3-4 kg rump roast Angus beef
2 Tbsp olive oil
1 bulb garlic
2 sprigs rosemary, cut into 2-3 cm lengths
2 sticks celery
1-2 Tbsp honey
6 large roasting potatoes
2 Tbsp vegetable oil
1-2 large swedes (approx. 500gm)
2-3 large parsnips
500 ml milk
500 g Brussels sprouts
500 g yams
1 small pumpkin
3 large kumara
25 g butter, softened
25 g flour
125 ml red wine
250 ml beef stock
300 ml pouring cream
2 Tbsp finely grated fresh horseradish
1 Tbsp Dijon mustard
1 Tbsp truffle oil
Preheat the oven to 190*C.
Season the meat with salt and pepper. Drizzle over a little olive oil. Sear the meat on all sides in a hot pan. Make about a dozen small incisions in the meat, then stuff these with cloves of garlic and rosemary.
Sit the meat on top of roughly chopped carrot, leek, celery and onion.
Put into the oven at 190*C until the inside of the meat reaches 61*C using a meat thermometer.
(Alternatively, if you don’t have a meat thermometer, put into the oven at 180*C for about 45 minutes then turn the oven down to 140*C for a further hour, to achieve a medium-rare roast beef).
While the meat is cooking, prepare your vegetables.
Once cooked, remove the meat from the oven tray, drizzle with a little honey and let rest for about 20 minutes before removing the garlic and rosemary. Carve the meat.
Peel and cut the potatoes lengthwise into large halves. Wash in cold water and drain. Put into a pot of cold, salted water and bring to the boil. Boil the potatoes for about 10 minutes or until they are just underdone. Drain into a colander and shake about a bit to fluff up the edges of the potatoes. Let the potatoes dry out for about five minutes. About 45 minutes before you are ready to serve, heat the vegetable oil in a large roasting dish in the oven, then add the potatoes and return the tray to the oven.
Peel and shape the kumara and pumpkin into barrel shapes – this is called “turning” the vegetables. You should get 3-4 out of each large kumara. Top and tail the yams. Coat the vegetables in a herb slurry made up of blitzed garlic, rosemary, thyme and olive oil. Put these into a roasting tray and put into the oven at the same time as the potatoes.
Peel and roughly chop the parsnips. Put these into a saucepan and cover with milk. Bring to the boil, reduce heat and cook until tender. Repeat this process with the swede, only cook them in water instead of milk. Drain, reserving the milk and pass the parsnip and swede through a sieve. Just before serving, bring the milk back up to the boil, add the swede and parsnip, season and stir.
Cut the stalks off the Brussels sprouts and peel all the leaves away individually. Wash the leaves and drain. Blanche the leaves for about 5 seconds and refresh in an ice bath. Heat a little olive oil in a frying pan, toss the leaves in and sauté until just heated, remove from the pan and drizzle with truffle oil.
Mix the flour and butter into a paste. Remove the vegetables from the roasting tray and put tray over heat. Add the flour paste, red wine and stock to the roasting juices and whisk while heating. Once thickened, strain the jus through a sieve.
The Horseradish Cream
Whip the cream until soft peaks form, add the Dijon mustard and the very finely grated fresh horseradish. Season with salt and pepper. Fold together.
Place a generous spoonful of the swede/parsnip puree on the plate, arrange slices of beef, roasted vegetables and Brussels sprouts on top of this. Place a spoonful of horseradish cream to the side and ladle over the red wine jus. Finely grate a little more horseradish over the meal.