Ideal as an alternative Father’s Day Sunday Roast that can be finished outside on the BBQ, to give a smoked finish. Serve with salads instead of conventional vegetables.
50912 Chuck Rib Roll
29404 Smoked Olive Oil (3 tbsp)
902742 Red Onions (diced)
711 Maris Piper Potatoes
31506 Smoked Paprika (3 tbsp)
78890 Multi Use Tomato Sauce
5754 Garlic (2 cloves)
31639 Red Wine (200ml)
28150 Beef Stock (500ml)
1387 Fresh Rosemary (chopped)
Salt and pepper
> Rub oil, paprika, salt and pepper over the meat on both sides.
> Heat two tablespoons of olive oil. Peel and chop the onions into quarters and add them to the pan. Cook while stirring the onions until they are slightly browned.
> Cook for another 2 minutes and then transfer the onions to a gastronome tray.
> Add the remaining oil to the pan and brown the rib roast.
> Peel and chop the potatoes in quarters and arrange them around the joint.
> Peel and finely chop the garlic and add it to the meat, along with the tomatoes and herbs.
> Add the red wine to the pan and bring it to the boil. Stir it around the pan to scrape off the remaining brown bits.
> Pour the beef broth into the pan and bring the whole mixture to a simmer.
> Cook on 180c for about 3 hours (after 45 mins, remove the potatoes so that they have absorbed some of the juices and then roast when whole joint is ready at the end).
50912 Chuck Rib Roll is on promotion throughout June 2019 at £5.99/kg
Average weight 4.5kg – 6.5kg
Order with Telesales on 01269 846080