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.
Ingredients (Serves 4)
1 kg corner cut beef
a little vegetable oil or olive oil
1 - 2 teaspoons flour
150 ml red wine
300 ml beef stock
1 teaspoon redcurrant jelly
Remove the meat from the fridge about an hour prior to cooking. Remove any packaging.
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.
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:
48c-50c for rare
53c-55c for medium rare
58-60c for medium
65-70c for well done
Cover loosely with foil and leave somewhere warm to rest for about 30 minutes.
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.
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.
Ask your butcher to cut a single piece of muscle from the topside, usually called “the corner cut”.