Cook up the roast that’s Inn demand

A roast for every season! Although we no longer serve our famous Paddo Roast, we know and appreciate how loved our recipe is, so we wanted to keep it here, for you to remake in your home.

Our Paddo Roast is absolutely perfect for any occasion - 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.

Enjoy, Paddo friends!

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.