What could be better at the weekend than Sunday Lunch Roast Beef? We source the very best dry aged Scotch Beef which will ensure your traditional family roast has the very best flavour.
Beef from Morley Butchers is a truly premium product. To achieve this we first take great care to select the best suppliers and producers. We look for beef that has come from slow growing animals that have enjoyed a natural lifestyle and wholesome diet. Our suppliers are Mac Duff Beef a family business based in Scotland. They produce and source cattle with the final taste being of the prime importance.
The meat they supply to Morley Butchers is well marbled and matured on the bone for between 21 and 28 days (or longer) for extra flavour. This produces a succulent, full flavoured joints for our customers. The last part is the preparation using our traditional butchers skills to provide our customers with a perfect looking joint for their table.
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Traditional Sunday Lunch Roast Beef with Yorkshire Pudding
If you are having roast beef Yorkshire pudding has to be one of the best accompaniments (along with some horseradish sauce). We have some great cooking tips here for a perfect Sunday roast meal.
Ingredients For Sunday Lunch Roast Beef
For The Roast Beef:
Rib of Beef from Morley Butchers, (This can always be French trimmed for an extra stylish presentation that is easy to carve)
2 tbsp English mustard powder
Chunky Sea salt
Freshly ground black pepper
2-3 onions roughly chopped
Mixed root vegetables, such as carrots or parsnips, roughly chopped also a stick of celery
Cooking Sunday Lunch Roast Beef
- First pre-heat your oven to 220C/430F/Gas 7.
- Then rub the beef all over with the vegetable oil, ready to sear in a very hot pan for for a few minutes. Whilst in the pan keep turning the joint so that it is browned all over. Remove from the pan and set aside.
- In a bowl, mix together the mustard powder, sea salt and freshly ground black pepper. Rub the mixture all over the seared rib of beef. This will add extra flavour and help create a delicious crust.
- Place the prepared onions and root vegetables into the bottom of a roasting tin – they will help make a really delicious base for some tasty gravy. Rest the rib of beef on top of the onions and vegetables. Even better use a trivet that will lift the meat a few centimeters.
- Pour in some water enough to cover the vegetables into the tin to come 1cm/½in up the sides, but not so much as to be boiling the meat .
- Roast the beef in the oven for 30 minutes, then reduce the oven temperature to 180°C/gas 3.
- For each kilo of meat, cook for a further 25 minutes per kilo for medium if you prefer rare reduce to 20 minutes per kilo. For those that like well done, cook for 30 minutes per kilo.
- Cooking times will vary depending on your oven and the shape of your joint so do keep checking as you cook. Inserting a meat thermometer into the centre of the beef 15 minutes before the end of the cooking time can be much more precise. The meat will be ready when the temperature reading reaches the desired temperature within 15 minutes (40°C for rare; 50°C for medium rare; 55°C for medium; 65°C for medium well; 70°C for well done).
- Don’t forget the beef will continue to cook after it’s been taken out of the oven with the heat spreading to the interior of the joint, remove the beef when it is about 10°C under the desired temperature.
- Set the beef to one side cover loosely with tin foil to rest for at least 30 minutes.
- Pour the liquid from the roasting tin into a saucepan and de-glaze the pan (maybe with some red wine?) and add that as well to the saucepan. Reduce over a gentle heat for your gravy.
For the Yorkshire puddings
These quantities will make six large individual puddings – use a large muffin tin for impressive results
100g of plain flour
½ tsp salt
3 free-range eggs from Morley Butchers, beaten
100 ml milk
75 ml water
Cooking Yorkshire Puddings
- Preheat your oven to 220C/430F/Gas 7
- Add your beaten eggs to the flour and beat together until smooth
- Gradually pour in the water and milk whilst mixing to achieve a smooth batter. Season well with salt and pepper. You can do this well in advance and allow the batter to rest before cooking.
- Put a teaspoon of oil into each well of the tin.
- Heat the tin in the oven or on the hob until the oil it is just starting to smoke
- Pour in the batter and place in the oven allow about 20 minutes or until they have risen and are golden brown
Sunday Lunch Roast Beef Serving Suggestions
Not much extra is needed here except for a few roast potatoes (try Maris Piper or King Edwards par-boiled before roasting for an excellent golden roastie) and some seasonal veg. A good dollop of horseradish sauce will also hit the spot.