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–+ servings
The large glass base of the Ninja Crispi with a roast beef joint surrounded by roast potatoes and parsnips

Ninja Crispi Roast Beef Dinner

Maria Bravo
Delicious, juicy roast beef with crispy roast potatoes and parsnips
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 1 hour 45 minutes
Course Dinner, Main Course, Sunday Roast
Cuisine British
Servings 4 people

Equipment

  • 1 Ninja Crispi Air Fryer check out below the recipe card for instructions for other air fryers

Ingredients
  

  • 1 kg floury potatoes like Maris Piper or King Edward peeled weight was 850 g
  • 2 parsnips 100 g
  • 210 g Brussels sprouts optional, we won't make you eat them if you don't like them
  • 1 head broccoli or tender stem broccoli
  • 1 cube OXO Beef Stock
  • 2 tablespoons vegetable oil
  • 600 g beef joint this one was a beef joint from the Co-Op that comes with a beef stock basting butter but it can be a simple beef joint and you can, if you want, add some butter to the top but you can just season it with salt, pepper and mixed herbs too
  • 4 Yorkshire Puddings shop-bought to make life easier
  • Salt to taste
  • Pepper to taste

Gravy

  • Gravy Granules don't ask, life is what it is and there's zero shame, follow the instructions in the tub. We used Bisto
  • 1 cube OXO Beef Stock

Instructions
 

  • Prepare the vegetables: peel and chop the potatoes and parsnips into medium size chunks, wash and remove any discoloured leaves from the Brussels Sprouts, chop the Broccoli into bite-size pieces.
  • Place the potatoes and parsnips into a big saucepan with plenty of cold water, bring to the boil then parboil for 10 minutes.
  • Drain the potatoes and parsnips and, while still in the pan season with salt, pepper and one crumbled beef OXO cube. Add approximately 2 tablespoons of vegetable oil, put the lid on the saucepan and shake until all surfaces of the potatoes and parsnips are coated.
  • Place the beef joint into the centre of the large glass container of the Ninja Crispi.
  • Fill the remaining space in the Crispi with the potatoes and parsnips. Don't worry too much about overfilling as everything will shrink slightly during cooking.
  • Cook on Roast setting for 30 to 40 minutes, depending on how well done you want your beef. With a thermometer check the temperature of the centre of the beef after 30 minutes, if it's between 48 and 52º C (if you’re in the United States, in Fahrenheit that is between 118.4 and 125.6 F) , it’s perfect for rare and so on.
  • When the beef is done, take it out to rest. Spread out the potatoes and parsnips in the Crispi and cook on Roast for 5 to 10 more minutes depending on how crispy you want them.
  • Put your Brussels Sprouts into a saucepan of cold water and bring to the boil. You can always steam them in the Always Pan, which we love for steaming vegetables, you can do carrot batons at the same time too.
  • With 3 minutes to go on the Ninja Crispi, put your ready-made Yorkshire puddings on the top of the potatoes to cook them too. If you miss this and it has already beeped, don’t worry, just add the Yorkshire Puddings to the Crispi and Roast for 3 more minutes, the potatoes and parsnips will only benefit from this.
  • When the Brussels Sprouts have come to the boil, add the broccoli and boil for around 5 to 10 minutes, depending on how al dente you like your vegetables!
  • While you're waiting for everything else to finish, slice the beef ready for serving later.
  • Drain the vegetables when they're cooked, using some of the boiled water as a base for your gravy. We used gravy granules and another OXO beef stock cube to make ours, but you could also use the beef juices at the bottom of the Crispi for a richer gravy.

Notes

Air fryers vary so timings for your specific air fryer might too. The size of the potato chunks can have an effect too, as can the variety of potatoes and the beef joint, just add time as desired, you've got this
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