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William's roast beef recipe

William's roast beef recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Roast beef
  • Rib beef roast

This very flavourful roast beef is appropriate for any special occasion or Sunday lunch. The marinade in this recipe tenderises the roast and the leftovers make fantastic sandwiches.

72 people made this

IngredientsServes: 12

  • 3 teaspoons grated fresh root ginger
  • 5 tbsp orange marmalade
  • 4 cloves garlic, minced
  • 3 tbsp soy sauce
  • 2 tbsp dark brown soft sugar
  • 1/4 teaspoon hot pepper sauce
  • 1 tablespoon mustard powder
  • 250ml lager
  • 1 (3.5kg) piece rib of beef
  • 4 tbsp olive oil
  • freshly ground black pepper

MethodPrep:15min ›Cook:2hr ›Extra time:2hr › Ready in:4hr15min

  1. Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce and mustard. Stir in the lager. Poke holes all over the joint with a fork. Pour marinade over joint. Cover, and refrigerate for at least 2 hours, basting at least twice.
  2. Preheat the oven to 200 C / Gas 6.
  3. Place joint on a rack in a roasting tin. Pour about 250ml of marinade into the roasting tin, and discard remaining marinade. Pour olive oil over joint, and season with freshly ground black pepper. Insert a thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting tin with aluminium foil, and seal edges tightly around tin.
  4. Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminium foil. Baste, reduce heat to 170 C / Gas 3, and continue roasting for 1 more hour. The thermometer reading should be at least 60 degrees C for medium-rare, and 75 degrees C for well done. Remove roasting tin from oven, place aluminium foil over roast, and let rest for about 30 minutes before slicing.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (42)


This is an excellent recipe! I was a bit afraid of ruining an expensive cut of meat. Not a chance--everyone loved it. It was still rare at 2 hours, so gave it another 1/2 hour--tender, juicy and still some rare for those that like rare and medium to medium well for others. We will be having this one again! Thanks so much.-01 Dec 2002

by TEDDI67

This recipe would be better on a pork tenderloin. If you are looking for a traditional prime recipe, than this is not the one for you. It did make the best sandwiches the next day.-29 Mar 2002

by Kimberly Stuart Derosier

This was delicious! We made it for Thanksgiving and it was so tender. My husband thought there was too much garlic, but I couldn't disagree more! We used this recipe for a little over 3 lb piece of prime rib and I have one word for it.....YUM!-12 Dec 2006

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Roast beef with Yorkshire puddings, roast potatoes and gravy

First make the Yorkshire pudding batter. Sift the flour and a pinch of salt into a bowl, add the eggs and gradually whisk in enough milk to make a smooth batter thick enough to coat the back of the spoon. Cover and leave to rest for six hours or overnight.

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. Rub the beef all over with the mustard paste and season well with salt and pepper.

Heat the oil or duck fat in a large frying pan. When hot, add the beef and sear on all sides, until it is nicely brown all over.

Place the beef in a roasting tin and roast in the oven for one hour (11 minutes per 450g/1lb - this will give you rare meat). Cook for a further 15 minutes for medium-rare (14 minutes per 450g/1lb) or a further 30 minutes for well-done (16 minutes per 450g/1lb).

While the beef is cooking, prepare the roast potatoes. Peel the potatoes and parboil them in salted water for about seven minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly and then shake them around a little in the colander until the outsides are fluffy.

Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. Turn up the oven to 220C/425F/Gas 7.

Put the duck fat for the roast potatoes into a small roasting tin and heat in the oven for five minutes. Add the potatoes to the tin with the garlic cloves, thyme and some sea salt and toss them around until well coated in the fat. Return the tin to the oven and roast for 30-35 minutes or so until golden and crunchy.

Next make the Yorkshire puddings. Pour 5mm/½inch of vegetable oil into the well of each Yorkshire pudding tin - eight individual ones or two four-hole trays. Place the tins in the oven to heat for a few minutes.

When the oil is hot, remove from the oven. Give the Yorkshire batter a stir and carefully pour it into the tins. Take care, as the oil may splatter. Fill each well up to about halfway.

Place the tins back in the oven and cook for about 25-30 minutes alongside the roast potatoes, until they are well risen and golden.

While the potatoes and Yorkshire puddings are in the oven, make the gravy. Place the tin with its roasting juices on the hob over a medium heat. Stir in the flour and the red wine. Scrape well to get all the bits from the bottom of the tin into the gravy. Leave to simmer for ten minutes, then season.

To serve, carve the beef into thick slices and pile on plates with the Yorkshire puddings and roast potatoes. Pour lashings of gravy over the top.

Shepherd's Pie Recipe With Beef or Lamb

Shepherd's pie may seem like a time-consuming dish, but it's a classic comfort food casserole whose origins are born of kitchen economy: a great way to use up leftovers from the Sunday roast. This shepherd's pie recipe eliminates a lot of the prep because it calls for quite a few leftover ingredients, including roast beef or lamb with a fluffy mashed potato topping—also leftovers. (Fun fact: If it's made with beef, it's commonly referred to as cottage pie.)

If you don't have leftover roast beef or lamb, you can use browned lean ground beef or lamb. Diced leftover roasted pork loin can be used, too. If you don't have leftover mashed potatoes on hand, you can certainly make some. The recipe requires adding an egg yolk to the mashed potatoes, a step that not only adds some creaminess to potatoes but helps add some structure, too.

Shepherd's pie is certainly a meal unto itself, but if you like, a simple green salad is a nice option to serve with it, along with dinner rolls and green beans.

Brown Gravy Recipe For Pot Roast


Meat broth
1 cup cold water
2 Tbsp . flour or 1 Tbsp . cornstarch
salt and pepper


Add at least one or two cups of water to the roasting pan of your roast, pork or chicken while the meat is cooking. Remove the meat when done and skim off the fat. Put the pan on a stove top burner on medium heat.

Put flour or cornstarch in a jar. Add cold water. (You could also add 1/4 cup dry milk.) Cap and shake until all the lumps are gone.

Pour the flour mixture slowly into the simmering broth and stir constantly until thickened. If there is a lot of liquid, you may need to use more flour. Salt and pepper to taste. Serves 4.



View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 875

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Bryn William’s Loin of Welsh Lamb with Peas & Bacon

Now it is the end of February it really feels as if we are over the worse of winter and that spring is slowly starting to spring. There are still some really cold days, and I rather regretted venturing out without either a hat or gloves yesterday, but the longer days, and appearance of daffodils and other spring flowers really are making me feel that we are over the worse of winter.

The 1st March is St David’s Day or Dydd Gwyl Dewi, St David is the patron Saint of Wales, and to mark the date, Welsh food and drink producers will be heading to London this weekend until Tuesday 1st March, to showcase their fabulous products that are available in retailers such as Fortnum & Mason, John Lewis and Partridges.The ‘Taste of Wales’ campaign is led by Welsh chef and restaurateur Bryn Williams and to mark the occasion I have recreated his delicious roast loin of Welsh lamb served with peas, lettuce and bacon.

This is a really really easy dish to make, and makes a delicious lunch or after work supper, that can be quickly prepared. It showcases the flavoursome Welsh lamb, and the peas, mint and lettuce all hint at the warmth and lightness of the summer to come.

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

Things I Have Created.

Blue chairs and rug from Wayfair, table from World Market, yellow chairs great-grandmothers, art work is by local Houston artist. White hitch is Annie Sloan chalk paint. Wall paint is Agreeable Gray from Sherwin-Williams. Flooring is vinyl plank.

Eclectic Dining Room

Blue chairs and rug from Wayfair, table from World Market, curtains from Target, yellow chairs great-grandmothers, art work is by local Houston artist. Paint is Agreeable Gray from Sherwin-Williams. Flooring is vinyl plank.

Kitchen remodel using Sherwin-William’s paint. Top is Roman Column and bottom is Greenhouse. Cabinets were first sanded, then primed, then sanded again before being painted. Rugs are from GelPro. #kitchenremodel #greenkitchen #kitchen #sherwinwilliams #greenhouse #romancolumn #jossandmain #diy #gelpro

Nursery! The dresser was painted with Annie Sloan chalk paint! #nursery #owls #anniesloan

Kitchen remodel using Sherwin-William’s paint. Top is Roman Column and bottom is Greenhouse. Cabinets were first sanded, then primed, then sanded again before being painted. Light fixture is from Joss and Main. #kitchenremodel #greenkitchen #kitchen #sherwinwilliams #greenhouse #romancolumn #jossandmain #diy

Playroom! #playroom #kids #vintagechairs

Kitchen remodel using Sherwin-William’s paint. Top is Roman Column and bottom is Greenhouse. Cabinets were first sanded, then primed, then sanded again before being painted. #kitchenremodel #greenkitchen #kitchen #sherwinwilliams #greenhouse #romancolumn #jossandmain #diy

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Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking.

The inside skirt steak is often confused with the flank steak, which is the tail of the porter house and T-bone steaks of the short loin found on the flank. It has similar cooking properties.

In the United States, the North American Meat Processors Association (NAMP) classifies all skirts steaks NAMP 121. [1] [ dead link ] NAMP 121 is further subdivided into the outer (outside) skirt steak (NAMP 121C) and the inner (inside) skirt steak (NAMP 121D). The beef flank steak (NAMP 193) is adjacent to the skirt, nearer the animal's rear quarter. [2] [ dead link ]

The name "skirt steak" for the butcher's cut of beef diaphragm has been in use since at least the 19th century. The cut is defined as extending to the 10th rib in the early 20th century. [3] [4] It was formerly considered a less commercially mass-salable cut in America, hence its use for fajitas by the vaqueros in Texas. [5] By the 1980s the popularity of the dish was driving the price of the cut beyond the affordable price range for middle-class Hispanics who invented it. [6]

The U.S. Food Safety and Quality Service established in 1977 (now the Food Safety and Inspection Service) by the Department of Agriculture (USDA) had designated the cut as "beef skirt diaphragm" (with the adjoining cut being called "hanging tender diaphragm"). [7] But the diaphragms were treated as "offal" rather than meat by the Japanese government, thus exempt from any beef import quota restrictions. [8] These cuts of U. S. beef (and Canadian beef) could consequently be exported to Japan without quota restrictions, and constituted a major portion of the U.S. beef trades there from ca. 1975 into the 1980s, [9] [10] until the beef import deregulation in Japan lifted the quotas in 1991.

Skirt steak is the cut of choice for making fajitas, arrachera, Chinese stir-fry, [ citation needed ] churrasco, and in Cornish pasties.

To minimize toughness and add flavor, skirt steaks are often marinated before grilling, pan-seared very quickly or cooked very slowly, typically braised. They are typically sliced against the grain before serving to maximize tenderness.


Cornish Hens are super simple to cook and soak up flavor like a sponge. I like to keep my roasted cornish hens rather simple with a bit of olive oil, salt, pepper and aromatics like fresh herbs, garlic and lemon.

To prepare your cornish hens, remove them from the wrapping and discard any of the innards that may be packed in the cavity of the bird. I, sometimes, use those pieces to make a simple pan sauce or gravy but they’re also fantastic to freeze for later to make this easy chicken stock.

Dry your hens with a paper towel but patting all over then coat liberally with olive oil. The olive oil will help the skin crisp up and become golden while roasting. Season with salt and pepper both inside and outside then arrange, breast side up, on a baking sheet.

Stuff the cavity of the hen with lemon, garlic and fresh herbs. Then, tie the legs together with kitchen twine. This will help your hens cook evenly.

You can stuff cornish hens with a traditional stuffing if you like but be sure to check the temperature at the end of cooking for doneness.

Cornish hens are done cooking when the internal temperature reaches 165˚F on an instant read thermometer. You’ll want to insert the thermometer into the thickest part of the thigh or through the breast to get an accurate temperature. If you’re using stuffing in your Cornish Hen, insert the thermometer into the stuffing.

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Watch the video: Λεμονάτο μοσχαρίσιο νουά κατσαρόλας. Κλασικό και αγαπημένο πιάτο! - ΧΡΥΣΕΣ ΣΥΝΤΑΓΕΣ (July 2022).


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