Sunday Roast – Sunday Roast
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Sunday Roast is one of England’s national foods. As is so often the case, it’s the sauce in this recipe that makes the difference. Put as much effort into its success as you do into the succulence of the meat.
Ingredients for six
1 kg beef roast 1 tbsp of cooking oil; 6 potatoes 3 carrots 3 red onions 1 broccoli 1 tbsp honey 1 tsp salt 2 tbsp olive oil 2 tbsp apple cider vinegar
Sauce for frying olives 1 tbsp butter 1 tbsp wheat flour 2 dl cream 10 green peppercorns salt to taste
Soak the food in oil in a frying pan and brown the meat all over. Preheat the oven to 150C.
Peel and prepare the vegetables. Cut them into fairly large chunks, broccoli to one side and the rest in the baking dish. Mix honey, salt, olive oil and apple cider vinegar into the oven-roasted vegetables.
Place the roast on the vegetables, insert a meat thermometer and roast in the oven until the meat thermometer reaches 58C. Tämä take from an hour to an hour and a half, depending on the shape of the meat. Season the vegetables during cooking and baste the roast with the juices that run down the bottom of the baking tray.
Cook the broccoli towards the end of the roasting process until crisp; 1l water, 1 tsp salt/1 tsp sugar.
When the Sunday roast is ready, remove it to a foil tray to drain. Pour the broth from the pan into the sauce pot. You can roast the vegetables under the oven proofs for a crispier finish.
Bring the stock to the boil. Meanwhile, stir in the butter and wheat flour (known as roux). Whisk the cream and green peppers into the stock. Bring to the boil. Increase the sauce with the roux a quarter of an hour at a time. Taste and season with salt. When the sauce is the desired thickness, pour it into a serving dish.
Slice the pulled Sunday roast thinly. Serve with the pasta and sauce.
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