Camden New Journal - Reciepe for Roast Irish West Cork Beef with Best Ever Roast Potatoes By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 29 July 2008

Clare Latimer's recipe for
Roast Irish West Cork Beef with Best Ever Roast Potatoes

Roast Irish West Cork Beef with Best Ever Roast Potatoes
Wonderful roast of Topside of beef, cooked rare and served with the best ever crusty potatoes roasted in goose fat which makes all the difference in the world for roasties with a crackly, crunchy outside, fluffy inside perfection and blissful flavour, and the Irish know how to cook their potatoes!

Serves 6
Ingredients
1.4kg of Irish Topside of West Cork beef.
1.1kg of floury potatoes (King Edward are best).
Four tablespoons of goose fat, or lard.
Salt and freshly ground black pepper.
Two tablespoons of sunflower oil.
Watercress for decoration.

Method
Weigh the joint (or remember what the butcher said) and calculate the cooking time at 15 minutes per pound plus 15 minutes extra for rare. Prepare the potatoes. Peel and cut into even sized chunks. Parboil in lightly salted boiling water. Drain. Place a lid on the pan and shake the potatoes around to rough up the surfaces. Heat goose fat in a roasting tin and transfer potatoes to it. Season. Roast at Gas 6 400F 200C for around 30 minutes, turning over now and again until crisp and golden.
Remove from tin and keep warm.
Heat oil in a pan and brown beef on all sides. Transfer to a roasting tin and season with freshly ground black pepper. Place in a pre-heated oven Gas 6 400F 200C for 20 minutes. Reduce heat to Gas 4 350F 180C for remaining time. Cooking times will depend on the thickness of the joint as well.
To test if the meat is done, rare beef should give, when squeezed or prodded with a finger. Medium is more springy. Cook for longer for well done.
Remove from oven when cooked to choice, and leave to relax for at least 15 minutes. Season again with salt and freshly ground black pepper.
Serve on a platter in slices with best ever roast potatoes around. Decorate with a flourish of watercress.

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