Joe Wicks’ roast beef is the answer if you’re trying to shed pounds or become more lean but still want to enjoy a delicious Sunday roast. For this roast beef recipe, the Body Coach has reduced the carbs that are usually included in a roast recipe, and instead suggests that you serve the roast beef with greens that will still satisfy and fill you up but without the extra calories. But as Body Coach fans will know, Joe never compromises on taste and this recipe also includes a deliciously cheesy cauliflower bake – with mascarpone cheese – as well as as swede and carrot mash – yum! This Joe Wicks recipe is also surprisingly easy and quick to make – it will only take you 20 mins to prepare and another 45 mins to cook. This roast beef recipe will serve 4 people, but you can always double up the ingredients if you’re cooking for more people. Joe Wicks says: ‘I love a good roast and this one has all the trimmings, including swede mash and cauliflower cheese. There are no Yorkshire puddings I’m afraid but it tastes lovely and will keep you lean.’
- 1.5kg piece of sirloin, at room temperature
- salt and pepper
- 4 carrots, roughly chopped
- 1 large swede, roughly cubed
- 2 heads of cauliflower, florets only (about 650g)
- 215g mascarpone
- 1 egg
- 2 spring onions, finely sliced
- 1 tsp English mustard
- 40g cheddar, grated
- 25g parmesan, grated
- 20g butter
- 1 bay leaf
- 2 sprigs of thyme
- 1 tbsp plain flour
- 500ml good-quality beef stock
- To serve
- small bunch of parsley, finely chopped
- steamed greens
To make this Joe Wicks recipe preheat your oven to 220°C (fan 200°C/gas mark 7).
Season the beef with salt and pepper and place it onto a roasting tin. Slide it into the oven and roast for 15 minutes. Reduce the temperature to 175°C (fan 155°C/gas mark 4) and continue to roast the beef for 25 minutes. Remove it from the oven, wrap it tightly in tin foil and leave it to rest on a plate for at least 20 minutes. Do not throw away the fat and cooking juices from the tin.
While the beef is roasting, bring two large saucepans of water to the boil. Chuck the carrots and swede into one of the pans and simmer for about 20 minutes, or until they are totally tender.
Drop the cauliflower florets into the other pan and simmer for about 8 minutes, or until the florets are just tender. Drain the florets in a sieve or colander and leave to steam dry.
Beat together the mascarpone, egg, spring onions and mustard along with a good pinch of salt and pepper. The mascarpone should loosen as you beat it, but if not, add a splash of water until the mixture reaches ‘dolloping’ consistency.
Pile the cauliflower florets into an oven dish and scrape the mascarpone mixture over the top, spreading it out. Scatter the cheddar and parmesan over the top of the dish and then slide the cauliflower into the oven and bake for 25 minutes, or until the mascarpone is bubbling and the cheese has browned.
When the swede and carrots are tender, thoroughly drain them in a sieve or colander and tip them back into the pan along with the butter. Add a bit of salt and a generous pinch of pepper and mash the lot together – you don’t want to mash it up too much as a bit of texture is nice. Keep warm until you’re ready to serve.
Place the roasting tin over a low to medium heat (or pour the beef fat into a small pan if you don’t have a hob-proof roasting tin). Add the bay leaf and sprigs of thyme, sprinkle in the flour and stir to combine with the juices to form a smooth paste.
Cook the paste for about 1 minute then start gradually adding in the beef stock – if you pour too much in too quickly then you will end up with lumpy gravy. Keep stirring in the beef stock until it has all been incorporated, then bring to the boil and remove from the heat. Scatter with chopped parsley and serve up the roast beef dinner with some freshly steamed greens.