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

prep time
10 mins

cook time
1 hour 20 minutes

serves
6 people

To Cook Rare: 20 minutes per 450g plus 20 minutes

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes

Ingredients

  • 1.25kg lean topside or boneless rib of beef
  • 3 red onions, peeled
  • 600ml beer or stout

  • For the Batter:

  • 150g plain flour
  • 3 eggs
  • 300ml milk

  • For the Vegetables:

  • 100g carrots, peeled and cut into chunks
  • 1 celery stick, cut into chunks
  • 1 leek, cut into chunks
  • 2 parsnips, peeled and cut into wedges
  • 2 tablespoons oil
  • 300ml good hot beef stock
  • 1-2 tablespoons gravy granules

Method

  1. Preheat the oven to 180-190°C, 160-190°C Fan, Gas Mark 4-5.

  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 or stout and cook in a preheated oven for the preferred, calculated cooking time.

  3. Halfway through top the liquid up with the remaining beer or stout 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 220°C, 200°C Fan, Gas Mark 7. 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 or stout 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.