This is a classic beef Sunday roast with all the trimmings; gravy, roast potatoes and Yorkshire puddings. To Cook Rare: 20 minutes per 450g plus 20 minutes To Cook Medium: 25 minutes per 450g plus 25 minutes To Cook Well Done: 30 minutes per 450g plus 30 minutes
1.3kg lean rump roast or topside joint 1 tablespoon English mustard powder For the Yorkshire Puddings: 175g strong plain flour Pinch salt 2 large eggs, beaten 1 teaspoon fresh thyme leaves 300-400ml milk 2 tablespoons sunflower oil or beef dripping For the Red Wine Gravy: 25g plain flour 450ml good, hot beef stock or water 300ml full bodied red wine For the Roast Potatoes: 1.8kg roasting potatoes, peeled and cut in half 100ml sunflower or olive oil, or 100g beef dripping, goose or duck fat
1. Preheat the oven to 180-190°C, 160-170°C Gas Mark 4-5. 2. Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper and rub the mustard over the surface and season. 3. Place the beef on a metal rack in a large roasting tin and roast for the preferred calculated cooking time, basting occasionally with the rich beefy juices. If the bottom of the pan seems a little dry, add a little beef stock or water. 4. 1 hour before the end of the cooking time, prepare the Yorkshire puddings. In a large bowl sift the flour and salt together. Make a well in the centre and whisk in the eggs, thyme and enough milk to form a smooth, thick batter, about the consistency of double cream. Cover and leave the batter to rest in the refrigerator for about 30 minutes. 5. To prepare the roast potatoes; par-boil the potatoes in a large pan of boiling water for 10 minutes. Meanwhile, heat a large roasting tin with the oil or dripping in the oven for 5-10 minutes. Drain the potatoes and shake well in the pan. 6. Remove the roasting tin from the oven and carefully add the potatoes. Toss gently, return to the oven and cook for 45-50 minutes until golden brown. 7. When the beef is cooked, transfer to a platter and loosely cover with foil. Retain the roasting tin and its content for the gravy. 8. To cook the Yorkshire puddings; increase the oven temperature to 220°C, 200°C, Gas Mark 7 and add the oil or dripping evenly in a 12-hole muffin tin and preheat in the oven for 5 minutes. 9. Just before using, re-whisk the batter, adding any extra milk to return to the consistency of double cream and pour into a jug. Remove the hot tin from the oven and immediately pour the batter evenly into each hole, return to the oven and cook for 30-35 minutes, or until golden brown and crisp. 10. Meanwhile, to prepare the red wine gravy; spoon off any excess oil from the tin, leaving about 2 tablespoons of meat juices. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment. 11. Add the remaining stock, wine and any meat juices from the platter, adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving. 12. Serve the beef with all the trimmings and horseradish sauce.