This week I’ll be featuring the recipes I created for my British Inspired New Years dinner. Yesterday started us off with a Spiced Ginger Pear Cocktail which was absolutely refreshing and it was so nice to hear everyone’s comments in regards to it, especially Sasha over at Global Table Adventure who just happened to have ripe pears and ginger root in her fridge, talk about timing!
For my entrée I decided to go with a peppercorn crust roast beef with brussel sprouts mixed with chestnuts and bacon. I roasted my potatoes but in hindsight I would repeat the meal with mashed and a little jus to tie everything together.
I love large meats like a roast chicken or beef because it allows you to be free and talk with your guests. No one likes a stressed out hostess who keeps running back in forth or spends all her time in the kitchen without sitting down to sit with guests and a cocktail. I couldn’t tell you the last time I cooked a roast, but this turned out to be a melt in your mouth perfection as the crust marinated through giving a nice tang and saltiness to the roast.
Paired with a nice glass of wine, yum!
If you are a pro at roasting chestnuts, I applaud you. It felt like grenades were going off in our kitchen, in the oven and out (I think I may have pieces still left in my hair), but you may be lucky to have a specialty store around that carries canned chestnuts. I suggest 1 cup of chestnuts, but make sure you get a little more – we found some were a little bad and we also had a little muncher that couldn’t keep their hands out of the bowl *whistles* and trust me once you get your fingers on to those gloriously earthy nutty nuggets of goodness you won’t be able to resist either.
If you are used those green balls of lackluster flavourless sprouts that have been boiled to death, do not cringe, this is completely unlike those “things”. Roasting Brussels sprouts brings out their natural flavour and slight sweetness and if you use fresh (I couldn’t find any I used frozen) and are able to cut them in half the leaves get a nice roasted crunch to them that adds to the dish. I would completely recommend fresh if you can find them, normally I’m lazy and just buy frozen so I have them in stock, but this is definitely a recipe that calls for fresh. Those roasted edges pair really nicely with the earthiness from the chestnuts and saltiness from the bacon.
Peppercorn Roast Beef with Chestnut and Bacon Brussels Sprouts
- 6 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp sea salt
- 2 tbsp, finely cracked black peppercorns
- 3 pound beef roast
- 5 slices of thick cut bacon
- 3 to 4 cups brussel sprouts, cut and trimmed
- 1 cup roasted chestnuts, chopped
- 4 cloves garlic, minced
- pepper to taste
- 1 tbsp olive oil
- In a food processor/blender/mortar and pestle, or even a knife break down the peppercorns. Mix in the minced garlic, olive oil, soy sauce, and salt. Set the roast in your roasting pan and spread the paste all over the roast. Let it stand at room temperature for two hours.
- Preheat oven to 500F. Roast the meat for about 10 minutes or until the crust gets golden brown. Turn down the oven to 350F and cook for roughly 1 to 1½ hours (until a meat thermometer inserted in the thickest part registers at 125 for medium rare.
- Transfer to cutting board and let rest for roughly 10 minutes. Carve and serve.
- Mix all the ingredients for the brussels sprouts together. When the roast has 30 minutes left, pour them all around (or use a separate baking dish if you have room). Cook for the full 30 minutes. Once the roast is out of the oven, turn the heat up to 425F and cook until they get golden around the edges. Serve with potatoes and roast beef.