Half the fun of the festive season is the planning…and that applies to your food as much as anything else!
Our latest post has been designed to make preparing your Christmas menu easy. We’ve got some mouthwatering ideas for beef roast recipes that all the family are going to love.
If you’re a sucker for all the seasonal traditions, we’ve got the ultimate Christmas roast beef recipe.
There’s also a tender and flavourful prime rib recipe, and a steak dish too that’s quick and easy to prepare.
Finally, we also offer some suggestions for side dishes so that you’ve got a complete Christmas meal sorted.
Let’s find out more about why you should reach for beef this festive season.
While turkey and ham are the traditional Christmas meat, many people are seeking equally tasty and nutritious alternatives.
Beef is an excellent choice to feed the family this holiday. It’s a rich source of protein and high in vitamins and minerals. These include vitamin B12, beneficial for your brain and nervous system, zinc to boost your immune system, and iron to aid oxygen transportation through your body.
What’s special about grass-fed beef?
We’ve specified grass-fed beef in all our recipes. There’s a good reason for this — and why it’s the only type of beef we sell.
Our grass-fed and grass-finished beef is so called because the animals it’s derived from are free to roam about and feed only on natural pasture, as they would in the wild.
This is in contrast to grain-fed beef, which is produced intensively and includes additional hormones and antibiotics to stimulate growth and avoid disease.
Grass-fed beef is free of these, resulting in tastier and healthier meat for you, produced by the most sustainable, natural and humane farming methods.
At Provenir, we are also committed to the ‘paddock to plate‘ philosophy. This means we reduce the distance that meat travels to reach your plate as much as possible by using mobile abattoirs on the farms where animals are reared, which is also a more humane option for them.
More about the recipes…
There’s a recipe for every Christmas occasion — formal and informal — in our selection here. Choose the one that suits your cooking and eating style best…or why not sample all three?
The English Roast
This step-by-step recipe is ideal if you want to cook a traditional family meal but need a helping hand. You’ll find it includes all the trimmings for a traditional roast meal too, making planning super easy.
Our Grass-fed Beef Porterhouse Roast cut is ideal here. It’s a lean cut with an outer layer of fat that enhances the natural flavour of the meat and stops it from drying out.
English Christmas Roast Beef
- 1 Cauliflower (cut into large florets)
- 300 g French beans (trimmed)
- 1 Broccoli (cut into large florets)
- 8 Carrots (peeled and cut into batons)
- 2 Kg Potatoes (such as King Edward, each peeled and cut into 2 or 3 pieces)
- 100 g Provenir Grass-fed Beef Tallow
- First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so.
- Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight.
- You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside.
- Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray.
- Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray.
- Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray.
- This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed.
- On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6.
- Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper.
- Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over.
- Place the grass-fed beef, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes.
- Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half.
- Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving).
- Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside.
- When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot.
- Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp.
- Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes.
- As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot.
- Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door.
- After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm.
- Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm.
- For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown.
- Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm.
- Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter.
- Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat.
Christmas Prime Rib
Slightly less traditional than the roast recipe, this prime rib dish makes a great alternative. It benefits from the distinctive flavours of horseradish sauce and Dijon mustard and a delicious jus sauce that makes the most of the flavour-filled pan drippings.
Reach for our Rustic Rib-Eye Roast joint for this recipe. This cut of meat is especially tender and has good marbling (fat running through it) for a rich and juicy taste.
Christmas Prime Rib
- Preparation: 15 min
- Cooking: 2 h
- Ready in: 2 h 15 min
- 2 Kg Rustic Rib-Eye Roast
- 2 tablespoons Horseradish
- 2 tablespoons Dijon mustard
- 2 teaspoons Thyme (dried)
- 2 teaspoons Garlic powder
- 2 teaspoons Sea salt
- 2 teasppons Ground black pepper
- 2 Stalks Celery (cut into 2-inch pieces)
- 1 Carrot (cut into 2-inch pieces)
- 1 Onion (Unpeeled, quartered and separated)
- The day before serving, remove the roast from the package and dry thoroughly with paper towels. Set roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. Mix kosher salt, black pepper, thyme, and garlic powder together in small bowl; sprinkle over the roast.
- Preheat the oven to 230 degrees C. Place celery, carrot, and onion into the bottom of a roasting pan; place the roast on top.
- Roast in the preheated oven for 30 minutes. Reduce oven temperature to 175 degrees C, and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 54 degrees C for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. The temperature of the meat will rise about 10 degrees during resting time.
To make Jus sauce:
- In saucepan over medium-high heat, melt butter (or beef drippings) then sprinkle in flour. Whisk thoroughly until thin paste forms.
- Vigorously mix red wine into flour mixture. Mixture will likely become purple and gooey. Continue cooking over medium-high heat for 2 minutes or until sharp alcohol smell is gone.
- Slowly pour in ½ cup of beef broth. Whisk vigorously to combine.
- Once beef broth is incorporated, pour in remaining broth and Worcestershire sauce. Bring mixture to boil and cook 5 minutes or until slightly thickened.
This tasty recipe is the quickest of the three recipes to prepare, making it ideal for a simple family meal that you can rustle up with the minimum of effort. And the delicious Mexican-inspired sauce comes with a spicy kick to stimulate your senses.
We recommend our Grass-fed Bone-in New York Strip Steak Pack for this recipe. It contains five bone-in Porterhouse steaks, ideal for feeding the family.
- 2 small Tomatoes (cored)
- 2 Garlic cloves
- 1 Jalapeno Chilli (stemmed, seeded and halved)
- 1/2 White Onion
- 1/4 teaspoon Red wine vinegar
- Salt and freshly ground black pepper
- 3 Red wine vinegar
- 4 Garlic cloves (roughly chopped)
- Salt and freshly ground black pepper
- 1 cup Flat-leaf parsley (Fresh) (diced)
- 1 cup Coriander (fresh) (diced)
- 1/4 cup Ice cubes
- 2 tablespoon Oregano leaves
- 1 Jalapeno (stemmed, seeded and roughly chopped)
- 3/4 cup Extra-virgin olive oil
- Add the tomatoes, garlic, jalapeno and onion to a medium saucepan. Add 6 cups water and bring to a boil over high heat. Simmer until the vegetables are softened, 15 to 20 minutes.
- Drain the vegetables, add to a blender and blend until smooth. Transfer to a bowl and stir in the vinegar. Season with salt and pepper. Let cool, then cover with plastic wrap and refrigerate until ready to serve.
- Add the vinegar, garlic and a generous pinch of salt to a blender and blend on low until smooth. Add the parsley, cilantro, ice, oregano and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and blend, stopping to scrape down the sides if necessary, until smooth, about 1 minute. Season with salt and pepper. Transfer the chimichurri to a serving bowl, cover with plastic wrap and refrigerate until ready to serve.
- Let the steak sit at room temperature for about 30 minutes before cooking.
- Position an oven rack 5 to 6 inches from the broiler and preheat the broiler.
- Heat a large cast-iron skillet over medium-high heat. Pat the steak dry and sprinkle generously with salt and pepper; the steak should be almost completely white from the salt. Add the beef tallow to the hot skillet and when it begins to smoke, add the steak. Cook the steak until browned and crusty on both sides, about 4 minutes per side. Remove to a cutting board.
- Cut the strip steak from the bone and carve the meat across the grain. Cut the tenderloin filet from the bone and carve the meat across the grain. Place the bone back in the center of the skillet and arrange the sliced steak around the bone in its original formation so that it looks like a full steak. Top with the butter, garlic and thyme.
- Broil until the butter is melted and a thermometer inserted sideways in the center of the steak registers 49 degrees C for medium rare, 3 to 4 minutes . Tilt the skillet slightly to pool the butter, then spoon it over the steak several times to coat.
- Transfer the steak to a serving platter and pour the melted butter over top. Top one half of the steak with the chimichurri and spread evenly. Top the other half with the salsa roja and spread evenly. Serve with the remaining chimichurri and salsa roja on the side.
What about side dishes?
While the English roast recipe comes with a variety of side dishes, you may also want to seek inspiration from our ideas for brisket sides. The Southeast Asian coleslaw is a fresh and healthy dish, while you’ll also find a scalloped potatoes recipe (including a dairy-free version) for an indulgent festive side.
Easy delivery straight to your door
Make planning your Christmas menu even easier by getting your beef delivered directly to your door.
Check your postcode to know if you’re in our delivery area, and let us bring your Christmas grass-fed beef straight to your home.
Once you’ve got your Christmas recipes sorted, you can sit back, relax and look forward to enjoying the festive season!