Nothing quite a British as Roast Beef and Yorkshire Puddings for Sunday lunch, is there? Even the French call us ‘Les Rosbifs’ and I’m not sure whether it’s a bad thing or good! Anyhow, good roast beef is a fantastic meal centre for a family lunch and it’s not that hard to do a slower-cooked roast that is easy to carve and cut.
Get a joint of Topside or Silverside, it will say on the front how much it serves or ask your butcher.
Take the joint out of the fridge for an hour before roasting to bring it up to room temperature. Pre-heat the oven to 140 degrees (based on a fan oven).
In a roasting tin, put a layer of rocky chopped red onions, 2 or 3 should be enough. Rest the joint on top and liberally season with salt and pepper. Cover with foil and pop in the oven.
Roast for 7 minutes per 100g of weight. This will give you medium meat on the outside and medium rare in the middle. Add a further 15 minutes if you want it cooked more thoroughly. Baste occasionally and replace the foil.
Take out 30 minutes before carving, place on a chopping board and cover with the foil and a tea towel until your ready to serve up.
Use the juices and onions for your gravy and don’t forget the Yorkshire Puddings – check out my recipe for foolproof Yorkshires!