Hozza’s Spreadsheet Roast Beef

Hozza's Spreadsheet Roast Beef 4

Hozza’s Spreadsheet Roast Beef

Gluten Free – Diary Free

My husband Howard or Hozza for short, loves a roast dinner and he also likes a spreadsheet or two. Last year we were cooking a roast dinner together, I think we were cooking beef, it was one of the first times my husband had cooked beef.

We normally have chicken but I think we fancied a change so I bought beef from our local butchers. Howard wanted to remind himself of what he would need to do. Therefore designed himself a small spreadsheet. I thought this was a fantastic idea and so I decided to make my own spreadsheet for all of you to use.

It’s a very simple way to remember what to do when cooking a roast. By writing it down in this format I don’t find myself standing in the kitchen scratching my forehead. Below is the equipment needed, the list of ingredients and the spreadsheet. Well worth a try.

Serves 6

Equipment needed

Hozza's Spreadsheet Roast Beef 3

Hozza’s Spreadsheet Roast Beef

  • Roasting trays x 3
  • Potato peeler x 1
  • Sharp knife x 1
  • Colander x 1
  • Large saucepan x 2
  • Small sauce x 1
  • Sieve x 1
  • Jug x 1
  • Tablespoon x 1
  • Serving spoon x 1

Ingredients for the Yorkshire pudding batter

  • Chickpea flour x 200g
  • Oat milk x 200mls
  • Eggs x 2 medium
  • Tamari sauce x 1 tbsp
  • Salt and pepper to taste

Ingredients for the roast dinner

  • Topside of Beef x 1.5kg
  • Onion x 1
  • Carrots x 6
  • Parsnips x 3 large
  • Broccoli x 2 large heads
  • Bone Broth x 300 mls
  • Chickpea flour x 1 tbsp
  • Olive oil
  • Honey x 2 tbsps or more
  • Salt and pepper
The Day Before Make Yorkshire pudding batter and put in the fridge overnight.
30 minutes before you begin cooking Preheat the oven and put all the trays into the oven too.
During this time prepare the beef Cover the beef in olive oil, salt and pepper.
Peel the carrots and parsnips and set aside
Plus peel and quarter an onion.
After 30 minutes of the oven preheating Put the onion and then the beef on top into one of the baking trays and the place in the oven.
30 minutes later Remove the other two baking trays and put the carrots and parsnips in them.
During this time Peel and chop the potatoes into quarters and then fill the large saucepan with water and bring to the boil. Add the potatoes to the boiling water.
Boil the potatoes for 5 – 10 minutes. Once they are boiled tip them into a colander and rough the outside of the potatoes on the colander and set aside.
After an hour Remove the beef and put on the board. Leave it to rest for 20 minutes. Then cover in tin foil and until it’s time to carve.
Add oil into the base of the Yorkshire pudding tin and put into the bottom of the oven.
Remove the parsnips and carrots and add the honey and place back into the oven.
Any excess juices from the meat and the onion add to a small saucepan along with the bone broth. Set aside.
Now add the potatoes into the beef fat and add a little extra olive oil.
Place the tray back into the oven and cook for 30 minutes or until the potatoes are golden brown.
Put another large saucepan on the hob, fill with water and bring to the boil. Cut the broccoli up and put into the boiling water. Cook for 10 – 15 minutes. To check it’s cooked, put a fork in and if the broccoli falls off it’s done. When cooked, remove from the heat and pour into a colander. Put back into the saucepan with the lid on to keep warm.
Once the broccoli is cooking heat the gravy. Put the sieve onto the jug and pour to remove the onion. Pour the gravy back into the pan and add in the chickpea flour and stir. It should after a few minutes start to thicken.
Finally Remove the potatoes, parsnips and carrots. Then add the Yorkshire pudding batter to the trays and leave them for about 15 – 20 mins.
Take the tin foil off. Carve the meat and plate the rest of the food. Once the Yorkie’s are cooked add them and pour over the gravy.
Serve and enjoy.
Hozza's Spreadsheet Roast Beef 6

Hozza’s Spreadsheet Roast Beef

Hozza’s Spreadsheet Roast Beef is always beautifully cooked, the meat is medium and the roast veg are crispy yet soft in the middle and the Yorkie’s (Yorkshire puddings) always soak up the gravy. If we have any leftover meat it is always frozen and used in another meal. My Dad taught both Howard and I all we know about roast dinners so it’s a joy to make them together. However you decide to eat this dinner, as always, enjoy!

Do you have roast dinners in your country and if so, what’s your favourite roast? Let me know in the comments below and please don’t forget to like, comment or follow this blog for loads more delicious recipes.