Roast beef with gravy

SERVES 6 PREPA­RA­TION: 10 MIN COOK­ING: 1 HR 10 MIN REST­ING: 30 MIN

Drum Food - - CONTENTS -

15ml (1T) black pep­per­corns 5ml (1t) co­rian­der seeds 15ml (1T) mus­tard pow­der 15ml (1T) dried thyme salt

15ml (1T) olive oil

2kg top­side beef

GRAVY

45ml (3T) flour

1 beef stock cube

750ml (3c) hot wa­ter roast pota­toes to serve grilled veg­eta­bles to serve

Pre­heat the oven to 180°C.

1 Crush the pep­per­corns and co­rian­der seeds in a pes­tle and mor­tar then mix in the mus­tard pow­der, thyme and a lit­tle salt. Stir in the oil and rub the mix­ture all over the beef.

2 Roast the meat in a roast­ing pan for 1 hour or un­til done to your lik­ing.

3 Re­move from the pan (set aside the pan and the pan juices), place on a plat­ter and cover with alu­minium foil. Let the meat rest for 30 min­utes be­fore carv­ing into slices.

4 GRAVY Put the roast­ing pan with the beef juices across two heated plates on the stove top and stir in the flour and stock cube. Cook for 1 minute, scrap­ing up any beefy bits stuck to the bot­tom of the pan. Grad­u­ally stir in the wa­ter.

5 The gravy should have a thick con­sis­tency by the time it starts to bub­ble. Trans­fer to a gravy boat and keep warm un­til you’re ready to serve it with carved slices of beef, roast pota­toes and grilled veg­eta­bles.

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