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2kg
(4 lbs) joint of beef
To
Cook:
Spread the fat surface with a mixture
of mustard and black pepper. Add some
peeled shallots or onion halves around
the joint to give extra flavour and
colour to the gravy. Set oven to Gas
Mark 6, 200°C (400°F). Place the joint
in the hot oven for 15 minutes, reduce
the temperature to Gas Mark 4, 180°C
(350°C) and allow 15 minutes per 1/2
kg (1 lb) for rare, plus 20 minutes
extra for medium or 30 minutes extra
for well done. To be absolutely accurate,
use a meat roasting thermometer. When
the meat is cooked remove from the oven,
cover loosely with foil and allow to
rest for 30 minutes. This resting time
allows the juices to settle; the meat
firms up so it is easier to carve.
To
Serve:
Spoon off the fat. Add some wine
or water to the juices. Boil over a
high heat and taste for seasoning. Serve
with the sliced roast. Delicious with
crispy roast potatoes, roast vegetables
or a creamy vegetable purée.
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