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Roast Beef with 'Hurt' Gravy

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Published on Aug 4, 2008

Traditional Sunday roast, the way I was taught to do it in my family :) Our gravy is famous. . . or maybe notorious!

To cook (basically)

Peel several spuds, cut into roast potato sized pieces (see video) you can par-boil them for a few mins, depending on when you remember that you left them boiling. . .
Prepare the meat (watch the video!) put in oven at high temp (I kinda tried about gas mark 7, don't ask me what that is in electric!) for about 15 mins, then turn down to, I dunno, 5? Cook for about 15 mins per 500g of meat, 20 mins if you want it well done, and I think you add an extra 15/20 mins on top of that. I'm not an expert!
When you've done that, prepare carrots and cabbage as shown, the carrots are best cooked for about an hour, so time everything according to when the meat is going to be ready. Cabbage takes only about 10 mins to boil.
The gravey takes as long as it takes, at least 20 mins, probably best cooked for half an hour.
The real skill in a roast dinner is timing everything right-but it's a knack-depends on many factors. I gave you all my secret family recipe for gravy, what more do you want!? Lol!
Writing this description is feeling like a real chore-tell you what, if anything in the video isn't clear, and you have any questions, just ask! 

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