Perfect Roast Beef Recipe | Great Hall Feast | My Harry Potter Kitchen (Recipe #31)
Welcome back to another recipe from My Harry Potter Kitchen! This is the YouTube series where I'm baking my way through the Harry Potter books, whipping up magical recipes for every item of food and drink we find. Last week we served up a magical Homemade Liquorice Wand Recipe!
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We're moving on to Chapter Seven of the Philosopher's Stone - 'The Sorting Hat' where we find
"He had never seen so many things he liked to eat on one table: roast beef"
Let The Great Hall Feast - begin! We're kicking things off with a mouthwateringly good roast beef joint with the perfect fiery sauce on the side!
This simple roast beef recipe is easy enough for beginners to master! The overnight dry rub helps seal in an incredible amount of flavour but we'll give your tastebuds an extra treat with a quick and easy horseradish sauce recipe to serve on the side!
Roast Beef Joint with Homemade Horseradish Sauce Ingredients:
For the roast beef
1 medium beef roasting joint
2 tbsp flavour
1 tsp of salt, pepper, oregano, basil, rosemary, thyme, cinnamon, paprika and chilli flakes
1 red onion
3 garlic gloves
For the Horseradish Sauce
125ml greek yoghurt
2 tbsp grated horseradish
salt and pepper
1 tsp red wine vinegar
1 tbsp chopped chives
To begin, prepare the dry rub by adding the flour and all the dried seasonings into a bowl. Stir through until well combined.
Take your beef joint and score the topside of the fat to help it render. (Why not try carving in some lightning bolts for a little extra magic?). Generously cover the beef with the dry rub packing it into each side. Place into a bowl, cover with clingfilm and then chill in the fridge overnight.
Remove the beef from the fridge and allow to come to room temperature for 30 minutes.
Peel and slice a red onion and crack your garlic cloves. Place into a roasting dish with some olive oil, salt and pepper and toss gently. Place the beef on top of the onion and then roast in the oven at 180c
A quick trick to roast the perfect beef is the 20, 25, 30 method. For rare, cook the beef for 20 minutes + 20 minutes for every 500g. For medium, 25 minutes + 25 per 500g, and for well done 30 minutes + 30 per 500g. Works just like magic every time!
For the horseradish sauce, add the yoghurt, horseradish, salt, pepper, lemon and red wine vinegar into a bowl. Finely chop the chives and add into the mixture reserving a pinch for the garnish. Whisk together until nice and smooth, transfer into a serving bowl and then garnish with the remaining chives.
Remove the beef from the oven once ready, cover with foil and allow to rest for 5-10 minutes. This will ensure the juices don't run out of the meet. Slice into thin rounds, and serve immediately!
The Great Hall Feast is underway but there's plenty more to come!
I hope you enjoyed the latest food recipe from the Philosopher's Stone! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!