Sunday Roast
It may not be a Sunday, but it is the last day of the most exhausting and eventful year. We wanted to end the chaotic 2020 on a good note with a bittersweet farewell, and begin our series on England with a delightful meal. And what better way to do both by showcasing a proper traditional British feast!
Sunday roast is a traditional British meal that is typically served on Sunday (hence the name), consisting of roasted meat, roasted potatoes or mashed potatoes, roasted vegetables, Yorkshire pudding and accompaniments such as gravy or some kind of a sauce. The classic meal is a gray-weather-soothing, all-day-eating, then veg-on-the-couch-in-a-food-coma affair (think Thanksgiving/Christmas/NYE dinner if it came once a week). The communing around slabs of roast meat is a remarkably sturdy tradition that goes back all the way to the 15th century. Its prominence in British culture is such that in a UK poll in 2012 it was ranked second in a list of things people love about Great Britain.
The Religious Origin
The Sunday Roast originated in England as a meal to be eaten after church on Sunday. Eating a large meal following church services is common to all of the continent of Europe as with other Christian countries, but the Sunday roast variant of this meal is uniquely English. On Sundays, all types of meat and dairy produce are allowed to be eaten, unlike on Fridays when many Roman Catholics and Anglicans traditionally abstain from eating meat and eat fish instead.
For centuries, Roman Catholics have been observing this weekly act of abstinence, which according to Canon Law is a sign of penance on the day of their lord Jesus Christ’s crucifixion. It also aptly symbolizes a rejection of “carnality” - there is a certain theological appropriateness to abstaining from the meat of an animal whose blood has been shed on the day in which the blood of Jesus was also shed. Fish is an exception to this rule because of its symbolic association with Christ and the Eucharist.
These religious rules created several traditional dishes in the United Kingdom and the rest of the world -
Only eating fish on Friday resulted in a British tradition of 'fish Fridays' which is still common in fish and chip shops and restaurants across the United Kingdom on Fridays, particularly during Lent.
McDonald’s added Filet-o-Fish sandwich to its menus in 1962 after a franchise owner in Cincinnati, USA noticed his restaurant experienced a sharp drop in sales every Friday. Those of us born in the 80s or before, do you all remember Filet-o-Fish Friday deals when it would sell for less than a dollar?
Restaurants menus on any given Friday across Western countries, continue to be influenced by this old custom. For example, it is still common to see on Friday a seafood dish as the special of the day or clam chowder as the soup du jour.
And of course, to mark the end of not being able to eat meat, the Sunday roast was created as a mark of celebration, which till this day is observed not just in England but also in other commonwealth countries like Canada, Australia, South Africa and so on. More on that later.
Now back to the Church and bakeries
The thing is, only at the end of the 19th Century did the roast’s place as a Sunday ritual become solidified. And to put it in a nutshell, it’s all thanks to the whole escapade being a particularly indulgent way to break the fast after Church, and the fact that bakeries didn’t make bread on a Sunday. Meaning that housewives without a fully functioning spit lying around at home could take advantage of their local bread maker’s empty ovens – dropping off their own cuts of meat early in the morning, and picking them up, perfectly roasted, on the way back from the service. And so the Sunday Roast was born.
What about the trimmings? Well, Yorkshire puddings were originally an appetizer, cooked underneath the meat on the spit as a way of catching dripping juices as it rotated. As for potatoes (whether in a mashed or roasted form), this delicious little tuber was already a requirement on the dinner table. By late 16th century, potatoes had already undergone a tremendous surge in popularity following King Henry VIII’s proclamation of their supposed aphrodisiacal properties which would enable him to produce a son and heir.
Though meat is no longer roasted in front of the fire, and today it is baked in the modern oven, the term "Sunday roast" is still used. On Sundays throughout the UK, pubs and restaurants are packed full for the roast dinner; some even serve the meal on other days of the week. But for many, cooking and serving Sunday lunch at home is the very essence of British food and cooking. It's considered the time for families or friends to get together and share great food.
Sunday Roasts around the World
Believe it or not, the British roast dinner is famous around the globe with many countries that are/were part of the commonwealth emulating an extravagant family meal on a Sunday. I won’t be sharing them all, only enough to pique your curiosity and I am pretty sure some will even surprise you.
Argentina
The Argentineans consider Sunday lunch the most important family meal of the week: a time for everyone to reconnect and celebrate together with food. And given the climate and country’s reputation as a premium beef producer, it’s no surprise that the Asado or barbecue is their favorite style of cooking with beef featuring heavily.
France
French rugby fans like to refer to the English as Rosbifs after the popular Sunday dish, but the French love a roast too and on Sunday the classic meat is chicken. Poulet Rôti is usually served with potatoes and seasonal vegetables - sound familiar? Chicken is also popular on a Sunday served in other forms, such as in a casserole like Coq au Vin.
Japan
Nikujaga, literally translates as 'meat and potatoes’ and is a Japanese Sunday favorite. Originally created as an alternative to the beef stew served to sailors in the British navy, nikujaga has grown to become a common home cooked comfort food favourite across Japan. Seasoned with soy sauce and sugar, the stew only takes 30 minutes to cook and is a family favorite throughout the country.
Bangladesh & West Bengal
If the idea of a curry for Sunday lunch sounds like heaven, then head to the Bengal region of South Asia where the traditional Sunday lunch is Robibarer Mangshor Jhol, literally translating to the Sunday special meat curry, which is served with Bhaat, fresh steamed white rice. Every Sunday is a funday in all Bengali families as they sit together and enjoy their most leisurely meal.
South Africa
Another nation of beefy barbecue specialists, the South African braai is considered by many to be the definitive example of meat cookery and a Sunday staple across the country. Featuring a variety of domestic and game meats, the contents of a braai can vary enormously from place to place and promises a different eating experience with every sitting.
At its core, Sunday roast is built on generosity, conviviality and copious amounts of good food and drink. It’s about putting your family and loved ones first, spending time and cherishing the moments with them. When I think of Sunday roast, I think of family, sharing and being happy, and that is exactly how we are going to end our year. Having a much needed bonding time over zoom, eating a good meal, remembering those we lost this year and being grateful for our time together. We hope the last day of 2020 is exactly what you want it to be. Wishing you and your loved ones a happy and healthy new year!
Recipe — The Great British Sunday Roast
Serves: 6-8
What’s on our menu for NYE roast dinner/Sunday roast? We are featuring slow-roasted prime rib with bordelaise sauce, creamy garlic mashed potatoes, Yorkshire pudding, roasted rainbow carrots and sweet potatoes, and my personal favorite brussels sprouts with pancetta.
Slow Roasted Prime Rib
Season the Rib 1-4 Days Before
Standing Rib Roast - 4-6 lbs
Freshly Ground Black Pepper
Kosher Salt
This step has to be done the day before. If you want your meat to taste even better, you can do this 4 days prior to roasting. Season the roast generously with salt and pepper. Once the beef has been heavily seasoned, refrigerate the prime rib uncovered on a roasting pan/rack in the lowest shelf of your fridge. This will allow the salt to penetrate and season the beef more deeply with time. It will also dry out the surface of the beef which will give a better browning during roasting.
Roasting the Rib
Garlic - 8-10 cloves
Bring the roast out of the fridge and place it on a roasting pan or on a wire rack in a rimmed baking sheet. Let the prime rib come to room temperature at least 30 minutes before roasting. Make small slits all over the prime rib and fill each slit with a slice of the garlic. Make sure the fat cap is facing up, this way as it slow-roasts, the fat drippings will penetrate the meat and enhance the flavor.
Preheat your oven to the lowest possible temperature setting, between 150°F -170°F. Certain ovens can only go down to 250°F and no less. In 150°F, it will take about 6-7 hours whereas in a 250°F, it will take around 3-4 hours.
Place the prime rib in the oven and cook until it is ready in your desired degree of doneness. The best way to figure this out is to have an instant-read thermometer. If you like your steak to be
Rare - 125°F
Medium-rare - 135°F
Medium - 145 °F
Medium-well - 150°F
Well done - 160°F
For example, the lowest my oven went down to was 170°F and I slow-roasted the prime rib for 6 hours to reach medium-rare which is an internal temperature of 135°F. You can read more about cooking times, temperatures and degree of doneness here.
Once it is ready to your liking, remove roast from the oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. I used this time to roast the vegetables and bake the Yorkshire pudding.
About half an hour before the prime rib is ready to be served, preheat the oven to the highest possible temperature setting, 500-550°F. Once the oven is ready, remove the foil, place the roast back in the oven and cook until it is well-browned and crisp on the exterior, about 10-12 minutes. Remove from the oven, carve and serve immediately.
Note: the fat drippings at the bottom of your roasting pan, reserve it to make the Yorkshire pudding.
Brussels Sprouts with Pancetta
Pancetta - 4 oz, cut into small dice. If you can’t find pancetta, use thick cut bacon. If you have dietary restrictions, you can also use beef or turkey bacon.
Heat a large skillet over medium-high heat. Add diced pancetta and saute, tossing frequently until lightly browned, about 5 minutes.
Scoop out 2-3 tbsp of pancetta/bacon fat and reserve it in a bowl. We will be using the rendered fat from this as well as the fat dripping from the beef to bake the Yorkshire puddings
Shallots - ⅛ cup, minced
Brussels Sprouts - 1 lbs, shaved
Salt and Pepper - to taste
Once the pancetta has slightly browned, add the shallots. Saute until fragrant, about 2 minutes. Then add the brussels sprouts, sprinkle with salt and pepper as needed. Saute, tossing frequently until sprouts are glazed and tender. Taste adjust seasoning if necessary.
Pine Nuts - 2 tbsp
Parmesan - 2 tbsp, finely grated
In a small skillet, toast the pine nuts until they are golden-light brown. When ready to serve, sprinkle with toasted pine nuts and grated parmesan.
Yorkshire Pudding
Eggs - 2
Milk - ¾ cup
AP Flour - ¾ cup
Salt - ½ tsp
In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator for at least 30 minutes.
Bacon fat or Beef Drippings - 4 tbsp, if you don’t want to use drippings, use vegetable oil instead
Preheat the oven to 425°F. Put 1 teaspoon of the drippings or oil into as many sections of a mini muffin pan and put into the oven on the top shelf until very hot, almost smoking.
Bring the batter out of the fridge. As soon as you take the hot tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven. Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes.
Warning: Do NOT open the oven door until the end or the puds might collapse.
Creamy Garlic Mashed Potatoes
Garlic cloves - 10-12
Preheat the oven to 400ºF. Toss the garlic cloves with olive oil and a pinch of salt. Wrap it well in a foil packet and roast until soft, about 30 minutes. Even once soft, you can continue roasting until deeply golden for a more caramelized flavor — check the garlic every 10 minutes. Exact roasting time will depend on the size of your garlic, the variety, and its age.
Yukon Gold or Creamer Potatoes - 4 lbs
Peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration. Dice the potatoes into 1-inch (2-cm) cubes. Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
Salt - 2 tsp, plus more to taste
Unsalted butter - 1 stick (½ cup), melted
Transfer the potatoes and roasted garlic to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula. Add the melted butter, and stir to incorporate, then season with salt to taste.
Heavy Cream - 1 cup
Fresh Rosemary - 2-3 sprigs
Freshly Ground Black Pepper - to taste
In a small saucepan, combine the heavy cream and rosemary. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve. Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated. Top with a pat of butter, and freshly ground black pepper.
Note: If you prefer roasted potatoes over mashed potatoes, check out our Roasted Potatoes with Duck Fat we featured for our American Thanksgiving Feast.
Roasted Rainbow Carrots & Sweet Potatoes
Preheat the oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
Rainbow Carrots - 1 lbs, trimmed, peeled and cut into 2-3 inch long pieces
Sweet Potatoes - 1 lbs, trimmed, peeled and cut into 2-3 inch long pieces
Olive Oil - 2 Tbsp
Fresh Rosemary - 2-3 Tsp
Salt -1 tsp
Pepper - 1 tsp
Add the carrots and sweet potatoes to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with rosemary, salt, pepper, and toss with your hands to evenly coat.
Arrange the carrots and sweet potatoes in a flat layer with space between the pieces if possible and bake for about 40 to 45 minutes or until vegetables are lightly caramelized around the edges and fork-tender. Stir and flip halfway through baking to ensure all sides cook evenly. Baking times will vary based on the size of carrots and personal preference for doneness.
Italian flat-leaf parsley - 3 tsp, finely chopped
Fresh Lemon Juice - 2 tsp
Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately.
