Mustard and Thyme Roast Beef, with Caramelized Onion Gravy
Serves: 6
Preparation: 60 minutes
Cooking Time: 120 minutes
Hereford sired cattle, which have naturally marbled beef, giving succulence and full flavour. Roasting joint made for longer cooking, and can be eaten rare or slow cooked for a tender well cooked joint.
Ingredients
- Hereford beef joint
- 1 tbsp crushed black pepper
- 3 tbsp dried thyme
- 2 tbsp mustard powder
- 4 tbsp olive oil
- (for the gravy): 4 tbsp plain flour
- 2 beef stock cubes 4 tbsp caramelized onion chutney 2 tsp marmite
Method
- Pre-heat the oven to 190C/170C fan/gas 5.
- In a bowl mix the olive oil, thyme, mustard and pepper, with a good pinch of salt.
- Rub the mixture over the joint of beef. Let it stand for around an hour, or overnight if possible.
- Sit the beef in a roasting tin, and roast for 50-90 minutes depending on how well done you prefer it, (50 minutes for rare and 80 for well done. Roughly 60 minutes is medium)
- When cooked to your liking, take out of the oven, cover with foil and rest for 30 minutes.
- For the gravy, pour any meat juices from the tin into a jug and set aside. Wait for the fat and juice to separate.
- When the fat is visible on the top, take 2 tbsp and put it back into the roasting tin. Discard the rest of the fat.
- Put the roasting tin on a medium heat on the hob, let the fat get hot, then stir in the flour, stock cubes, chutney and marmite.
- Gradually stir in 700ml of boiled water. Let the liquid simmer until the gravy thickens.
- Serve with the finely sliced beef.
