Rarely Good Beef

Thank you Heston: Conjurer of Cuisine; Alimentary Alchemist, Meat Magus!

Despite my international background, or perhaps because of it, I am a huge fan of the classically-British roast lunch.  Although, I do not conform to our restrictive French nick-name (les rosbif), being equally happy with most kinds of 2- or 4-legged beasts; be it succulent chicken with garlic and thyme; melt-in-the-mouth pork with salty crackling; or pink spring lamb with lovely fresh vegetables.

This weekend I had the best roast beef I've ever tasted in my life having followed a recipe from Heston Blumenthal's, 'At Home'.  And it was unexpectedly simple...

British Through and Through?

As an aside, my husband and I are debating the idea that the great British roast is somewhat of a misnomer.  Having moved from Edinburgh to Bristol a few years ago, we were surprised to discover that every self-respecting pub or restaurant here unilaterally sets aside their vibrant and interesting regular menus on a Sunday in favour of a not-so-humble selection of roast dishes.  This was not something we ever experienced in Edinburgh.

Is this passion for the Sunday roast perhaps an English thing (although this throws up all kinds of questions of national identity) or is that Brizzle is a particularly enthusiastic proponent of an under-stated British indulgence?

In any case, the devotion or city shows to the Sunday tradition is very often to its credit and our enjoyment.  Check out, for example, the Spotted Cow's menu, including Organic Chicken Breast Stuffed with Pork & Blue Cheese, or the Pump House's weekend offer, boasting Roast Leg of Mendip Lamb, Roast Onion Puree & Salsa Verde.

Rarely Perfect

I like my beef rare.  Unfortunately, so does the rest of my family.  A roast beef lunch is therefore an exercise in politeness, with each of us judging the fair quantity of juicy, rose-coloured meat we can fork onto our plates, all of us left slightly dissatisfied by its scarcity.

Heston's recipe has provided the much-needed solution.  And it is so easy.  It simply requires time.  Season and seal the meat and then roast for 5-6 hours at a low temperature.  The result is a rib of beef where every slice is a rare thing of beauty! Serve with the delicious bone marrow, shallot and mustard sauce Heston has included alongside the recipe.

Note: We were so eager to dive in to our lunch, that we did not have time to take a picture before devouring it.  This picture is from Heston's section on steaks within the same book.