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
Fried and Grilled (Broiled) food is usually quick and easy to do. Our whole range goes from stupidly simple to fiendishly complex!
Lamb is sometimes thought of as "tough" meat but, properly cooked, it is one of the finest meats for both everyday and when entertaining.
Comfort foods don't have to be bad for you. We have lots of traditional recipes that will give you that nostalgic, sentimental feeling.
Other Beef Recipes
The centre cut steak is taken from the 'thick flank', between the rump and the topside and silverside. This produces a very lean steak
Marita's Beef Stew and Herb Dumplings is so called because my ex-wife, Marita, frequently used to make it for myself and the kids. Ah, fond memories!
Manx Pasties are a well known traditional dish that were made for miners to take with them underground. They are equally delicious served hot or cold.
