Festive Fare: Jules Mercer’s Whole Roasted Rib of Beef with Zonnebloem Lauréat

Yet another awesome festive food and wine pairing by a South African foodie…..

 

Foodie star Jules Mercer has been sipping on Zonnebloem’s contemporary classics to inspire her. Here she plays a little with culinary traditions in her take on a festive or Sunday roast with Yorkshire pudding.  Her French-style rib of beef, served with elegantly-sized Yorkshire pud (made in a muffin pan) is succulent, savoury and satisfying.

 

It makes a great match with Zonnebloem’s Lauréat impressive blend. Dominated by Cabernet Sauvignon and Merlot, its notes of sweet plum, spiced cherry and chocolate are deftly infused with Shiraz smokiness. A smart and tasty wine and food union, that will have you begging for seconds.

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Zonnebloem Lauréat is stocked by supermarkets and wine shops countrywide and retails for around R95.

 

Whole Roasted Rib of Beef

Served with Zonnebloem Lauréat

Serves: 8

(Makes about 12 muffin-sized Yorkshire puds)

 

Ingredients

1 fore-rib joint of beef, about 4-5kg, French trimmed and tied (to French trim, excess fat is cut away, and meat or skin removed to expose the bone. Some stores sell the meat prepared this way. Otherwise, ask your butcher to do this for you.)

salt and pepper

300ml liquid: wine, stock, or a mixture of both

For the Yorkshire Puddings:

200g flour

pinch of salt

3 eggs, beaten

350ml milk

4 Tbsp (60ml) groundnut or canola oil

1 Tbsp horseradish sauce (optional)

 

Method:

 

  1. Preheat the oven to 200°C.
  2. Prepare the roast.  Place in the centre of a roasting tin, sprinkle with salt and pepper.  Pop in the oven for 15-20 minutes then turn the oven down to 170°C.
  3. Roast forabout 45-50 minutes for a rare roast, just over an hour for medium.
  4. When the roast is done, remove and place on a carving board and cover with foil to hold in the heat. Reserve the roasting pan juices. Turn the oven up to 220°C-230°C.
  5. To make the gravy, place the roasting pan on the hob.  Using a whisk, loosen all the juicy bits from the base of the tin.
  6. Add a knob of butter and whisk in.  Pour in the 300ml liquid, whisking continuously.  Allow to cook for a few minutes so the alcohol can burn off, if using wine.
  7. While the meat is resting, prepare the Yorkshire puddings.  Sift the flour into a bowl, make a well in the centre and sprinkle over the salt.
  8. Place the beaten eggs in the centre, and slowly pour in the milk, whisking all the time, to form a smooth batter.
  9. Stir through the horseradish sauce (if using).  Divide the oil between the holes of a regular 12 hole muffin tin, place in the oven for 5 minutes to heat up.
  10. Remove from the oven (it should be almost smoking) and pour the batter equally into each muffin hole.
  11. Return to the oven and bake for 15-20 minutes until puffed up and golden.
  12. Carve the meat and serve immediately with gravy and Yorkshire puds.

 

For more info, visit:

Visit the website: www.zonnebloem.co.za

Follow Zonnebloem on Facebook: www.facebook.com/zonnebloemr

Or Twitter www.twitter.com/zonnebloemZA and join the conversation using the hashtag: #ZonnebloemCraft

 

Author Info

Thuli

Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 2 )

  • Fortune Sibanda

    Thuli: I just saw this same article and recipe in the Sunday World, 07 December 2014, p6 but credited to Babalwa Shota. Who really wrote this kante?

    • Media houses get a press release from PR companies representing said companies. You’ll probably see this article and recipe in several media outlets. Did you perhaps ask Babalwa Shota who wrote it?

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