How to Cook Wing of Beef
Wing of beef is a richly flavoured joint that benefits from careful roasting and a good rest. This method ensures a tender, medium-rare finish with a rich, glossy gravy made from the pan juices and vegetables.
Minimum Cooking Time
60 minutes, plus resting time.
Method
- Remove the joint from packaging, pat dry, and bring to room temperature.
- Preheat oven to 210°C (fan-assisted) or 230°C (non-fan) / Gas mark 8.
- Choose a large, heavy-based roasting tray with deep sides and handles.
- Season the meat with good quality sea salt just before cooking.
- Make a trivet using roughly chopped onion, carrot, and celery (or celeriac), plus a bay leaf, sprig of thyme, and a few black peppercorns.
- Place the beef fat-side up on the trivet lining the base of the tray.
- Roast in the centre of the oven for 20 minutes, then reduce temperature to 160°C (fan) or 180°C (non-fan) / Gas mark 4.
- Continue roasting for 15 minutes per 500g, aiming for a core temperature of 52°C for medium rare.
- Remove from oven, transfer to a clean tray, and cover with foil to rest for at least 20 minutes.
Making the Gravy
Leave the roasted vegetables in the tray. Make up 500ml of beef stock and deglaze the tray by stirring in the stock and scraping up caramelised juices. Pass through a fine sieve, pressing the vegetables to extract flavour.
Transfer to a clean saucepan, bring to a simmer, and thicken if needed by whisking in a teaspoon of cornflour mixed with cold water. Reduce until the gravy is rich and glossy.