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Roast Beef in Beer with Vegetable Toad-in-the-Hole

Roast Beef in Beer with Vegetable Toad-in-the-Hole

This recipe is a mix of two cooking methods - traditional roasting and pot-roasting. The beef tastes wonderful and benefits from cooking in beer - it smells fantastic too! 

Serves: 
6
Time to prepare: 
10 minutes
Cooking time: 
Rare: 20 minutes per 450g/1lb plus 20 minutesMedium: 25 minutes per 450g/1lb plus 25 minutesWell: 30 minutes per 450g/1lb plus 30 minutes
Suitable for Halal cookery: 

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Beef
Ingredients: 
  • 1.25kg/2½lb lean boned and rolled beef rib joint
  • 3 red onions, peeled
  • 600ml/1pint beer
  • *For the Batter:
  • 150g/5oz plain flour
  • 3 eggs
  • 300ml/½pint milk
  • *For the Vegetables:
  • 100g/4oz carrots, peeled and cut into chunks
  • 1 celery stick, cut into chunks
  • 1 leek, cut into chunks
  • 2 parsnips, peeled and cut into wedges
  • 30ml/2tbsp oil
  • 300ml/½pint good hot beef stock
  • 15-30ml/1-2tbsp gravy granules
Method: 
  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. Calculate the cooking time for the beef joint. Line a roasting tin with foil and place 2 red onions, sliced, onto the foil placing the beef joint on top. Pour over the half the beer and cook in a preheated oven for the preferred, calculated cooking time.

  3. Halfway through top the liquid up with the remaining beer and loosely wrap the beef.

  4. Meanwhile make the batter for the vegetable toad-in-the-hole; in a bowl mix together the flour and eggs, then add the milk and whisk until smooth. Into a medium sized roasting tin place the carrots, celery, leek, parsnips and the remaining onion. Pour over the oil and place into the oven alongside the beef for the last 15-20 minutes of cooking time.
  5. Once the beef is cooked remove from the oven and increase the oven temperature to Gas mark 7, 220°C, 425°F. Pour the batter over the vegetables and cook for 15-20 minutes until golden and well risen.
  6. While the vegetable toad-in-the-hole is cooking let the beef rest wrapped in foil and transfer the onions and any beer and juices to a pan. Add the stock and bring to the boil. Stir in the gravy granules and heat until thickened. Sweeten to taste if desired with a little sugar or a spoonful of redcurrant jelly.
  7. Serve the beef sliced with the vegetable toad-in-the-hole and gravy.