Roast beef is a timeless classic for Sunday lunch and to get it right it needs rest, rest, rest. The best of the cooking happens from the residual heat that carries on cooking the meat after you take it out of the oven. This is the time when the beef becomes soft and tender. Cooking beef on onions gives the meat extra flavour but mostly it makes the best gravy, a must for Sunday lunch. Don’t forget my fool-proof Yorkshire Puddings to make the meal complete.
Serves 4 Adults & 2 Kids
1.5 beef roasting joint with fat
1 large onion
for the gravy
125ml red wine
1 tbsp plain flour
vegetable cooking water
salt and sugar
- Take the beef out of the fridge at least 30 minutes before roasting, this will result in more tender meat. Pre-heat the oven to 220°C (200°C Fan).
- Peel and slice the onion then in a roasting tray arrange in a shape roughly the same as the beef and grind over with salt.
- Salt the beef all over then place the meat on top of the onions. Place the dish in the middle of the oven for 20 minutes then turn the heat down to 195°C (175°C Fan) and cook for 40 minutes.
- Remove the beef from the oven onto a plate or carving board and loosely cover in foil then let it rest for 30 minutes in a warm spot.
- Whilst the beef is resting, pour off the roasting juice (discarding the onions) into a small saucepan over a medium high heat. Add 125ml of red wine and cook for a minute then add a tablespoon of plain flour and whisk to thicken. Gradually add vegetable water until you have the thickness you want then taste to adjust the seasoning with salt and sugar.
- Add any resting juices from the beef to the gravy then thinly slice the beef and serve with veggies and Yorkshire Puds.