Proudly served at restaurants in Lancashire, including our own Walled Garden, every Sunday. What can be more traditional on a Sunday than prime roast beef lunch? Pair it with perfectly crispy roast potatoes, Yorkshire pudding and beautiful rich gravy, and it’s a meal fit for Royalty… or at least we think so! A selection of fresh vegetables on the side, and the perfect roast beef lunch is created. Just make sure that you have horseradish or a strong English mustard to serve with it.
There’s also lots of excellent local beef to choose from, so a visit to a local Lancashire butcher is the first job. They can recommend the best cuts of beef, although we particularly like a rib of beef on the bone. It delivers great flavour for your perfect roast beef lunch.
The key in cooking the perfect roast beef lunch is timing. We’re here to help you plan the meal and offer some tips on perfecting each element. Our first piece of advice – make the Yorkshire pudding batter the day before so it can rest in the fridge overnight.
The Day Before
350 grammes of plain flour
5 large eggs (free range)
Vegetable oil for the cooking
- Sift the plain flour and a pinch of the salt into a large bowl.
- Add the eggs and then whisk in enough of the milk to make a smooth, thick batter.
- Cover the bowl and then place in the fridge overnight.
Cooking the Meal
One the day you are making the roast dinner you will need at least two hours from start to serving. You can’t rush perfection! You could enjoy this meal at one of the many great restaurants in Lancashire of course, but it will taste so much better when you have cooked the perfect roast beef lunch yourself! Just follow our step-by-step guide.
The first job, is to cook the beef as this will take the most time. It should also be covered with foil at the end and left to rest for at least 25 mins before slicing.
2.5kg oven ready rib of beef on the bone
1 tablespoon of English mustard powder or a tablespoon of English mustard
two teaspoons duck fat
freshly ground black pepper
- Preheat the oven to 190C/375F/Gas 5.
- Take the beef out of the fridge and allow it to come back to room temperature.
- Mix the mustard powder with a few teaspoons of water to make a paste or just use the English mustard. Rub the beef all over with the mustard paste/mustard and season well with salt and pepper.
- Heat the duck fat in a large frying pan. When it is hot place the beef into it and sear all over so that is brown
- Place the beef in a roasting tin and roast in the oven for one hour. The cooking time depends on how you like to serve your beef. Our advice is the following: 11 minutes per 450g. Cook for a further 15 minutes for medium-rare (14 minutes per 450g) or a further 30 minutes for well-done (16 minutes per 450g). We normally opt for medium rare to try and please everyone.
After an hour, start the potatoes.
16 medium sized Maris Piper potatoes
Eight cloves of garlic
5 teaspoons of duck fat
A couple sprigs of Thyme (optional)
Salt to taste
- When the beef is cooking you can prepare the roast potatoes.
- Peel them and cut into half.
- Place in large pan and cover with water.
- Boil them for a couple of minutes – they must still feel firm.
- Drain and shake well in the colander to scuff the edges of the potatoes (these go crispy in the oven).
- Place the duck fat in a medium roasting tin and put in the oven until it melts.
- Then add the potatoes with the garlic cloves and thyme (this is optional) and place the salt over the potatoes.
- Make sure all the potatoes are coated with the fat by shaking the tray.
- Pop into the oven and leave for at least 35 minutes until they are golden in colour and crispy on the outside.
- Whilst the roast potatoes are cooking take the beef out of the oven and move it to a large board and cover so that it can rest.
After the potatoes are in the oven, start on the Yorkshire puddings!
- Pour a drop of vegetable oil into each Yorkshire pudding tin (we use the ones that have eight individual holes).
- Put this in the oven for two minutes to heat up and then take out of the oven.
- Fill each individual tin up to three quarters full with the batter and then place it in the oven for 25 minutes (with the roast potatoes).
Whilst the Yorkshire Pudding is cooking, the potatoes crisping and the beef is resting…..start the gravy.
Roast meat juice (keep in the roasting tin)
12 fl oz red wine
4 teaspoons plain flour
- Place the tin with the roasting dishes on the hob on a low light.
- Stir in the flour and the red wine.
- Carefully scrap off all the meat from the bottom of the tin with a wooden spoon. Then leave it in a low light to simmer for 10 minutes.
If you want additional vegetables, then steam enough broccoli and peas for a couple of minutes and set aside in a warm serving dish.
- Carve the beef up into thin slices.
- When the roast potatoes and the Yorkshire puddings are cooked place them on the individual plates with the beef and vegetables, or if you prefer, place into warmed dishes so everyone can hel0p themselves.
Pour the gravy into a warned jug – and you have the ultimate roast beef meal!