British Roast Beef 

When your topside beef, potatoes, even parsnips are locally sourced in our green and pleasant land nothing tastes more like home than a rare roast beef dinner. Served with a generous side of English mustard heat. 

  • 4 Minutes 
  • 15 Minutes 
  • 60 Minutes


Roast Beef

  • 1 kg corner cut beef
  • a little vegetable oil or olive oil
  • sea salt


  • 1 - 2 teaspoons flour
  • 150 ml red wine
  • 300 ml beef stock
  • 1 teaspoon redcurrant jelly


  1. Remove the meat from the fridge about an hour prior to cooking. Remove any packaging.

  2. Place the oven on its highest setting (220°C fan, Gas mark 8) and allow to come up to full temperature. Drizzle a small amount of oil onto the meat and using your hands rub this all over. Season with a little flakey sea salt. Place the meat into a large roasting tray and blast for about 10-15 minutes until golden all over.

  3. At this stage turn the oven right down to 140°C fan, Gas mark 3, add a little water to the bottom of the roasting tray and cook for about 15 mins/500g plus 20 mins for rare, 20 mins/500g plus 20 mins for medium and 25-30 mins/500g plus 25 mins for well done or until the internal temperature reads:

  4. 48c-50c for rare

  5. 53c-55c for medium rare

  6. 58-60c for medium

  7. 65-70c for well done

  8. Cover loosely with foil and leave somewhere warm to rest for about 30 minutes.

  9. Make a little gravy to accompany using the meat juices, by tipping away most of the fat. Stir in the flour and cook for 1 minute, then gradually stir in the wine and boil until reduced by half. Add the stock and also any meat juices from the meat. Simmer until reduced and a good consistency.

  10. When ready to serve, slice into thin slices, serve on warmed plates with accompanying roast potatoes and seasonal vegetables, as well as generous smears of Colman’s mustard.