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The Original Sunday Roast Recipe by Richie Wilson of Fire Restaurant

The Original Sunday Roast 
- Roast Rib of Hereford Prime Beef, Dripping Roast Potatoes, Creamed Mash, Honey Roast Root Vegetables, Herb Stuffing Loaf and Rich Roast Gravy

Makes 4 Portions

Rib of Beef

– 2kg of Beef Rib on the bone (usually about two rib bones)
– 20g Chopped Thyme
– 5g Salt
– 5g Cracked Black Pepper
– 1 Parsnip
– 1 Carrot
– 1 Onion
– 2 Celery Sticks

Potato Dishes

– 1kg Peeled Potatoes
– 200g Beef Dripping
– 2 Garlic Cloves
– 10 Thyme
– 30 Butter
– 30 Cream
– Seasoning

Honey Roast Root Vegetables

– 2/3 Carrots
– 2/3 Parsnips
– 8 Baby Turnips
– 20g Honey
– 5g Cracked black pepper
– 5g Chopped Thyme

Herb Stuffing Loaf

– 100g Rolled Puff Pastry
– 200g Fresh Bread Crumbs
– 100g Finely Chopped Onions
– 100g Diced butter
– 10g Finely Chopped Thyme
– 10g Finely Chopped Parsley
– 10g Finely Chopped Chives

Rich Roast Gravy

– 500ml Beef Stock
– 20g Butter

You will need all the juices that come off the roasting pan so take care not to wash them away!!!

METHOD

Preheat the oven to 160° degrees. Roughly chop the vegetables in the rib recipe and place them onto an aluminium try ( this is important as it will give the best caramelising for the gravy later). Season the rib of beef really well and rub the chopped thyme all over. Place the rib ontop of the vegetables in the tray and place in the centre of the oven. Roast for about 1 hr at this temperature then increase the temperature to 190 degress for the final 15 minutes. This will give you a medium rare to medium joint of meet. Allow the beef to rest outside the oven but in a warm place for about 20 minutes before carving.

While the beef is cooking you can prepare all the rest of the meal. Peel the potatoes and place half in each of 2 pots of lightly salted cold water. Place both on the stove and bring to a soft boil. Simmer the first pot for 10-15 minutes or until the potatoes are almost cooked but not quite. Strain them immediately and allow to cool and drip over a colander.

Continue cooking the second pot for 20-25 minutes until the potatoes begin to break, strain them well, and return to the warm pot. In a separate pot bring the cream and butter to the boil along with a little salt and pepper. Add this to the second pot of potatoes and cream them well with a potato masher. Now heat the beef dripping in another pot along with the garlic and thyme. Take care not to over heat this fat, it only needs to be over a moderate heat. Now gently place each of the previously strained potatoes into the pot and allow to fry until golden brown. Once browned place on some kitchen towel and season with a little salt. Keep both potato dishes warm until ready to serve.

To prepare the stuffing, sweat the onions in the butter over a moderate heat but do not colour them. Once the onions are soft remove from the heat and add the bread crumbs along with all the chopped herbs. Remove from the pot once you have mixed it well and shape into a loaf shape. Now roll out the puff pastry and place the stuffing into the centre of it. Roll the pastry over the top of the stuffing and crease until sealed on all sides. Score the top of the loaf with a fork and brush with a little egg wash. Place into an oven at 180 degrees for 20 minutes or until the pastry is golden brown and crisp on the put side. Keep this warm until ready to serve.

To prepare the vegetables, peel them all and place each vegetable type individually into a pot of boiling salted water as each will take a different cooking time. Don’t cook them all the way through and mushy, we want them to have a little bite or “al dente”. Cool them immediately in cold water. Once you are ready to serve up, heat a large base pan, add the honey and thyme, cook until the honey begins to brown then ad the vegetables turning all the while, now add the thyme and a little seasoning. Toss the vegetables in the honey until they have all heated through and are all golden brown.

The Gravy is the last to be prepared. Once the beef has cooked through remove it from the roasting tray and place on the carving board. Now place the roasting tray over the heat on a stove and add some water. Use a wooden spoon to get all the caramelising off the base of the tray to mix and dissolve in the water. This is all the flavours of the roast along with the sweetness of the vegetables which will give you the perfect gravy. Once the water is boiling and the pan “deglazed” pour the liquid into a pot. Use a spoon or a ladle to remove as much fat from the top as possible. Now add the beef stock and bring to the boil, allow this to reduce until almost gravy consistency and then reduce the heat to a soft simmer. Now whisk in the butter a little at a time, this will enrich the gravy, thicken it and give it a beautiful sheen.

To present the roast we place it onto a wooden carving board along with a few leaves to garnish and the loaf of stuffing ready to be carved at the table. Place each of the accompaniments into warm serving dishes into the centre of the table along with a huge jug of gravy. The Original Sunday Roast brought the family together and at Fire we want to get back to those traditions and we’ll even do the washing up!!

When it comes to exclusive restaurants in Dublin and the ultimate Sunday Lunch Dublin has to offer look no further than Fire Restaurant. For more information on recipes from Fire Restaurant Dublin click here.

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