A proper roast dinner with all the trimmings is a time-honoured British classic for a reason. And there’s no better centrepiece than a tender joint of succulent beef, ready to carve to reveal melt-in-the-middle deliciousness.
But with great power comes great responsibility – it is crucial to cook your meat just right. No one wants to be in charge of what is arguably the most important meal of the week – one that many of us look forward to on a Sunday – and to get it wrong.
Claridge’s executive chef, Martyn Nail, said: “The skill of roasting large joints is part of Claridge’s daily repertoire, and is the subject of a masterclass that is always in high demand.”
If you’re looking to take on the role of cooking your household’s Sunday Roast, here is a simple guide on how to serve up a majestic topside of beef, fit for Claridge’s (or a family of six…).
How to cook the perfect roast beef in the oven
Serves
6, with leftovers
Ingredients
For the roast:
- 4kg rib of beef
- 150ml vegetable oil
- 3 onions, halved
For the beef jus:
- 120g beef trimmings
- 1 tbsp oil, for cooking
- 40g shallots, sliced
- 1 thyme sprig
- ½ bay leaf
- 200ml good-quality veal jus (available online; at Claridge’s we make our own)
- 1 tsp cornflour, mixed with a splash of water (optional)
For the horseradish cream:
- 80g horseradish root, peeled and finely grated
- 160ml double cream
