Christmas rib of Welsh Beef with whiskey flambé
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Friday 5th June 2015
- Rib of Welsh beef on the bone
- 3 cloves garlic, cut in half
- 45ml (3tbsp) Whiskey
- Olive oil
- 5ml (1tsp) brown sugar
- Whiskey to flambé
- Preheat oven to Gas 4-5, 180ºC, 350ºF.
- Rare – 20 minutes per 450g/½kg (1lb) plus 20 minutes Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes Weigh the joint and calculate the cooking time using the guide above.
- Using a sharp knife, make incisions into the outer fat areas, and into these holes push the garlic. Place the joint in a foil lined roasting pan. Pour over the whiskey, a little olive oil and season.
- Place in a preheated oven and cook for the calculated cooking time, basting the joint occasionally.
- When the meat is cooked, remove from the oven and allow to rest – this relaxes the meat and ensures maximum flavour.
- Reserve the delicious juices to make a gravy. Adding a little extra whiskey and reducing the juices will give you a wonderfully rich sauce.
- When you’re ready and everything is on the table lightly sprinkle the fat of the joint with the sugar. Take a large metal serving spoon or ladle and half fill with whiskey. Warm the whiskey in a small pan.
- Pour the whiskey over the beef and ignite. Please take great care. Make sure you have no flammable decorations around, and keep an eye on the little ones!
- Wait for the flames to die down before you start carving. Serve with your favourite festive fare and some crispy Yorkshire puds!
- Leftovers? If there’s any cold beef left over the next day, it will make fantastic, luxury club sandwiches – layer with cranberry sauce, watercress, cucumber and avocado slices. Doesn’t that sound better than a turkey sandwich?