Good morning here we will give you a recipe sunday roast (beef) with all the trimmings which is interesting The way preparing it is very easy. You just need to be careful to get results from sunday roast (beef) with all the trimmings which has aroma and taste that can evoke our tastes.

So that the result of sunday roast (beef) with all the trimmings, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare sunday roast (beef) with all the trimmings delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings required for prepare

1. Prepare Roast -
2. Use 1.5 kg roast beef joint
3. Prepare Plentiful amount of Tesco's Chicken and Steak Seasoning
4. Prepare Or pinch of garlic, coriander, paprika, and black pepper
5. Prepare Roasting dish
6. Use Spray oil
7. Prepare Tinfoil
8. Prepare - Veg: Carrot and Swede Mash, Asparagus -
9. Prepare 3 carrots
10. Use 2 parsnips
11. Prepare 1 swede
12. Prepare 20 g slightly salted butter
13. Prepare 500 g asparagus
14. Prepare - Roasting potatoes -
15. Prepare 750 g-1kg of roasting potatoes
16. Use - Yorkshire Puddings -
17. Prepare 100 g plain glour
18. Prepare 1 medium free range egg
19. Take 175 ml milk
20. Use - Extras -
21. Prepare Salt
22. Take Rosemary
23. Take Olive Oil
24. Prepare Bistro Beef Gravy

Here is how you can easily do that. Ingredients of Sunday Roast (Beef) with all the trimmings Sunday Roast (Beef) with all the trimmings cooking instructions They all make a wonderful Sunday lunch. Seal your meat in a roasting tin on the hob first (turning the joint till all the meat is just coloured). Place your meat in the oven on a wire rack over the roasting tin (I use the same one as advertised down on the right).

How to make:process Sunday Roast (Beef) with all the trimmings:

1. Preheat the oven to 200*C fan. Spray the bottom of the roasting tin/dish with oil.
2. Rub the spices all over the beef, making sure to evenly coat it. Place the beef in the roasting dish and cover the whole dish with tinfoil. Place in the preheated oven to cook for 1 hr 30min, but be sure to take the tinfoil off with 15 minutes to go. This timing will make a medium-rare roast. Adjust your timing accordingly.
3. While the roast is in the oven, prepare all the vegetables. For the potatoes, peel and chop in half. Boil them for 20minutes.
4. While the potatoes are boiling, peel and chop the carrots, swede, and parsnips into inch pieces. Set aside.
5. Prepare the Yorkshire Pudding mixture. Combine the flour, egg, and milk. Whisk until mixed through. Pour into 8-12 cupcake tins. Set aside.
6. When you can pierce the potatoes easily with a form, drain them from the water. Place them into a roasting tin and cover them with olive oil, pinches of salt, and pinches of rosemary. When there is about an hour left on the roast: Pop the potatoes into the oven with the roast for 45minutes. Be sure to turn them every 10-15minutes to make most of the potatoes nice and brown.
7. While the potatoes are roasting. Begin to boil the carrots/parsnips/swede for about 30minutes, until very fork tender.
8. Now is a good time to cook up the asparagus! I like to roast them. So place them in a roasting dish and cover them with olive oil, salt and, rosemary. Put them in the oven (for 15minutes) to roast when there is 15 minutes left for the beef to cook! Rotate the asparagus occasionally.
9. Put the yorkshire puddings in the oven now (about 12minutes left on the roast) Be sure to give them room to rise. They should take between 9-13minutes to rise and set. We burnt ours a little! Whoops!
10. By now the carrots/swede/parsnips should be ready to mash! Drain the water out and place them in a bowl. Mash together with a 20 grams of slightly salted butter. Some people also add in a dash of milk, but as we are allergic we avoid it.
11. By now the oven should be beeping and demanding your attention :) Check the asparagus, yorkshires, potatoes, and beef are properly cooked. You should be able to put a fork in the asparagus, the yorkshires will have risen and browned slightly (we burnt ours a bit!), the potatoes should like nice and brown, and the beef should be pink in the middle (if rare).
12. Serve up and enjoy! We ended up using store bought bistro gravy, but homemade is always better! I will put up a recipe soon for it.
13. Done and ready to serve!

Put the potatoes in a pan of salted water and bring to the boil. Remove from the oven and carefully add the potatoes and garlic halves to the hot oil - turning them to coat. ROAST BEEF: Take the meat out of the refrigerator an hour before cooking this will allow it to come to room temperature. Massage the olive oil into the fat of the meat, which will help the seasoning to 'stay put'. Place the onion slices into the base of the large AGA roasting tin and the meat on top of the onion.

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