How to cook the perfect roast beef

The Telegraph
Updated
Allow elbow room at the table, and always stand, never sit when carving a roast, advises Claridge's executive chef, Martyn Nail - John Carey
Allow elbow room at the table, and always stand, never sit when carving a roast, advises Claridge's executive chef, Martyn Nail - John Carey

Claridge's executive chef, Martyn Nail, reveals the secrets to serving up exquisite roast beef in his new cookbook.

"The skill of roasting large joints is part of Claridge’s daily repertoire, and is the subject of a masterclass that is always in high demand."

SERVES

6, with leftovers

INGREDIENTS

For the roast

  • 4kg rib of beef

  • 150ml vegetable oil

  • 3 onions, halved

For the beef jus

  • 120g beef trimmings

  • 1 tbsp oil, for cooking

  • 40g shallots, sliced

  • 1 thyme sprig

  • ½ bay leaf

  • 200ml good-quality veal jus (available online; at Claridge’s we make our own)

  • 1 tsp cornflour, mixed with a splash of water (optional)

For the horseradish cream

  • 80g horseradish root, peeled and finely grated

  • 160ml double cream

METHOD

Claridge's roast beef - Credit: John Carey
Credit: John Carey

  1. Remove the beef from the refrigerator and let it come to room temperature.

  2. Preheat the oven to 150C/gas mark 2.

  3. Season the beef generously with salt and pepper and seal in the oil in a hot frying pan on all sides, until browned. Place the onion halves in a roasting tin and sit the beef on top. Roast for an hour and 40 minutes, or until the core temperature reaches 38C on a digital meat probe (which should be inserted into the thickest part of meat), then remove from the oven and leave to rest for an hour in a warm place while the internal temperature slowly rises to 54C – medium-rare. If you prefer your meat medium-well, cook to 48C, then rest while the temperature rises up to 65C.

  4. While the beef is roasting, start the beef jus. In a sauté pan, colour the beef trimmings in the oil until well browned, then add the shallots and caramelise. Add the thyme and bay leaf, then the veal jus, and gently simmer for an hour.

  5. For the horseradish cream, stir the horseradish into the cream, then add salt to taste and mix well. Leave to stand for at least 15 minutes to thicken. Keep cool, or refrigerate if it’s a warm day.

  6. After removing the beef from the oven, increase the temperature to 220C/gas mark 7. Discard the onion and pour off most of the excess fat (dripping) from the roasting tin (you can use this for roast potatoes and Yorkshire puddings), reserving a little in the tin for flavour.

  7. Next, strain the beef-jus base directly into the tin, discarding the trimmings, shallots and herbs. Over a medium heat on the hob, use a spatula to scrape off the roasting sediment on the base of the tin, and reduce the jus for 4-5 minutes. If the sauce seems too thin, add the cornflour-and-water paste to thicken slightly.

  8. Carve the meat: it is best to use two knives, a long-bladed one for slicing and a short-bladed one for trimming and separating joints. Have a warm platter at the ready, and a pair of kitchen scissors. Allow elbow room at the table, and always stand, never sit. Carve uniform, attractive slices perpendicular to the grain of the meat, and serve with the beef jus and horseradish cream.

Claridge’s: The Cookbook, by Martyn Nail and Meredith Erickson  (Mitchell Beazley, £30), is available from Telegraph Bookshop for £24.99 with free p&p (0844-871 1514) 

RECIPE Claridge's cookbook | Beetroot and eel gratin