The Aul Sunday Roasht

Nothing like a nice bit of bafe!!! This lovely animal (we named her Bessy) was the six pound rib roast I made for Sunday Lunch yesterday. I love an aul roasht for Sunday Lunch, except for lamb, because there I am the worlds biggest hypocrite - I think they are so cute and just babies and we shouldn't eat them - yet give me a nice slab of veal and I'm off! :-)

Funny Irish Beef Story: My parents live in the back of beyond in Mayo... rural is too populated to describe where they are. They bought the house my Grandfather grew up in which had been sold to some Germans in the sixties. Said Germans apparently used to invite the locals up to the house for dinner... but according to one astute local lady, people shtopped going, because there'd be blood on the plate and sure no one could ate... when pushed further, turns out she meant that he cooked the beef rare! Typical Mayo... I could never order beef there... if I ordered rare I'd be lucky to get medium-well! LOL!

Anyways, this is an easy roast to cook - here's the instructions.

For the beef:

• 1 boned rib eye of beef (boned is fine too, even better arguably, I just don't like the hassle. If you do get boned, the cooking times will be different... ask your butcher)
  
• 5-6 cloves of garlic, peeled
• Chopped fresh thyme
  
• Sea Salt
• Black Pepper
• Olive Oil
  

Pre-heat oven to 200C/400F Make several slits in the beef with a sharp knife and insert the whole garlic cloves. Rub the beef with sea salt, thyme and cracked black pepper. Sear it in a pan over high heat in a bit of olive oil. You're probably talking about 2-3 minutes a side.

Pop it into the oven and give it fifteen minutes a pound for medium rare... and if you want it any more well done than that you can figure out your own time... because that is a crime!!! If you're overcooking a beautiful piece of meat like this you don't deserve to eat it! Just kidding... we just prefer it still mooing. 20 minutes per pound for medium 25 for well.

Remove from the oven and tent in aluminium foil. Reserve the fat for Yorkshire puddings:

• 2 eggs
• 1 cup milk
• 1 cup flour
• 1/2 tsp salt
• cracked pepper
  

Spread the beef drippings into each hole a muffin pan and put back in the oven for five minutes. Make your batter about half an hour before you are going to use it to let it settle. It will be watery. When drippings are sizzling, pour a ladle of batter into each cup and return to oven. They take about 15-20 minutes to puff up. Don't open the oven until ready to serve or you might lose them!


For the Gravy:

• 1/3 bottle red wine (burgundy is nice)
• 2 red onions, sliced
• 1/2 head garlic, unpeeled, sliced horizontally
• 2 tomatoes, sliced horizontally in half
• Few sprigs thyme
• Bay leaf
• +- 1 litre beef/vegetable stock (I used the stock I'd boiled the carrots in)
  

Using the pan you roasted the beef in and put on the stove/hob over a medium heat. Add vegetables and saute for 3-4 minutes in the beef drippings. Add wine and let simmer until almost reduced. Smush the tomatoes to thicken the sauce. Add beef stock and let boil fast until a nice gravy thickness. Then strain and serve... mmmm!

Serve it all up with roast potatoes and whatever vegetables you choose. Mine are coming in the next post! :-) Enjoy!

On another note, anyone have any good leftover beef recipes... there's a big hunk of Bessy left in my fridge! I'm all ears!!!

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