A step-by-step photo guide to preparing the perfect roast with potatoes, veg and gravy from the head chef at Nineteen, The Address Montgomerie Dubai.
David Attwater's recipe for the perfect roast dinner
Roast dinner (Serves 4)
For the beef
1kg beef sirloin
2 carrots, peeled and chopped
2 sticks celery, chopped
1 onion, peeled and chopped
600ml beef stock
3 tblspns beef fat or vegetable oil
2 bay leaves
For the potatoes
1kg waxy potatoes (eg Desiree)
100g beef or duck fat
Few sprigs thyme
2 garlic cloves
Salt and black pepper
- Twenty-four hours before you want to serve the roast, peel and cut the potatoes into large, evenly sized pieces. Bring a large pan of salted water to a rapid boil, add the potatoes and cook for 12-15 minutes until they are starting to break up around the edges.
- Drain, season with salt and black pepper and place on a tray in a single layer. Store in the fridge overnight, which gives the starch a chance to set, resulting in a crispier potato.
- Next day, preheat the oven to 130°C. Season the sirloin all over with salt and black pepper. Spread the chopped vegetables over the base of a baking tray. Place the sirloin on top, transfer to the oven and cook for 20 minutes for medium/medium rare. If you have a meat thermometer then the core temperature should read 50°C. Cooking the beef at a low temperature helps to keep it tender. If you prefer your beef well done, then continue to cook for a further 10-15 minutes.
- Heat 3 tablespoons of beef fat or vegetable oil in a frying pan. When the oil is smoking hot, add the sirloin and sear for 3-4 minutes, until browned on all sides. Remove from the pan and leave to rest in a warm place for 10-15 minutes while you finish the potatoes and gravy.
- Pour the beef or duck fat into a large frying pan. When hot, add the potatoes, thyme and garlic. Cook for 10-15 minutes, turning the potatoes frequently, until they are golden and crispy on all sides.
- Place a separate frying pan over a medium heat, add the cooked vegetables, bay leaves and any meat juices. Stir well and add the beef stock. Bring to the boil, then cook for 3-4 minutes until slightly reduced. Strain through a sieve, pressing down on the vegetables to extract as much flavour as possible.
- Slice the beef thinly and arrange on serving plates with the potatoes, vegetables, and Yorkshire puddings. Pour the gravy over and serve.
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