Roast Beef in Beer with Vegetable Toad-in-the-Hole
1 hour 20 minutes
To Cook Rare: 20 minutes per 450g/1lb plus 20 minutes
To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes
To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes
- 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
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
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.
Halfway through top the liquid up with the remaining beer and loosely wrap the beef.
- 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.
- 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.
- 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.
- Serve the beef sliced with the vegetable toad-in-the-hole and gravy.