Roast beef is definitely top of my dream meal list. Done well (but not well done!) there is nothing better. I’ve already shown how to do a simple roast but I’ve been trying to find a way to do a slow roast that retains moisture and provides a melt in the mouth experience. This is it, a wonderful way to create a fabulous Sunday roast with a gravy you’ll love.
To feed around 6 people, you will need:
- 900g-1kg Topside joint of Beef, taken out the fridge half an hour before using
- 2 red onions, sliced
- 4 garlic cloves, crushed
- 300ml red wine
- 300ml water
- 1 teaspoon dried rosemary
- 2 tablespoons tomato purée
- 1 beef stock cube
- 2 heaped teaspoons cornflour
Preheat the oven to 160 degrees.
Put a large, deep roasting tin on the hob and add a good glug of oil. Heat until smoking. Add the beef and fry each side quickly until lightly brown. Put to one side.
Add more oil to the tin and fry the onions and garlic until they soften. Add the wine, rosemary and purée and bring to the simmer. Stir for a couple of minutes. Add the water, the crumbled stock cube plus a generous seasoning of ground black pepper and salt, and stir again for a couple of minutes.
Even out the onions and place the beef on top. Cover tightly with foil and pop in the oven.
Roast for 3 hours. Take the tin out of the oven every 30 minutes and baste the joint well. Ensure the foil is replaced properly each time.
Rest the joint for 30 minutes before carving. Beware the joint will be super soft so make sure your knife is sharp!
While it’s resting, pour the juices from the tin through a sieve into a saucepan. Bring to the boil. Stir the cornflour with some water so it forms a runny paste and gradually add to the gravy, stirring to ensure there are no lumps. Stop pouring when the gravy has reached the thickness you like. Turn the heat right down and simmer slowly until the beef is ready, stirring occasionally. Serve with the beef.
Check out my Yorkshire pudding recipe too for a perfect accompaniment!