So, apparently, there was a huge, major storm last night; trees got smashed down, windows were broken, restless young girls got knocked out and then transported to Oz, the train lines died completely (oh, wait. No, that’s just normal). I don’t know what to tell you, I’m an extremely light sleeper and, it seems, I snoozed right through this storm. The penny dropped that the winds might not have been normal when I went outside and saw the neighbours huge trampoline wedged into a tree and lying on top of the wall on the property boundary. I don’t know what to tell you, but our big storms seem embarrassingly inadequate compared to the mayhem that they can wreak in other parts of the world. So inadequate that I sleep through them.
I know I have been absent from the blog for a bit – I have been busy, busy (I will give you an update in a close-future post), Busy busy with work and suddenly been flustered by the pressure to get just the most perfectly perfect and delightful wedding dress. Seriously. I am not very ‘dressy’, the whole thing is about a million miles forlornly deep into the land of personal inexperience. I have had to give myself a crash course in silhouettes and looked through so many websites that every dress now looks exactly the same and I am blinded by all the whiteness. I can’t wear white. I only wear white to work. Plus I spill things a lot.
Now, I made this beefy beefiness a while ago, but I have meant to write about it for a while. My original recipe concept was a lot more Tuscan – there were beans, less tomatoes, more green, slight spice, some more olive oil – but during preparation it took a turn into something more traditional, though I cannot claim authentic. Sundried tomatoes and olives for an umami hit and a sauce made from tomatoes that have roasted under the meat with a glorious zip of rosemary and lemon. I served mine with caramelised fennel, broccoli and roasted small potatoes in lemon oil.
- Appropriate joint of beef (here I have the salmon cut of the silverside)
- A decent handful sundried tomatoes
- 3 black olives
- 2 garlic cloves
- zest of 1 lemon
- juice of 1 lemon
- 2 sprigs rosemary
- 300g blanched and peeled plum tomatoes
- 1 onion
- Create a rub for the beef by crushing together the sundried tomatoes, 1 clove of garlic, the lemon juice and the olives with a decent grind of pepper (the olives and tomatoes provide a lot of salt. Rub it all over the beef.
- Preheat the oven to 220C.
- In the bottom of a roasting tin place the plum tomatoes and wedges of the lemon along with the other garlic clove and a sprig of rosemary. Place a rack on top and the beef on top of that.
- Cook in the hot oven on the top shelf for 20 minutes, then turn the heat down to 180C. Cook for a further 20 minutes per 500g for a rare beef.
- When it is done, wrap the beef in greaseproof paper and leave to rest for 20 minutes.
- Meanwhile push the tomatoes and juices at the base through a sieve into a pan and reduce by half to make a sauce.
- Carve the beef and reserve the rub. Serve with a sprig of rosemary, the lemon zest and capers with the sauce on the side.