| Let me you how to make classic roast beef and give | | | | |
| you two delicious recipes to use up any leftover meat. | | | | 1. Fry a chopped onion in a little oil until soft. Cut 200g |
| Perfect roast beef | | | | leftover beef into bite-sized pieces and put in a large |
| | | | pan. Add 200g ready-to-eat dried apricots, cut in half. |
| 1. Get the beef out of the fridge half an hour before | | | | 2. Pour in a 400g can Chopped Tomatoes with Herbs |
| you cook it to bring it back to room temperature and | | | | plus 1 sachet Moroccan Reason to Season, 400g can |
| calculate the cooking time based on 20 minutes per | | | | chickpeas (drained and rinsed), 100g whole almonds, |
| 450g, plus another 20 minutes for rare; 25 minutes per | | | | 1tbsp each balsamic vinegar and clear honey, the |
| 450g, plus another 25 minutes for medium; 30 minutes | | | | cooked onions and 200g carrots, diced. Stir until |
| per 450g, plus another 30 minutes for well done. | | | | combined. |
| 2. Preheat the oven to 220C/200C Fan/Gas 7. Mix 1 | | | | 3. Pour over 200ml beef stock, heat until simmering, |
| level tbsp plain flour with 1 level tbsp mustard powder | | | | then cover and simmer, for 15-20 minutes. Garnish with |
| and season with salt and pepper. Put on a large plate | | | | coriander leaves, to serve. Beef ragu |
| and roll the joint in it to coat all the surfaces, pressing it | | | | |
| in with your fingers. | | | | 1. Soften 1 finely chopped onion and 1 crushed garlic |
| 3. Heat 1tbsp oil in a roasting tin for 5 minutes, then put | | | | clove in a little olive oil over a gentle heat. Add 1 glass |
| the joint in the tin, with the thickest part of the fat | | | | red wine and let it bubble for a minute. Add 1 bay leaf, |
| uppermost. Roast for 20 minutes. | | | | a 400g can chopped tomatoes, 1tbsp tomato purée |
| 4. Baste the meat. Reduce the oven temperature to | | | | and leave to simmer for 20 minutes. |
| 180C/160C Fan/Gas 4. Cook for the remaining of the | | | | 2. Trim 200g leftover cooked beef of fat and gristle, |
| calculated time, basting every 20 minutes. | | | | then chop it finely with a knife or in a processor, and |
| 5. When cooked remove from the oven, put the joint | | | | heat in the sauce for five minutes. You could also try |
| on a plate, cover with double thickness foil and leave in | | | | browning leftover chopped bacon rashers with the |
| a warm place to rest for 20 minutes before carving. | | | | onion, then adding chunks of courgette. |
| Moroccan beef | | | | |