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Saturday, 24 September 2016

Thyme and Roast Beef, with a Mustard Crust

image of thyme from wikipedia

Usually a favourite for Sunday dinners when it’s sprinkled on to roast meat or veg, you’ll find trusty thyme in most herb racks. But there’s so much more to this aromatic shrub. Here’s everything you need to know about thyme recipes.

What is thyme?

A modest-looking shrub with long thin sprigs of sprouting leaves. The sprigs and leaves can be used fresh, ground or dried. Just a teaspoon adds a pungent earthy flavour – but it’s not too overpowering, so it’s great for layering with other seasoning. Thyme is an aromatic herb, which means it’s used as much for its fragrant scent as its taste.

Where is thyme from?

Part of the mint family, thyme grows in Southern Europe and the Mediterranean. The ancient Greeks loved it for its fragrant aroma and used it as incense.

How do I use thyme?

If it’s fresh thyme, you can use just the leaves, whole sprigs or chop it up. Dried thyme can be used during cooking so the flavour has time to infuse – think pasta sauces, soups and even baking – or sprinkled on top of dishes to give an instant flavour boost. Generally, 1 tsp dried thyme is equal to 1 tbsp (3 tsp) snipped fresh thyme.

What can I make with thyme?

It’s great for meat marinades and cracking in veggie traybakes. Feeling more adventurous? Use it to liven up grilled fish, homemade pizza, creamy risottos or even cocktails. Plus, it pairs amazingly with lemon and goes great with other Mediterranean herbs like oregano, parsley and rosemary.

How long does thyme keep for?

Fresh thyme lasts for up to a couple of weeks in the fridge, while the dried stuff lasts for two to three years when stored in a cool, dark cupboard. Make sure you keep the lid tightly closed when you’re not using it.

Words above taken from here

If you are looking for something tasty for a great family Sunday meal, you've found it! This lovely recipe has a crisp mustard crust, and uses thyme, which just adds to the flavour. These ingredients serves four with leftovers, which are just perfect for use with some lovely swede rosti the next day!


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

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.

Original recipe idea here

We bring a variety of articles and recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Anonymous said...

Thyme and roast beef, a lovely mix.
Rosemary with thyme goes well too.


Nikki (Sarah) said...

I rarely cook meat but this recipe sounds nice. Hey Guys - wishing you both an amazing day out there. I hope you're getting the Fall temps we are because it's beautiful.

PerthDailyPhoto said...

I'm a fan of thyme Jan, that and turmeric are well used in my cooking 😊 Happy weekend.

JFM said...

Jan, your photo looks so good that I my stomach is growling.
This sounds delicious and I am definitely going to try it!!!
Thyme is amazing for adding flavor...I use it often.

Another wonderful post~

Have a Wonderful Weekend


eileeninmd said...

Hello, the roast beef look delicious. Thanks for sharing the recipe. Happy weekend to you!

TexWisGirl said...

i use it on chicken and pork, too. love the aroma. :)

Jo said...

That's really got my taste buds going, we don't usually have a Sunday roast dinner but we just might tomorrow.

Sandra Cox said...

I've never tried to grow thyme. The sprigs look a lot like rosemary don't you think?
Have a great weekend.

Carla from The River said...

I am going to be making roast tonight for dinner. :-)

I will be out of the office for a week. ;-) We are heading off on a family adventure to South Dakota. I will catch up with you soon.
xx oo

The Joy of Home with Martha Ellen said...

Thyme adds so much to many dishes including your lovely roast, Jan. My thyme did not like the hot humid summer we had this year. I'll have to use dried.
Have a nice weekend. ♥

The Happy Whisk said...

Looks good. I love the stuff.


Sara - Villa Emilia said...

Wow, again I found so many tasty and interesting posts when visiting this blog! :)
I try to eat as little meat as possible, but I must say the roast does sound good.
Wishing you a happy Sunday and a lovely new week! xx

Martha said...

This looks delicious!