48 mins
Sunday Roast Beef
Recipe by Graham
The British traditionally roast joint of beef on Sundays (which is probably why the French refer to them as "Les Roastbeefs"). There's no reason, however, why you shouldn't treat yourself to this delightful meal at any time. Arguments rage as to whether the meat should be well-cooked, pink or quite rare. There is no 'right' or 'wrong', there's only what suits you best!
With Roast Beef, you will soon find your own preference, but to begin with I would suggest that you make a note of the weight of your meat and then calculate the cooking time at 15 minutes for each 1lb (45g) weight, plus 15 minutes extra. This will produce a joint that is cooked right through. If you prefer it (as I do) still pink in the middle, you do not need to add the extra 15 minutes cooking time. You can see the full range of cooking times at our Beef Roasting Times page.
Summer Pudding 
SuperEasy Chocolate and Walnut Cake Ingredients for Sunday Roast Beef
Currently displaying quantities in US Imperial Measurements
How to Cook Sunday Roast Beef
- 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.
- * If you have problems finding beef dripping, you can use duck or goose fat instead.
GRAHAM'S HOT TIP:
If you are making gravy to go with your roast, drain the fat from the roasting tin and use the residual meat juices to enhance the flavour. Serve with Yorkshire Puddings and Horseradish Sauce... Graham's favourite English dish!
What To Eat Tonight
The versatile egg just hides quietly in your kitchen waiting for the word of command, then transforms itself into a million different meals.
What do you do with the leftovers? There are so many really great ways to make use of them that your should never waste anything.
The main course is often the easiest to plan but, when entertaining, what do you use as a starter course? Here are some great choices.
Other Beef Recipes
Springtime Brisket Roast uses meat from the brisket muscles. As cattle do not have collar bones, these muscles support about 60% of the body weight.
Mince and Onion Sandwich is stupidly simple to make but the taste is rich and comforting. The beef absorbs all the great flavours of the onion soup.
The greatly improved texture and flavour of your own Beefburgers make them well worth the small amount of effort you need to expend to make them.
