Christmas/Winter recipes from Simply Beef & Lamb My Baba 26 November, 2014 Christmas, Christmas Recipes, Food, Recipes Festive Roast Beef with Cranberry and Red Onion Relish Serves 8-10, plus leftovers Preparation time: 5-10 minutes (for the beef) 10 minutes (for the relish) Cooking time: Rare: 20 minutes per 450g/1lb plus 20 minutes Medium: 25 minutes per 450g/1lb plus 25 minutes Well done: 30 minutes per 450g/1lb plus 30 minutes Ingredients: 2.7kg/6lb lean bone-in rib of beef, sirloin or topside joint Salt and freshly milled black pepper 10ml/2tsp ground allspice 15ml/1tbsp ground cinnamon 6 medium sized red onions, peeled and quartered For the Cranberry and Red Onion Relish: 350g/12oz fresh or frozen cranberries 175g/6oz light brown sugar 125ml/4 fl oz water 1 small red onion, peeled and finely chopped 1 red chilli pepper, deseeded and finely chopped, optional Pinch ground ginger Pinch salt For the Mulled Wine Gravy: 15ml/1tbsp plain flour 300ml/½pint good, hot beef stock 300ml/½pint mulled wine 15ml/1tbsp redcurrant jelly Method: 1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 2. Place the joint on a chopping board and make several slits over the surface of the joint. Mix together the salt, pepper and spices then rub all over the joint. 3. Place the joint on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. 4. Meanwhile, prepare the relish; put all the ingredients into a large saucepan, stir to dissolve the sugar and bring the mixture to the boil. 5. Reduce the heat and simmer gently, uncovered for 15-20 minutes until the cranberries are soft and no liquid remains in the pan. Cool and adjust the seasoning if required. 6. 40 minutes before the end of the cooking time remove the joint from the rack and add the onions. Position the joint on top of the onions and return to the oven. 7. When the beef is ready, remove the joint from the tin with the red onions and transfer to a warm platter, cover and set aside to rest. 8. To prepare the gravy: Spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment. 9. Add the remaining stock, mulled wine, redcurrant jelly and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving. 10. Garnish the beef with fresh thyme leaves and serve with the onions, seasonal vegetables, the gravy and relish. Rolled Shoulder of Lamb with Pilau Rice and Kale Stuffing Serves 6-8 Preparation time: 25 minutes Cooking time: Medium: 25 minutes per 450g/1lb plus 25 minutes Well done: 30 minutes per 450g/1lb plus 30 minutes Ingredients: 1.3kg/3lb lean boned and rolled lamb shoulder joint Salt and freshly milled black pepper 60ml/4tbsp fresh thyme leaves Grated zest of 2 lemons 15ml/1tbsp rapeseed or olive oil For the Pilau Rice and Kale Stuffing: ½ x 250g pack prepared pilau rice25g/1oz fresh kale, rinsed and finely chopped 25g/1oz sultanas 25g/1oz toasted pine nuts For the Gravy: 15ml/1tbsp plain flour 450ml/¾pint good, hot lamb stock 150ml/¼pint good red wine or Port Method: Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. Scatter the half the thyme and half the lemon zest on a large tray. Unroll the joint (reserving any elasticated meat bands) and coat each side with the rosemary. Leave skin side down and season. To prepare stuffing; in a small bowl mix half the pilau rice with the remaining thyme, lemon and other stuffing ingredients, mix well and spread evenly over the lamb. Roll up and secure with butcher’s string or reserved elasticated meat bands. Weigh the joint and calculate the cooking time. Place on a metal rack in a large non-stick roasting tin, drizzle with the oil and roast in a preheated oven for the preferred, calculated cooking time. Cover with foil if browning too quickly. Remove the joint from the oven, transfer to a large plate, cover and leave to rest for 15-20 minutes. To prepare the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, sediment. Add the remaining stock, red wine or Port and any meat juices, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving. Serve with seasonal vegetables and the gravy. Tip: This recipe works well with boneless lamb leg joints too. Sticky Asian Brisket Serves 6 Preparation time: 20 minutes Cooking time: Approximately 3-3½ hours Ingredients: 1 x 1.3kg/3lb lean brisket or silverside joint Salt and freshly milled black pepper 30ml/2tbsp sunflower oil 2 cinnamon sticks 3 star anise 1 x 5cm/2inch piece fresh root ginger, peeled and sliced 2 garlic cloves, peeled and finely chopped 150ml/¼pint oyster sauce 45ml/3tbsp black treacle 150ml/¼pint hot water Method: Place the joint on a chopping board and make several slashes over the surface of the joint, taking care not to cut the butcher’s string or elasticated meat bands. Heat the oil in a large non-stick frying pan and brown the joint on both sides. Transfer to a large flame/ovenproof casserole dish with a lid. Preheat the oven to Gas mark 3, 170°C, 325°F. Add the remaining ingredients to the casserole dish. Bring to the boil, reduce the heat, then cover and cook in the oven or on the hob for 3-3½ hours. Shred the brisket into strips, toss in the sauce and serve on a bed of chilli noodles and steamed pak choi.