British chef Jamie Oliver regularly shares cooking tips and tricks with his fans, including how to make a delicious Sunday roast dinner. There are many components to the classic meal, but central to it is the meat. This can be anything, but many Britons opt for beef.
Method
Remove the beef from the fridge 30 minutes before you want to cook it to let it come up to room temperature.
Preheat the oven to 240°C/475°F/gas number nine.
Wash and roughly chop the vegetables – there’s no need to peel them.
Break the garlic bulb into cloves, leaving them unpeeled.
Pile all the veg, garlic, and herbs into the middle of a large roasting tray and drizzle with oil.
As for the gravy, Jamie has shared a rich red wine version that goes perfectly with beef.
He recommended using the juices left over from the beef and the vegetables, which will be at the bottom of the oven tray.
Put the tray on a medium hob and sprinkle in a heaped tablespoon of plain flour and mash it with a potato masher.
Stir in a tablespoon of blackberry or blackcurrant jam, then pour over 125ml of red wine and let it bubble away for a minute or two, before pouring in the stock.
Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally.
When the gravy is the consistency of your liking, pour it through a sieve into a pan, pushing all the goodness through with the back of a spoon.
Keep warm over a low heat until ready to serve, skimming away any excess fat that comes to the surface, then pour into a gravy boat.