Mains
Roast Beef with Gravy
The Quirky Foodster Team
Ingredients
- 1.5 kg (3.3 lb) Beef topside or sirloin joint
- 2 tbsp Olive oil
- to taste Salt and pepper
- 300 g total (10 1/2 oz total) Carrots, onion and celery, roughly
- 500 ml (2 cups) Beef stock
- 2 tbsp Plain flour
- 100 ml (1/3 cup + 1 tbsp) Red wine (optional)
Method
- Preheat the oven to 220°C (425°F).
- Rub the beef joint all over with olive oil, salt and pepper.
- Scatter the chopped carrots, onion and celery in the base of a roasting tin and place the beef on top.
- Roast for 20 minutes at 220°C (425°F), then reduce the oven to 180°C (350°F) and continue roasting for about 60 to 70 minutes for medium, or until a meat thermometer reads the desired doneness.
- Remove the beef from the oven, transfer to a board, cover loosely with foil, and rest for at least 20 minutes.
- Place the roasting tin with the vegetables and any juices over medium heat on the stovetop.
- Stir in the flour and cook for 1 minute, then gradually whisk in the beef stock and red wine, if using.
- Simmer for 5 to 8 minutes until thickened, then strain through a sieve into a gravy jug, pressing the vegetables to extract flavour.
- Carve the rested beef into slices and serve with the hot gravy.
Introduction: The centrepiece of the traditional English Sunday roast, slow-roasted beef served with rich gravy has been associated with English national identity for centuries, so much so that the English were historically nicknamed ‘roast beefs’ by other Europeans.
Cultural Background: The centrepiece of the traditional English Sunday roast, slow-roasted beef served with rich gravy has been associated with English national identity for centuries, so much so that the English were historically nicknamed ‘roast beefs’ by other Europeans.
Storage: Store cooled, sliced beef and gravy separately, covered, in the refrigerator for up to 3 days.
Reheating: Reheat slices gently in a covered dish with a little gravy in an oven at 150°C (300°F) for about 10 minutes, to avoid drying out the meat.
Tips: Resting the beef properly after roasting is essential, as it allows the juices to redistribute for tender, evenly pink slices. Use a meat thermometer for accuracy: around 55 to 57°C (131 to 135°F) for medium-rare, or 60 to 63°C (140 to 145°F) for medium.
Variations: Adding a splash of red wine to the gravy gives extra depth and colour. A vegetarian nut roast with the same gravy is a common alternative centrepiece for a meat-free version of the Sunday roast. Horseradish sauce is a classic, traditional accompaniment served alongside. This dish is centred on roast beef and has no direct vegetarian conversion; a vegetarian Sunday roast typically substitutes a baked nut roast or lentil loaf as the centrepiece, served with the same vegetable-based gravy made using vegetable stock.
Nutrition: Calories: 410 kcal | Protein: 38 g | Carbs: 6 g | Fat: 25 g
FAQs:
Q: How do I know when the beef is done to my liking?
A: A meat thermometer is the most reliable method: around 55 to 57°C (131 to 135°F) for medium-rare and 60 to 63°C (140 to 145°F) for medium, checked at the thickest part of the joint.
Q: Why is resting the meat so important?
A: Resting allows the juices, which are pushed to the centre of the joint during roasting, to redistribute evenly, resulting in a moister, more tender result when carved.
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