Roast Aitch Bone of Beef

A great recipe for transforming a cheap cut of beef into a fantastic roast through a lovely long and slow cooking. Its amazing how you can make the most of an ingredient through sympathetic cooking and adding some classic flavour!

Not so long ago I calculated how much I spent on eating lunch while at work, but more importantly, the quality of food that I consumed as a result. The results didn’t look great, so I decided to start preparing my own lunch. I reckon that for those who work in a medium or large sized town, who buy a sandwich and its accompaniments, you are in for £5-£10 per day. That gives you a fair old budged. So now I generally cook two roasts per week to use for lunch each day.

This Roast Aitch Bone of Beef recipe is slightly different as it was for dinner that night, but the same rules apply!


I was using Onion and Thyme as the major aromatics for this dish, along with some garlic. I just roughly chopped these.

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Then after drying off the joint, I attacked it with some smoked salt and my blow torch. This is something new to me but I love the way it gives the fat cap a nice crisping, starts the fat to render and lets be honest. I’m a man and its a blow torch!

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The result you get is a lovely head start to the browning process. Also, as this is going to be cooked in my Dutch Oven, it would give a nice bit of flavour.

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Once the Aitch Bone of Beef had been torched up, it was time to chop up the Carrots and Onions. The Carrots and Onions are at a 1cm slice, as the cooking time is about 2 hours, so I didn’t want them to break down too much. I added about 1.5 tbs of fresh Thyme and some more Smoked Salt.

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Then added 1 cup of beef stock. I was a lazy cheat and used a stock cube. Along with 3 cloves of Garlic and a good grind of black pepper. I add the stock so I get a good gravy at the end! This was going to cook with the lid on for about 2 hours at 180c.

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While that was cooking, I chopped up vegetables to roast. Courgette, Mushrooms, Asparagus and some Tomatoes. Added some Extra Virgin Olive Oil and dried Oregano and gave a good mix up. I used to just throw everything on an oven tray then add my seasoning, but found mixing it in a bowl first…

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And then spreading on a tray gets the flavour distributed more. These went in for 45 mins at the same temp as the Beef.

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2 hours later, a lovely, healthy and most importantly Paleo dinner made with all organic veg and meat. There were even some leftovers for the next day.

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Let me know if you have any questions, thoughts or feedback . Receiving comments makes my day!

Comments

  1. I am planning on cooking an Aitch bone, on the bone for Christmas lunch. Have enjoyed your article.

  2. David Balaam says:

    What size of beef would i need for 8 people. We used to cook this years ago but thougt it was banned. Hoping to cook it sunday.

  3. Trish Little says:

    This looks yummy – remember my mum could cook a mean roast like this – going to try it next weekend.. thanks for sharing

  4. hi I’ve been looking for aitch bone joint for ages I used to buy this one the bone a cook in oven all night very low ready for picknik down at Runnemeade on Sundsys about 50 years ago good memories fantastic gravy regards Eve

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