Beef joint & roast potatoes – Page 2

Preheat your oven to 240°C (475°F, gas mark 9). This high temperature is initially for the beef to start with a blast, creating a nice crust.
Season the beef. Rub the beef joint all over with olive oil, salt, freshly ground black pepper, minced garlic, and herbs (if using). This not only flavors the meat but also helps to create a delicious crust.
Roast the beef. Place the beef on a rack in a roasting tin. Put it in the preheated oven and roast for 20 minutes at the high temperature. After 20 minutes, reduce the oven temperature to 190°C (375°F, gas mark 5) and continue to roast. A general guide is 20 minutes per 500g (1.1 lbs) for medium-rare, 25 minutes per 500g for medium, or 30 minutes per 500g for well done. Adjust according to your preference and the size of your joint.
Rest the beef. Once cooked to your liking, remove the beef from the oven, cover loosely with foil, and let it rest for at least 20 minutes. This allows the juices to redistribute, making the meat more tender and flavorful.

Boil the potatoes. While the beef is roasting, parboil the potatoes in salted water for about 10 minutes until slightly softened but not fully cooked. Drain them and let them steam dry for a few minutes.
Fluff and season. Gently shake the drained potatoes in the pan to fluff their edges. This helps to increase the surface area for extra crunchiness. Then, toss them with olive oil or goose fat, salt, and optional herbs.
Roast the potatoes. In a separate roasting tin, spread the potatoes in a single layer. Put them in the oven (they can roast alongside the beef once its temperature is reduced). Roast for about 45-50 minutes, or until they are golden and crispy, turning them halfway through the cooking time.

Slice the beef against the grain into thick or thin slices, according to preference.
Serve the beef and roast potatoes hot, accompanied by your choice of vegetables and gravy.

Enjoy your deliciously roasted beef joint with golden, crispy potatoes!