Cook up the roast that’s Inn demand

 

If your silly season is anything like ours, it’s a never-ending whirl of cheesy Christmas music, well-lubricated Christmas parties and very, very full stomachs. Bringing loved ones together. Endless eating and drinking.

 

It’s what Christmas-time is all about, in our food-and-booze-obsessed opinion, and there’s no time for regret over tipsy karaoke performances when you have a Christmas Day meal to prepare. We think that there are few tastier feeds, or feasts more fit for occasion, than a succulent, hearty roast.

 

Our FAMOUS Paddo roast is absolutely perfect for Christmas Day – a juicy sirloin of Riverine roasted beef, brimming with trimming and dripping with taste. It’s accompanied by roast potatoes, Yorkshire pudding, a red wine jus and warmly caramelised honey-mustard root vegetables, and frankly, our mouths water just thinking about it.

 

Now, we know it’s hard to go past your mum’s roast, but take some inspiration from our chefs and give this one a go this Christmas – we’re willing to bet she’s going to have a worthy competitor on her hands…

 

Merry Christmas!

 

 

OUR FAMOUS PADDO ROAST RECIPE

 

1. Trim off the whole Riverine sirloin, cut into ½ pieces and vacuum pack.

 

2. Cook at 55c overnight. (10 - 12hr depending on the size).

 

3. Once its cooked, remove it out from the bag, season nicely and sear the sirloin on a pan all around.

 

4. Let it rest for 30 min.

 

5. Wash your kale and blanch in boiling water for 1 min, season with lemon juice, olive oil, salt and pepper.

 

6. Peel and cut your parsnips into buttons - toss with honey, grain mustard, olive oil, salt and pepper. Cook in the oven at 175c for 10min or until its ready.

 

7. Peel your carrot and cut them into buttons - toss with grain mustard, olive oil, salt and pepper. Cook in oven 175c for 10min or until its ready.

 

8. We prefer to use sebago roast potatoes - boil, then let cool down. Once its cool, toss in duck fat, salt and pepper and cook in oven for 190c for 15min or until golden brown.

 

9. To make your Yorkshire pudding: add 300g of milk, egg and flour, blend really well and pass through a sieve. Make sure you have a muffin tray filled with hot oil, just to cover the base, and add the mixture and cook in oven 200c 10min.

 

10. Once complete, slice up your sirloin, plate with your Yorkshire pudding, kale, potatoes, parsnip and carrots. Serve with gravy.