Roasted Jersey Beef with Honey-Glazed Root Vegetables

A celebration of Jersey's finest produce. Tender Jersey beef roasted alongside honey-glazed root vegetables for a delicious and comforting meal.

Prep Time

20 minutes

Total Time

1 hour 50 minutes

Calories

821 kcal

Difficulty

Medium

Equipment

3 items

Cost

£10.84/serving

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Weekend Cooking•Celebration

Dietary:

Gluten-Free

Mood:

Comfort Food•Light & Fresh

Ingredients

Servings

1kgJersey Beef roasting joint (Sirloin or Rib)(Ask your butcher for a roasting joint suitable for slow roasting.)

£35.00

500gJersey Royal potatoes(If unavailable, use another new potato variety.)

£3.50

300gCarrots(Peeled and chopped into batons.)

£0.30

300gParsnips(Peeled and chopped into batons.)

£0.75

200gSwede(Peeled and cubed.)

£0.25

2tbspJersey Honey(Local Jersey honey adds a unique flavour.)

£1.50

3tbspOlive oil(For roasting the vegetables and beef.)

£0.30

4Fresh thyme sprigs(Adds a subtle herbal note.)

£0.50

3Garlic cloves(Crushed.)

£0.15

To tasteSea salt

£0.10

To tasteBlack pepper(Freshly ground.)

£0.10

200mlBeef stock(For making gravy (optional).)

£0.50

1tbspJersey Butter(To finish the gravy, optional)

£0.40

Total Cost

£43.35

£10.84 per serving

Instructions

1.
Preheat oven to 160°C (140°C fan/Gas Mark 3).
2.
Rub the Jersey beef joint with 1 tablespoon of olive oil, season generously with salt and pepper, and place in a roasting pan.
3.
Roast the beef for approximately 20 minutes per 500g for medium-rare, adding 10 minutes for medium and 20 minutes for well-done. Use a meat thermometer for best results - aim for 55°C for rare, 60°C for medium-rare, 65°C for medium, and 70°C for well-done. Rest for at least 20 minutes before carving. Increase oven temperature to 200C for the last 15 mins to brown the beef.
4.
While the beef is roasting, prepare the vegetables. In a large mixing bowl, toss the Jersey Royal potatoes, carrots, parsnips, and swede with the remaining 2 tablespoons of olive oil, crushed garlic, thyme sprigs, salt, and pepper.
5.
In a separate small bowl, combine the Jersey honey with 1 tablespoon of water to create a glaze.
6.
About 45 minutes before the beef is due to be finished, add the vegetables to the roasting pan around the beef. Drizzle the honey glaze over the vegetables.
7.
Continue roasting, turning the vegetables occasionally, until they are tender and slightly caramelized.
8.
Once the beef is cooked to your liking, remove it from the oven and let it rest for at least 20 minutes before carving. Cover loosely with foil.
9.
While the beef is resting, remove the vegetables from the roasting pan and keep warm.
10.
To make gravy (optional): Place the roasting pan on the stovetop over medium heat. Deglaze the pan with the beef stock, scraping up any browned bits from the bottom of the pan. Simmer for a few minutes until the gravy thickens slightly. Whisk in a knob of Jersey butter for extra richness.
11.
Carve the Jersey beef and serve with the honey-glazed root vegetables and gravy (if using).

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My Notes

Nutrition Information

Nutrition per serving (545g)

821 kcal / 3436 kJ

Carbs

38g

15% of RDA

Fat

50g

71% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

16 g

18% of RDA

Sodium

141 mg

6% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For extra flavour, sear the beef in a hot pan before roasting.

Add other root vegetables like celeriac or beetroot to the mix.

Serve with a dollop of Jersey cream for added indulgence.

Use the leftover roasted beef for sandwiches or salads the next day.

If Jersey Royal potatoes are out of season, use another variety of new potato.

Cooking Equipment

Oven

Roasting pan

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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