality meat - from a reputable butcher or retailer - set aside the time and get friends and family to sit round the same table, we should make sure we get it right. Roast beef should be utterly succulent, Yorkshire pudding as crisp and risen as a chef's toque, and gravy, roast potatoes and horseradish good enough to eat by themselves.
What's your beef?
The wing rib (three ribs), silverside and topside are the best cuts of meat to use - ask your butcher for advice. Roast the meat in an oven preheated to 220C/425F/gas mark 7 for 10 minutes, then reduce the temperature to 180C/350F/gas mark 5, allowing 55 minutes per kg, plus 25 minutes. This allows for medium rare meat. Add 10 minutes per kilo if you want it well done. About 20 minutes before the end of the cooking time, you can brush a little mustard over the beef, or a mixture of creamed horseradish, garlic and breadcrumbs. Allow 175-200g per person, though if you have leftovers, these make wonderful sandwiches or cottage pie fillings.
Opt for a joint that is marbled with fat throughout the flesh. This will melt during cooking to give a moister, tastier result.
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