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Get An Authentic London Dining Experience
Experience The Traditional Cuisine of Britain: Roast Beef


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In 1914 the head chef of Simpson's past away the Times obituary noted that Thomas Davey had commanded a brigade of man and that 1400 pounds of british beef 300 pounds of turbot 100 pounds of scottish salmon and 2 wagons full of vegetables when on average prepared for the table every day.

Understandably there is nothing more British than roastbeef served tableside freshly cut on a wood board that sits next to fresh horseradish, yorkshire pudding, roasted potatoes and gravy. Some of  uneven have heightened pleasure while fantasizing about actually owning one of those antique silver carving trolleys. Some prefer it with wine, other with a stiff cocktail but whatever you choose make sure that your palette is nicely neutralized between each delicious bite.

Batter puddings are traditional all over England. But Yorkshire pudding is the most famous. The initial intention was to serve the pudding first so less meat was needed per serving. Today we have the luxury of using it to soak up the juices of the meat which is served in portions beyond our appetites.

The love of Roast beef goes back to the 15th century when King Henry XVII formed the Royal Body Guard known as the Beef Eaters for their aboritious quantities of roast beef consumptions.

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Today there are two traditional yet well know restaurants that specialize in Roast Beef, Simpson's on the Strand and Rules in Covent Garden. Both are equally elegant, with beautifully decorated dining rooms, fragrant flower bouquets, impeccable service and of course delectable roast beef. Depending on your itinerary and location during lunch or dinner you'll find this traditional British menu delicious. Needless to say it also helps to head back to your hotel for a little siesta after your meal. If you happen to be at Simpsons on a Sunday, plan a carving lesson (155 pounds) with Master Cook and Expert in the Forgotten Art of Carving Gary Rae.

COOK IT AT HOME
Often the roast beef is better in restaurant than at home because a larger piece of meat is higher quality than a smaller cut. So make guest list and have set your dinner table.

Serves 8-10 people
10 lbs rib of beef  (5 ribs)
Bigger the joint better the meat, keep the bone in, good covering of fat, dark red and marbled
Preheat Oven to 425F (220 C gas 7)

Let you meat rest at room temperature for 1 hour before you prepare it.

4 tablespoons of salt Grind 2 tablespoon fresh pepper
Rub salt and pepper to your meat on all sides.

Add 1/2 cup chopped fresh thyme (without stem)
Add 1/2 cup chopped fresh rosemary (without stems)

Cook in over for 20 minutes then reduce heat
375F (190C gas 5)
RARE: Cook 1 hour more at this lower temperature.
MEDIUM RARE: Cook 1 hour 15 minutes
MEDIUM TO WELL DONE: Cook 1 hour 15 minutes

Remove meat from oven immediately and from the pan and let rest 20-30 minutes covered with aluminum foil.

Take the meat drippings and strain it for the gravy.

   
    
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