Roast beef in beer with vegetable toad-in-the-hole
The beef tastes wonderful and benefits from cooking in English beer. Recipe created by EBLEX.
Serves: 4 to 6Preparation: 10 minutesCooking: 30 to 40 minutes per 450g
Ingredients:
- 1.25kg lean boned and rolled beef rib joint
- three red onions, sliced
- 600ml bitter
- 100g carrots, cut into chunks
- one stick of celery, cut into chunks
- one leek, cut into chunks
- two parsnips, cut into thin wedges
- 150g plain flour
- three eggs
- 300ml milk
- 300ml stock
- one to two tbsp gravy granules
Take the beef rib joint and line a roasting tin with foil. Place two onions onto the foil and the beef on top. Pour over 300ml of bitter and cook in a preheated oven at 180ºC. Halfway through top the liquid up with another 300ml of bitter and loosely wrap the beef in foil before returning to oven.
In a bowl mix the flour and eggs, add the milk and whisk until smooth. Into a medium sized roasting tin place carrots, celery, leek, parsnips and one onion. Pour over two tbsp oil and place into the oven alongside the beef for the last 20 minutes of cooking time. Once the beef is cooked remove from the oven and increase the temperature to 220ºC. Pour the batter over the vegetables and cook for 15 minutes.
Let the beef rest wrapped in foil and transfer the onions and any beer and juices to a pan. Add the stock and bring to the boil, stir in gravy granules and heat until thickened. Serve the beef sliced with the vegetable toad-in-the-hole and gravy.
