Tue, 22 March 2016
Chef Edward Hayden has this Easter cooking inspiration!
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Ingredients
For the beef:
2 Beef Stock Cubes
1tbsp olive oil, plus a little extra for the gravy
1.5kg (3lb) rib of beef
For the asparagus:
3 tablespoons olive oil
2 1/2 pounds fresh asparagus, preferably of similar thickness, woody ends trimmed off
1 1/2 tablespoons chopped garlic
Salt & pepper
Method
Preheat your oven to gas 7, 220°C, fan 200°C.
Make a paste with 1 Beef Stock Cube and 1 tbsp oil.
Rub this into the beef. Heat a thick-based frying pan on the hob and add the beef, fat-side down.
Once the fat has rendered and turned golden brown, turn the beef to sear all sides.
Remove the beef from the pan and place in a roasting tin.
Drizzle the fat from the pan over the joint and put the roasting tin on the hob for a few minutes to heat. For rare meat, transfer the joint to the oven and cook for 30-45 minutes (depending on your oven), turning the meat at the halfway stage.
Remove the joint from the roasting tin and place on a board or large plate to rest.
To round out the meal, blanch asparagus in boiling water.
Once the roast is done, toss the spears with a garlic-infused oil then grill them for 2 to 3 minutes.
Place the roasting tin on the hob and crumble 1 Beef Stock Cube into the tin, adding a little water to deglaze.
Mix thoroughly and transfer to a saucepan.
Bring this to the boil and add a couple of drops of olive oil to thicken, and add texture to the gravy.
Reduce the sauce to thicken and pour over the beef joint and vegetables.
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Watch the full video below:
