What could be more English than a traditional roast Beef served with all the trimmings!
In addition to a mammoth joint of Beef that we've cooked to a perfect medium, we've also used our Weber Genesis BBQ to produce some outstanding roast potatoes, onions, parsnips and handmade Yorkshire Puddings too!
We've used a roast rack and drip trays in conjunction with an instant read thermometer probe to ensure the perfect core temperature for medium beef.
We do strongly recommend that for best results you use a rotisserie when cooking a large piece of meat like this; however, this recipe goes to show that with a Weber you can still achieve stunning results without one.
Mustard or Horseradish?
Traditional English Roast Beef
Beef Joint (topside)
Potatoes for roasting
To produce our stunning sunday roast we've used the following:
Weber Genesis S-330
Weber Genesis Rotisserie
Large Drip Trays
Weber Roast Rack
Instant read thermometer
You can cook a roast with any large Weber BBQ; a 57 charcoal Mastertouch or one of the three burner gas grills such as the Spirit, Genesis or Summit. To ensure your beef is perfectly cooked, invest in an instant read thermometer.
IN THE KITCHEN
Remove your beef from the fridge and rest at room tempreture for 30 minutes We've used a 2kg joint for 8 people but scale this to feed how many you need to.
Pat dry with a kitchen towel
Rub the surface of the meat with olive oil and then season generously with Salt & Pepper.
Peel and quarter your potatoes for roasting, use enough for one layer in the drip pan.
Fill a large drip pan and season with salt, pepper rosemary and thyme.
Smash a bulb of garlic and without peeling the cloves, remove from the stem and add to the tray.
Drizzle 4-5 generous heaped table spoons of goose fat and toss the spuds to coat.
In a second drip tray add your onions and parsnips - peeled and quartered also. Ensure the parnips pieces are evenly sized so they cook evenly.
Season as above with salt, pepper, herbs, fat and garlic, toss to evenly coat.
In the second drip tray (atop the veg), add a Weber roast rack.
Carefully lay down your beef joint across the rack.
In a large mixing bowl add 200g sifted flour and a pinch of fine table salt.
In a seperate bowl whisk 3 eggs and 300ml of milk until combined.
Add the beaten eggs a small amount at a time and slowly whisk until combined into a smooth batter.
Chill in fridge for a minimum of 30 minutes (no longer than 6 hours).
AT THE BBQ
Setup your weber for indirect cooking.
Position your tray with the beef joint in the middle of the BBQ. Use a Weber roast rack to elevate the joint and encourage even cooking.
Cook at 190 degrees celcius.
After 30 minutes, re-position the tray to the back of the BBQ and add the tray of potatoes.
Cook for a further 45 minutes.
20 minutes before your beef is cooked, prepare your Yorkshire puddings! On a seperate BBQ or in your kitchen oven, crank up the heat as high as it will go.
Add your muffin tray and a drop of oil in each recess and wait 5-10 minutes to the tray gets very hot.
Half fill each hole with batter and bring the tempreture down to an even 200 degrees celcius.
Cook for 25 minutes. Do not open the lid of your bbq until the end or the Yorkshire puddings will not rise.
Use a meat probe to test the core tempreture of the Beef.
warm red center; firmer
pink and firm
small amount of pink in the center
Well done (
gray-brown throughout; firm
Test spuds for doneness with a fork.
When cooked, remove the beef joint and wrap tightly in foil and then a tea towel (we've used our weber apron).
Leave the meat to rest for 10-12 minutes.
The roast potatoes can be moved to a warm place until you're ready to eat.
Using a hob or your BBQ side burner make a roux with 2 tablespoons of butter and 3 tablespoons of plain flour.
Whisk on a low heat until you have a smooth mix.
Drain the juices from the vegetable tray under your beef joint and add to the flour roux.