Celebrate St. George’s Day with a traditional English roast – visit The Oaks Restaurant and order our Head Chef’s mouth-watering signature dish: slow cooked belly pork with celeriac mash, braised red cabbage, crispy crackling & cider jus. It’s a deliciously tender roast that’s perfect for a lazy Sunday afternoon.
This year marks Chef Radek’s three-year anniversary as our Head Chef – his flair for creating memorable dishes, his enthusiasm for sourcing local fresh ingredients and his culinary skill helped him to quickly work his way up from Sous Chef. Plus, because he loves talking to diners and gaining feedback, it gives The Oaks Restaurant an extra touch of character and an inviting ambience that you won’t find elsewhere.
Here are our Head Chef’s tips for making a perfect beef roast:
Look for marbling and fat
The term ‘marbling’ is used to describe the streaks of fat in lean meat, which, when rendered down in a hot oven, add flavour, moistness and juiciness to a roast. Choose a beef joint that has a thick layer of fat across the top to ensure that it doesn’t dry out during cooking.
Double check the basics
Always preheat your oven, set your rack in the centre and use a trivet so that the hot air can circulate around the meat and encourage an even roast.
Use a thermometer
It can be tricky to tell if your roast is rare, medium or well done just by looking at it. Use a roast calculator to figure out cooking times or use a meat thermometer to check the temperature in the thickest part of the joint: 60°C for rare, 70°C for medium and 80°C for well done.
Give the roast a break
Allow the roast to rest after cooking to allow the juices to run back into the meat and the fibres to relax. Wrap the joint loosely in foil and leave it on the countertop for at least 20 minutes before carving. Skim the fat off the resting juices to make a flavourful gravy. You can use this time to cook Yorkshire puddings, finish off roast potatoes and bake veggies.
Happy St George’s Day!