THE F-EASTER WEEKEND BY CHEF GRÁINNE O’KEEFE

The day has finally arrived... Happy Easter!

We have put together lots of extra information so you can enjoy your Easter Weekend without any stress. Below you can see details on 

  1. Easter Sunday Roast Cooking Video
  2. Chocolate Brownie Instructional Video 
  3. Equipment list 
  4. Roast beef alternative cooking times
    1. Medium - Rare
    2. Medium - Well
    3. Well done

If you have any question do not hesitate to contact us at kits@bujo.ie 

 

1. Easter Sunday Roast Cooking Video


2. Chocolate Brownie 

 

 3. Equipment list

 

Equipment list
  •  2 x large foil trays

  • 1 x small foil tray

  • 1 x BuJo Tea Towel

  • Hand sanitizer/soap

  • Large stainless steel spoon for basting & turning vegetables

  • Rack to rest beef (or place on two forks)

  • Dish to go under beef rack

  • Oven gloves

  • Timer (or use your phone)

  • 2 oven racks  - placed in the middle & below.

  • Scissors for cutting string from beef 

  • Saucepan for gravy

  • Wooden spoon
  • 3 large serving spoons
  • Serving dish for roast potatoes, (if not using foil tray provided)
  • Serving dish for roasted veg (if not using foil tray provided)
  • Serving dish for gratin dauphinoise (if not using foil tray provided)
  • Ramekin dish & tea spoon for Salsa Verde
  • Gravy boat for gravy
  • Carving board for roast beef
  • Carving knife - super important it is sharp
  • Carving fork
  • Baking tray for chocolate brownie
  • Saucepan for caramel sauce
  • Fork to drizzle caramel sauce
  • Cake slice to serve chocolate brownie

 

4. Roast beef alternative cooking times

1. Medium - Rare 

Take everything out of the fridge 60 mins before commencing.

  1. Pre-heat oven to 200°C. Remove beef from packaging and place in centre of large roasting tray.
  2. Place beef in the oven at 200°C for 20 mins - Set a timer for 20 mins.
  3. Pour salsa verde into a ramekin and leave on your table.
  4. After 20 mins has elapsed, baste beef for the first time and then turn the oven down to 170°C and put your beef back in the oven - Set a timer for 45 mins.
  5. Remove roast potatoes from packaging and spread evenly in your second large roasting tray.
  6. After 45 mins, baste beef for the second time— and put your beef back in the oven - Set a timer for 5 mins.
  7. After 5 mins, put the roast potatoes in the oven - Set a timer for 13 mins.
  8. After 13 mins, take the beef out of the oven but leave roast potatoes in for 5 mins- Set timer for 5 mins.
  9. Baste beef for 3rd time and set to rest on a rack in a warm place, with a tray underneath the rack to catch the beef juices (10 mins).
  10. After 5 mins, turn the oven back up to 200°C.
  11. Place potato gratin into the small roasting tray and evenly sprinkle with gruyère cheese.
  12. Evenly place root vegetables into the beef roasting tray and toss the vegetables in the beef juices.
  13. Place root vegetables & potato gratin into the oven with the roast potatoes - cook all three for 10 mins @ 200°C - Set a timer for 10 mins.
  14. 5 minutes after putting the vegetables in the oven, turn the beef to rest onto its other side.
  15. After 10 mins, lightly stir the root vegetables & roast potatoes with a spoon - Put back into the oven for a final 10 mins - Set a timer for 10 mins.
  16. 5 mins after putting the vegetables back in the oven, cut the butchers twine from the beef joint.
  17. Carve beef joint & season with salt + pepper. Place onto a large plate.
  18. After a further 5 mins, take the three vegetable trays out of the oven and turn the oven off.
  19. Place the plate of carved beef and your 6 serving plates into the oven to warm for 4 mins.
  20. While plates are warming, pour beef gravy into a saucepan. Gently bring to a high heat stirring regularly. Pour into a gravy boat and place on table.
  21. Place your vegetables and potatoes on the table.
  22. Take the carved beef and serving plates out of the oven and place on table—Enjoy!

 

 2. Medium - Well

Take everything out of the fridge 60 mins before commencing.

  1. Pre-heat oven to 200°C. Remove beef from packaging and place in centre of large roasting tray.
  2. Place beef in the oven at 200°C for 20 mins - Set a timer for 20 mins.
  3. Pour salsa verde into a ramekin and leave on your table.
  4. After 20 mins has elapsed, baste beef for the first time and then turn the oven down to 170°C and put your beef back in the oven - Set a timer for 52 mins.
  5. Remove roast potatoes from packaging and spread evenly in your second large roasting tray.
  6. After 52 mins, baste beef for the second time and put your beef back in the oven - Set a timer for 25 mins.
  7. After 25 mins, put the roast potatoes in the oven - Set a timer for 3 mins.
  8. After 3 mins, take the beef out of the oven - Set timer for 15 mins.
  9. Baste beef for 3rd time and set to rest on a rack in a warm place, with a tray underneath the rack to catch the beef juices (15 mins).
  10. Place potato gratin into the small roasting tray and evenly sprinkle with gruyère cheese.
  11. After 15 mins turn the oven back up to 200°C. (Turn the beef to rest onto its other side.
  12. Evenly place root vegetables into the beef roasting tray and toss the vegetables in the beef juices.
  13. Place root vegetables & potato gratin into the oven with the roast potatoes - cook all three for 10 mins @ 200°C - Set a timer for 10 mins.
  14. After 10 mins, lightly stir the root vegetables & roast potatoes with a spoon - Put back into the oven for a final 10 mins - Set a timer for 10 mins.
  15. 5 mins after putting the vegetables back in the oven, cut the butchers twine from the beef joint.
  16. Carve beef joint & season with salt + pepper. Place onto a large plate.
  17. After a further 5 mins, take the three vegetable trays out of the oven and turn the oven off.
  18. Place the plate of carved beef and your 6 serving plates into the oven to warm for 4 mins.
  19. While plates are warming, pour beef gravy into a saucepan. Gently bring to a high heat stirring regularly. Pour into a gravy boat and place on table.
  20. Place your vegetables and potatoes on the table.
  21. Take the carved beef and serving plates out of the oven and place on table—Enjoy!

 

3. Well Done

Take everything out of the fridge 60 mins before commencing.

  1. Pre-heat oven to 200°C. Remove beef from packaging and place in centre of large roasting tray.
  2. Place beef in the oven at 200°C for 20 mins - Set a timer for 20 mins.
  3. Pour salsa verde into a ramekin and leave on your table.
  4. After 20 mins has elapsed, baste beef for the first time and then turn the oven down to 170°C and put your beef back in the oven - Set a timer for 52 mins.
  5. Remove roast potatoes from packaging and spread evenly in your second large roasting tray.
  6. After 52 mins, baste beef for the second time and put your beef back in the oven - Set a timer for 38 mins.
  7. After 38 mins, take the beef out of the oven and put the roast potatoes in the oven - Set a timer for 18 mins.
  8. Baste beef for 3rd time and set to rest on a rack in a warm place, with a tray underneath the rack to catch the beef juices (18 mins).
  9. Place potato gratin into the small roasting tray and evenly sprinkle with gruyère cheese.
  10. After 18 mins turn the oven back up to 200°C and turn the beef to rest onto its other side.
  11. Evenly place root vegetables into the beef roasting tray and toss the vegetables in the beef juices.
  12. Place root vegetables & potato gratin into the oven with the roast potatoes - cook all three for 10 mins @ 200°C - Set a timer for 10 mins.
  13. After 10 mins, lightly stir the root vegetables & roast potatoes with a spoon - Put back into the oven for a final 10 mins - Set a timer for 10 mins.
  14. 7 mins after putting the vegetables back in the oven, cut the butchers twine from the beef joint.
  15. Carve beef joint & season with salt + pepper. Place onto a large plate.
  16. After a further 3 mins, take the three vegetable trays out of the oven and turn the oven off.
  17. Place the plate of carved beef and your 6 serving plates into the oven to warm for 4 mins.
  18. While plates are warming, pour beef gravy into a saucepan. Gently bring to a high heat stirring regularly. Pour into a gravy boat and place on table.
  19. Place your vegetables and potatoes on the table.
  20. Take the carved beef and serving plates out of the oven and place on table—Enjoy!

 

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