Sunday Roast Beef

Serves: to serve 6

Prep Time: 3 Minutes

Cook Time: 45 Minutes

Ready In: 48 mins


2 lb - joint of beef suitable for roasting (like Silverside)

2 tablespoons - beef dripping*

  - salt and pepper


  1. Place the joint, fat side up, on a wire rack (if available) in a shallow roasting tin. Season the meat with salt and freshly ground pepper then rub or spread with the beef dripping. Place the roasting tin in a very hot preheated oven Mk 8 - 450ºF - 220ºC for for about 10 minutes then reduce the oven to fairly hot Mk 5 - 375ºF - 190ºC. Cook according to the weight (or your own preference) then transfer the joint to a warmed serving dish. Allow to stand for 10-15 minutes then remove any string and, if necessary, secure any loose portions with a meat skewer. To keep the meat hot, you should place a piece of aluminium foil over it and keep it near the warm oven.
  2. * If you have problems finding beef dripping, you can use duck or goose fat instead.