Great British Roast Beef – with Knorr Gravy Pots:
Knorr Gravy Pots have been awarded Product of the Year in the Gravy and Stock category. Product of the Year is the world’s largest consumer-voted award for product innovation; products that save time and really make a hit with the consumers – so a great achievement for Knorr! Definitely time to celebrate, they did so by asking some food bloggers to help. I was asked if I would like to try the award winning Gravy Pots with a Sunday Roast.
So on Sunday morning a delivery man dropped off a hamper packed full of food for a good family roast. Just add people. A quick ring round and we were sorted. Four for Sunday dinner! The hamper included three packs of the Knorr award winning Gravy Pot cartons, each one holding four individual pots; Beef Gravy, Onion Gravy and Chicken Gravy. Obviously with the beef that was in the hamper I would be using the Beef Gravy Pot, but the others would get saved for other meals.
So, unloading the hamper, I set to work to prepare the meal for us all.
The piece of meat, a superb beef roast, weighed in at 1.5kg, so a simple calculation gave us 80 minutes cooking time. Then, you need to add another 20 minutes for out of the oven resting time. This is really important as it allows the cooked beef to ‘rest’ and retain its soft moist texture. And Beef is easy to cook. Just put it in the oven for 20 minutes at 230c and then turn the heat down to 200c for the remainder of the cooking time. There is no need to wrap it in foil, but I prefer to put it on a wire-lift roasting tray so that it is not sitting in any fat or juices that may come off it.
Prepare the veg, slicing the carrots and parsnips. Briefly boil the potatoes before cutting them into quarters to make perfect oven roasties. Put them all on a tray and simply bung in the oven. If any fat has come from the beef, use this to rub over the veg to give them a tasty glaze.
If choosing a nice wine to go with the meal, it is important for the chef (me) to sample it in the kitchen first. I chose a Chateau Fonbadet Pauillac 2000 for its deep red and ripe dark fruit textures, which will complement the beef perfectly.
Yorkshire Puddings are a basic must-have with a good beef roast, and mine always come out well because I follow one simple rule; always heat the baking tray you use for the yorkies with some oil in the oven until it is fully at the oven temperature. Then simply pour in your mix, put back into the oven and wait until they rise. Resist the urge to open the door and check them. 15 minutes later and they are done to perfection.
When the beef is taken out of the oven, and starts to rest, you know you have 20 minutes to finalise things. This is when I started the Knorr Gravy. Grabbing a readily available small child, the process of measuring water and mixing in stock is made easy. Childs play.
The Knorr Gravy Pot is a small sealed pod, like a hotel jam, and removing the foil lid allows the jelly like gravy mix to drop out complete into the warm water leaving no mess or waste. As you stir the mix into the water on a gentle heat it melts completely and then slowly thickens up. Five minutes later you have the perfect texture, a seriously beefy aroma, and a mix that’s ready to pour into the gravy jug, again kindly supplied by Knorr.
(If you add too much water by mistake simply keep stirring the mix on a low heat until you get the texture you want. Simple)
With a really good roast, like this one, you need to add a good gravy, and Knorr has definitely delivered here. It is no wonder they have won the prize for Product of the Year in the Gravy and Stock category.
So the food is ready, looks good on the plate, now just add friends. Pour the gravy and enjoy.
Ps: When it tastes so good, not even a drip goes to waste!