You'll Need

• 1.25kg / 2½lb lean boned and rolled beef rib joint
• 3 red onions, peeled
• 600ml / 1 pint beer

For the batter

• 150g / 5oz plain flour
• 3 eggs
• 300ml / ½ pint milk

For the vegetables

• 100g / 4oz carrots, peeled and cut into chunks
• 1 celery stick, cut into chunks
• 1 leek, cut into chunks
• 2 parsnips, peeled and cut into wedges
• 30ml / 2 tbsp oil
• 300ml / ½ pint good hot beef stock
• 15-30ml / 1-2 tbsp gravy granules

1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
   
   
2. Calculate the cooking time for the beef joint. Line a roasting tin with foil and place 2 red onions in the bottom with the meat on top. Place meat in the oven.
   
   
3. Halfway through cooking the meat top the liquid up with the remaining beer and loosely wrap the beef with the foil.
   
   
4. Meanwhile make the batter for the vegetable toad-in-the-hole; in a bowl mix together the flour and eggs, then add the milk and whisk until smooth. Into a medium sized roasting tin place the carrots, celery, leek, parsnips and the remaining onion. Pour over the oil and place into the oven alongside the beef for the last 15-20 minutes of cooking time.
   
   
5. Once the beef is cooked remove from the oven and increase the oven temperature to Gas mark 7, 220°C, 425°F. Pour the batter over the vegetables and cook for 15-20 minutes until golden and well risen.
   
   
6. While the vegetable toad-in-the-hole is cooking let the beef rest wrapped in foil and transfer the onions and any beer and juices to a pan. Add the stock and bring to the boil. Stir in the gravy granules and heat until thickened. Sweeten to taste if desired with a little sugar or a spoonful of redcurrant jelly.
   
   
7. Serve the beef sliced with the vegetable toad-in-the-hole and gravy.