Irresistible to all, sumptuously rare and gloriously tender, our roast beef is so ridiculously easy to make and is certain to be a mainstay in your armoury of Sunday Roast Dinners.
For a more traditional dinner, you can easily pair this roast beef with classic golden roast potatoes, crisp Yorkshires and lashings of gravy. If the perfect Yorkshire Pudding recipe still evades you then have no fear, we have perfected the art of the Yorkshire and tell you exactly how to get those golden, crispy edges here.
In our twist on the traditional roast dinner, we have jazzed up the classic with a slightly less conventional, but even more delicious, raw kale salad and braised sauerkraut. These refreshingly lush sides give a succulent twist and revitalising energy to the long-established standard roast beef recipe. Serve heartily and be sure to drizzle rivers of steaming hot golden gravy on top for that unique autumn experience. Immediately dig in for a heartwarming feast for the senses. What more could you want on a rainy, windswept, autumnal weekend?
For the Braised Sauerkraut:
1 tablespoon of Devon Wild Flower Honey
1 tablespoon of Wholegrain Mustard
2 cloves of Garlic
1 knob of Grated Horseradish
Knob of Butter
For the Raw Kale Salad:
Good handful of young kale
Small handful of chopped toasted hazelnuts
Teaspoon of chilli flakes
Juice and zest of half a lemon
Good drizzle of Extra Virgin Olive Oil
Small knob of grated hard Clothbound Cheddar
To roast the topside, ensure that you leave the meat out of the fridge for an hour or so to bring it up to room temperature and then generously season with salt and pepper. In a heavy-based pan, heat up a little beef dripping. Caramelise the topside in the hot pan with the beef dripping until it has caramelised fully all over.
Pre-heat your oven to 160 degrees, ready for the beef. Put the beef joint onto a roasting tray and place into the oven. Roast at about 160 for 45 minutes until the core temp reaches around 45. Remove and rest for 20 minutes before carving.
For the raw kale salad, shred the kale as fine as you can possibly can. In a bowl, add the kale and then dress with a little olive oil and lemon juice zest. Add the chilli flakes as well as the nuts and mix all together. Let it sit for 10 mins. To finish, add the grated cheese and season. Serve.
For the braised sauerkraut, in a pan, add the sauerkraut, butter, honey, mustard, garlic, vinegar and horseradish. On a very low heat, mix them all together and then gently cook it out for about 15 minutes. Serve.
Carve generous slices of beef and serve the kale salad and braised sauerkraut with golden roast potatoes, fluffy yorkshire puddings and glorious puddles of gravy. Enjoy with a deep glass of red wine, such as our incredible Bergecrac Rouge, and a roaring fire. Absolute bliss.