Sunday Roast: the British National Treasure

Ingredients: 1.5 kg beef * 2 tbsp sunflower oil * 200 g mushrooms, finely chopped * 1 shallot, finely chopped * 2 tsp chopped thyme leaves or 1 bundle various fresh herbs *2 garlic cloves, crushed * 1 1/2 tbsp plain flour * 1/4 cup brandy * 2 cups beef broth * 1/4 cup cream * mashed potatoes, to serve * steamed baby broccoli, to serve * salt and pepper * 2 tbsp butter

Well, when it comes to Sunday lunches, beat our family traditional delicious Sunday roast.

Heat half of the oil in a frying pan over medium-high heat. Add the mushrooms, shallot and thyme and cook until soft, stirring. Add garlic and cook for a minute until fragrant. Season. Transfer to a plate and let it cool. Preheat the oven to 170 °C. Use a sharp knife to cut a slit in the centre of the beef to form a pocket, not cutting it all the way through. Fill with the mushroom mixture and tie with a

Heat the remaining oil in a large pot. Cook the beef for a few minutes until well Add 1 cup of the broth. Cover the pot, and place it in the oven for 2–3 hours depending on how well done you prefer the meat to be. Remove the finished roast, place in a covered pan to keep it warm.

Put the pot with the meat juices over medium-high heat. Add the flour and cook until bubbling, stirring continuously. Gradually add brandy, stirring and scraping the base to Then stir in the remaining broth. Bring to the boil and simmer, stirring constantly, until the gravy is thick and smooth. Stir in the cream and strain into a jug. Remove the string. Slice the roast and serve with the gravy drizzled over the meat, and mash and broccoli as a