Trio Of Roast Beef, Pork & Gammon Recipe

Prepare and roast beef

Remove beef from the refrigerator 30–60 minutes before cooking to come toward room temperature. Preheat oven to 220°C (430°F). Pat the beef dry with paper towels. Rub with 2 tbs olive oil, crushed garlic, chopped rosemary, 1.5 tsp sea salt and 1 tsp freshly ground black pepper. Place on a roasting rack in a shallow tray. Roast at 220°C for 15 minutes to develop a crust, then reduce oven temperature to 180°C (355°F) and continue roasting until internal temperature reaches desired doneness: 55–57°C (130–135°F) for medium-rare, about another 30–40 minutes for this size (use a meat thermometer). Once reached, remove from oven and loosely tent with foil. Rest for 20 minutes before carving so juices redistribute.

Prepare and roast pork

Preheat oven to 180°C (355°F) if not already set. Brush the pork loin with 1 tbs olive oil and 1 tbs Dijon mustard, then sprinkle with 1 tsp sea salt, 1 tsp fresh thyme leaves and 1/2 tsp black pepper. Place the pork on a separate rack or at a different level in the oven so it cooks evenly and does not crowd the beef. Roast for about 50–60 minutes or until internal temperature reaches 65–70°C (150–160°F). Remove and rest for 15 minutes tented in foil before slicing.

Simmer then roast gammon

Place the gammon joint in a large saucepan and cover with 1.5 litres cold water. Bring to a gentle simmer, skimming any scum, and simmer for 20 minutes to remove excess salt and start to tenderize. Remove from liquid and pat dry. Preheat oven to 190°C (375°F). Place gammon in a roasting tin. Mix 2 tbs brown sugar with 1 tbs Dijon mustard and brush over the gammon. Stud the joint with 6 whole cloves in a decorative pattern. Roast for about 30–40 minutes until glazed and heated through (internal 60–65°C depending on starting salt/cure), basting once with the glaze. Remove and rest 10 minutes before slicing.

Parboil and roast potatoes

While meats are resting at various times, prepare the potatoes. Preheat oven to 200°C (390°F). Place peeled and evenly sized potato chunks into a large pan of cold salted water. Bring to a boil and parboil for 8–10 minutes until edges are just tender. Drain well and shake the pot to roughen the edges (this helps crisp them). Meanwhile place 4 tbs goose fat or oil into a large roasting tray and put it in the hot oven until smoking hot (about 8 minutes). Carefully add the drained potatoes to the hot fat, turning to coat, season with 1 tsp sea salt and 1/2 tsp black pepper, and roast for 40–50 minutes, turning occasionally, until deep golden and crisp.

Make batter and bake puddings

Make the batter at least 30 minutes before baking (batter benefit from resting). Whisk 140 g plain flour with 1/2 tsp salt in a bowl. In a separate bowl beat 4 eggs and then whisk in 200 ml milk. Gradually add the wet mix to the flour whisking until smooth. Let rest 30 minutes. Preheat oven to 220°C (430°F). Put a little sunflower oil or beef dripping (about 1 tsp) into each compartment of a 12-hole muffin tin or into a 9x13 tray at roughly 2 tbs per well, then heat in the oven until smoking hot. Pour batter evenly into the hot wells (fill about half to two-thirds) and immediately return to the oven. Bake 20–25 minutes without opening the door until puffed and golden. Remove and keep warm.

Make gravy from pan juices

After the meats have roasted, collect pan juices from each roasting tray and pour through a fine sieve into a jug, reserving solids and fat. Spoon off excess fat until you have about 50 ml of fat and browned bits remaining in a roasting tin or saucepan. Place the tin over medium heat on the hob (or use a saucepan) and sprinkle in 2 tbs plain flour, stirring to make a roux; cook 1–2 minutes without burning. Gradually whisk in 250 ml pan juices and 400 ml beef stock until smooth. Alternatively, dissolve 2 tbs flour in 2 tbs cold water to make a slurry and whisk into the simmering liquid. Add 1 tsp Worcestershire sauce, simmer gently for 5–8 minutes to thicken and round the flavor. Taste and season with salt and pepper to taste. If needed, strain again for a silky gravy.

Carve and assemble platter

Carve the rested beef, pork and gammon into thin slices against the grain (for beef) and on a slight diagonal (for pork/gammon). Arrange slices on a warmed serving platter along with roast potatoes and Yorkshire puddings. Pour some roast gravy into a warmed jug and serve additional gravy on the side. Sprinkle chopped fresh parsley over potatoes and meats if using. Serve immediately.