OH! Magazine - Australian Version August 2018 | Page 19

ROAST RIB OF BEEF WITH A
TARRAGON GARLIC COMPOUND
BUTTER & NUT BUTTER
BRUSSELS SPROUTS
BY SARAH TODD
Take your next dinner party to a new level of ‘wow’ with this new take on
an old classic, from Sarah Todd, in partnership with Lurpak ® .
How to make it:
1. To create compound butter, combine butter, lemon juice,
garlic, parsley and tarragon in a bowl and mix until well
combined. Place on a piece of cling wrap and roll into a log.
Twist ends to seal. Refrigerate at least one hour.
2. Preheat the oven to 200°C. Take the beef out of the refrigerator
and bring to room temperature, which could take up to 1 hour
or more. Slice compound butter into rounds and lather on beef
together with a generous amount of salt.
3. Place the onion slices into a roasting pan and sit the beef on
top. Position the rib on the onion slices so that it sits on its
bones in a L-shape. Cook according to the beef’s weight (see
guide below) and your taste.
4. Remove the beef from the oven, place it on a carving board and
allow to rest in a warm part of the kitchen covered in foil for 30
minutes before carving. Do not clear up the tin.
5. Once you have taken out the beef, place the pan along with the
pan juices on the stove top and add half a cup port and reduce
by one-third. Add beef stock and reduce by another third. Add
flour while stirring and bring back to the boil. Strain and season
to taste with salt and pepper.
6. Transfer to gravy boat and serve with the beef. Serve with your
choice of winter roast vegetables.
7. To cook the brussel sprouts, add LURPAK ® butter into a pan
and begin to cook on medium heat until milk solids begin to
caramelise. Add Brussels sprouts and toss, season with salt,
pepper and smoked paprika and finish with lemon juice,
cranberries and pecans.
For more recipes and information visit www.lurpak.com/en-au
What you’ll need:
250g LURPAK ® salted butter, softened
2 teaspoons lemon juice
4 garlic cloves, minced
3 tablespoons fresh parsley, chopped
2 tablespoons fresh tarragon, chopped
¹⁄ 3 teaspoon black pepper
3.8kg beef fore rib (4 rib joint)*
2 onions, sliced rounds
1 whole garlic, sliced in half
1 tablespoon all-purpose flour
½ cup port
500ml organic beef stock
Salt and freshly ground black pepper
NUT BUTTER BRUSSEL SPROUTS
400g Brussel sprouts, cut in half and par steamed
2 tablespoons of LURPAK ® unsalted butter
Salt and freshly ground black pepper
teaspoon smoked paprika
2 tablespoons lemon juice
¼ cup dried cranberries
¼ cup toasted pecans
Serves: 8 to 10
*Cooking guide: For beef to be cooked under-done,
give it 33 minutes per kilogram. For a joint this
size, allow a cooking time of about 2 hours. If the
beef is straight out of the refrigerator, add another
20 minutes. For medium beef, at room temperature
allow 40 minutes per kilogram, and for well-done
meat opt for 60 minutes of cooking time per
kilogram.
OH! MAGAZINE ( AUGUST 2018 )
19