Ingredients
1 large British beef roasting joint (approx 1.5kg)1 tbsp plain flour
2 large red onions, cut into wedges
16 shallots, peeled
2 bulbs of garlic, cloves separated but unpeeled
15 g fresh thyme
200 g Chantenay carrots, trimmed
A little (sunflower) oil
Method
1. Take the joint out of the fridge 30 minutes before cooking to bring it up to room temperature. Preheat the oven to 230ºC, fan 210ºC, gas 8.
2. Weigh the beef to calculate the exact cooking time – for medium, cook for 15 minutes per 450g plus an extra 20 minutes; for well-done, cook for 20 minutes per 450g plus an extra 20 minutes.
3. Put the beef in a large roasting tin. Sift the flour and mustard together in a bowl, then use a tea-strainer or sieve to dust it over the fatty side of the joint. Season with freshly ground black pepper.
4. Roast the joint for 20 minutes, then reduce the oven temperature to 200ºC, fan 180ºC, gas 6 and cook for the remaining calculated cooking time. Baste the joint every 30 minutes with the pan juices.
5. An hour before the end of cooking time, put the onions, shallots and garlic in the roasting tin around the meat. Scatter over the sprigs of thyme, reserving a few sprigs for garnish. Toss the vegetables in the pan juices to coat; drizzle them with a little (sunflower) oil if necessary.
6. When the beef is cooked to your liking, transfer it and the roasted vegetables to a serving platter and cover loosely with foil. Let the meat rest for 20 minutes. Carve and serve with the roasted onion, garlic and shallots, plus veggies and trimmings of your choice. Garnish with the reserved thyme.
2. Weigh the beef to calculate the exact cooking time – for medium, cook for 15 minutes per 450g plus an extra 20 minutes; for well-done, cook for 20 minutes per 450g plus an extra 20 minutes.
3. Put the beef in a large roasting tin. Sift the flour and mustard together in a bowl, then use a tea-strainer or sieve to dust it over the fatty side of the joint. Season with freshly ground black pepper.
4. Roast the joint for 20 minutes, then reduce the oven temperature to 200ºC, fan 180ºC, gas 6 and cook for the remaining calculated cooking time. Baste the joint every 30 minutes with the pan juices.
5. An hour before the end of cooking time, put the onions, shallots and garlic in the roasting tin around the meat. Scatter over the sprigs of thyme, reserving a few sprigs for garnish. Toss the vegetables in the pan juices to coat; drizzle them with a little (sunflower) oil if necessary.
6. When the beef is cooked to your liking, transfer it and the roasted vegetables to a serving platter and cover loosely with foil. Let the meat rest for 20 minutes. Carve and serve with the roasted onion, garlic and shallots, plus veggies and trimmings of your choice. Garnish with the reserved thyme.
Original recipe idea here
Now after that delicious meal ... just some washing up to do ... any volunteers!
All the best Jan
16 comments:
Yum, now you're making me hungry. I don't think you can beat beef for a Sunday roast, it's my very favourite, served with Yorkshire puds of course.
Great recipe!
if you fed me that, i would wash dishes for a week. it looks so yummy and is cooked perfectly for my taste, i don't like meat too rare!! it's a great recipe....but i did chuckle at calling it a joint!!!
I was sold on it when I read the words 'Beef' and 'Mustard Crust.' That sounds delicious! I'm a big fan of mustard and of crusts - beef, pork, anything that can get a crust.
Jo
Yes, Roast Beef is a great favourite and I like mine cooked slightly pink with some low carb Yorkshires ... so yummy!
Have a great weekend
All the best Jan
Galina
Thank you for your comments - hope all is well with you.
This Roast Beef Recipe idea has got to be one of my favourites!
Have a good weekend
All the best Jan
Debbie
I do like my Roast Beef 'Joint' just slightly pink, it tastes great.
Yes, funny point about the joint LOL!
Have a good weekend
All the best Jan
Judy (Cranberry Morning)
I do think this a great recipe - just right for sharing with blogging friends.
I do like your recent blog post about Ely Cathedral.
Happy Weekend Wishes
All the best Jan
To tell you the truth, Jan, it is a stressful time for me now. Nothing really happened, but I am under some stress.
Galina
So sorry to hear you are under some stress. Many people find drinking herbal teas can help, I don't know if you like herbal tea?
But I'm sending sincere and positive good thoughts your way and hoping you feel less stressed, and things improve soon for you.
Take Care
All the best Jan
We must have the same taste in food. All your recipes are so delicious looking. I have a piece of steak in the oven right now. That mustard crust would have gone great but there's always next time :) Have a great weekend Jan.
Denise
As you say ... there will always be next time.
There are so many lovely recipe ideas available to us, this one is especially nice to share, eat and enjoy with family and friends.
Happy Weekend Wishes to you to ...
All the best Jan
We do a Sunday roast each week. Though not cow. We do organic locally raised chickens. But whatever you make, there's nothing (to me), like a Sunday roast.
Heaven I say, heaven.
Ivy
Roast Chicken Sunday lunch sound good to me, and organic even better!
Enjoy it ...
All the best Jan
Roast beef and yorkshire puds is the best combo for a Sunday roast ever. We don't have it many times during the year but when we do I really, really enjoy it.
Lisa x
Lisa
There is something almost comforting about sitting down together for a good Sunday Roast, and Roast Beef and Yorkshire Pudding do go well together don't they.I use almond flour to make mine,you can see the recipe in the comments here
http://thelowcarbdiabetic.blogspot.co.uk/2015/06/roast-beef-such-very-traditional-meat.html
All the best Jan
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