Classic Roast Beef
This traditional British roast beef recipe creates a succulent centrepiece with a flavourful crust. The joint is seasoned with mustard and roasted, with timings provided for rare, medium, or well-done preferences. A rich gravy, made from the pan juices and optional stout, completes the dish. It is an ideal main course for a special meal, serving four people.
Ingredients
- Large (about 2kg) British beef roasting joint by Sainsbury’s
- 1 tbsp English mustard by Sainsbury's
- 1 tbsp plain flour by Sainsbury's
- 400ml beef stock, made with 1 beef stock cube by Sainsbury’s
- Splash of dark stout (optional)
Method
- Remove the beef joint from the refrigerator 30 minutes before you plan to cook it. Heat your oven to 220°C, fan 200°C, gas 7. Weigh the joint to determine its cooking time. For rare meat, calculate 15 minutes per 500g, plus 15 minutes. For medium, allow 18 minutes per 500g, plus 20 minutes. For well done, use 22–27 minutes per 500g, plus 25 minutes. If present, take off any netting and tie the joint with kitchen string. Place it in a roasting tin with the fat side facing upwards.
- Spread the mustard over the fat layer and season with salt and pepper. This helps create a delicious crust. Roast the beef for 30 minutes. After this, lower the oven temperature to 180°C, fan 160°C, gas 4 and cook for the remaining time you calculated. You can cover the joint with foil if it begins to brown too much.
- Every 30 minutes, baste the meat with the juices collected in the tin. To check if it is cooked, insert a meat thermometer into the thickest part. For rare beef, it should read 60°C. For medium, aim for 70°C. For well done, look for 80°C. If you do not have a thermometer, use a metal skewer. Insert it, wait 30 seconds, then touch the tip to your wrist. A cold skewer means it needs more time, warm indicates rare, fairly hot means medium, and very hot means well done.
- Once cooked, transfer the beef to a board, cover it with foil, and let it rest for 20 minutes. To make the gravy, place the roasting tin on the hob. Spoon out any excess fat. Sprinkle the flour into the tin and cook for about 1 min, stirring constantly. Slowly pour in the beef stock and the stout, if using, while stirring to lift all the tasty bits from the tin. Bring the mixture to the boil and let it bubble for a minute. Finally, strain the gravy before serving with the sliced beef.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryMain course
Cuisinebritish
AuthorFood Network UK
