Roast beef with gravy

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

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.