48 mins
Sunday Roast Beef
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!
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