with Pigs in Blankets and Red Wine Jus
This year, we’ve made it easy to choose the festive dishes you want, at a time to suit you. This Festive Roasted Beef Joint is a new tradition for your table centrepiece, complete with pigs in blankets and rich red wine jus. Pair with sides to fill the table and select a starter and dessert to finish off your festive feast this Christmas! If you'd like to split prep between Christmas Eve and Christmas Day, we'd advise the following timings - The Night Before: Approx 30 mins • The Morning of: Approx 35 - 40 mins.
Allergens
Utensils
Tags
Pigs with their Blankets
10 unit(s)
Red Wine Jus Paste
30 grams
British Beef Roasting Joint
400 grams
Dijon Mustard
10 grams
Water for the Jus
300 milliliter(s)
TO DO ON CHRISTMAS EVE:
Lay a rasher of bacon on a chopping board. Place a cocktail sausage on top and roll it up. Repeat with the other sausages and rashers. IMPORTANT: Wash your hands and equipment after handling raw meat. If you're doing this step on Christmas eve, pop on a plate, cover with cling film and pop in the fridge until ready to cook the next day.
TO DO ON CHRISTMAS DAY:
Preheat your oven to 220°C/200°C fan/gas mark 9.
Pop the pigs in blankets onto a baking tray and bake on the top shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.
TIP: Pop the pigs in blankets in with the beef for the last 20-25 mins of its cook time to save space in the oven.
TO DO ON CHRISTMAS EVE:
Pour the water for the jus (see pantry for amount) into a medium saucepan, bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins. TIP: Add a splash of water if it gets a little too thick for your liking or simmer for longer if you prefer a thicker sauce. Put in a bowl, allow to cool, then cover and refrigerate until tomorrow.
TO DO ON CHRISTMAS DAY:
When everything else is nearly ready, pour the jus into a pan and bring to the boil. Keep warm on a low heat and add a splash of water if you feel it needs it. Serve your red wine jus in a jug.
TO DO ON CHRISTMAS DAY:
Preheat your oven to 220°C/200°C fan/gas mark 9.
Remove the beef joint from your fridge to allow it come up to room temperature.
Transfer the beef to a lightly oiled deep-sided baking tray. Squeeze over the Dijon mustard and massage evenly over the beef. IMPORTANT: Wash your hands and equipment after handling raw meat.
Roast on the middle shelf of your oven for 20-25/30-35 mins (400g/600g) for medium. Add an extra 5 mins if you like your beef more well done. TIP: Pop the pigs in blankets in with the beef for the last 20-25 mins of its' cook time to save space in the oven.
Rest, wrapped loosely in foil, for at least 10 mins before slicing. IMPORTANT: The beef is safe to eat when browned on the outside. TIP: Don't worry if it rests for longer than 10 mins!
3930
kJ
Energy (kJ)
939
kcal
Energy (kcal)
68.7
g
Fat
28.3
g
of which saturates
13.9
g
Carbohydrate
2.2
g
of which sugars
1.7
g
Dietary Fibre
63.5
g
Protein
4.21
g
Salt
with Pigs in Blankets and Homemade Gravy
with Pigs in Blankets and Homemade Gravy
