Roast Beef

PennyAuthorPenny
00DifficultyBeginner

Roast beef perfect eaten on the day or frozen to make meals later

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Yields1 Serving

 A topside joint of beef ( a weight to suit your family and purse )
 English Mustard
 Salt & Pepper
 2 red onions quartered
 1 head of garlic cut in half

1

Take the joint out of the fridge at least 30 minutes before you want to put it in the oven

2
3
4
5

heat oven to 180C

6
7
8
9

Put the onion and garlic into a baking tin

10
11
12
13

Smear mustard over the beef and then season with salt and pepper

14
15
16
17

Put on a rack over the onions and garlic

18
19
20
21

Put in the oven and roast .

22
23
24
25

For rare beef 20mins per lb plus 20 minutes

26
27
28
29

For medium beef cook for 25 minutes per lb plus 20 minutes

30
31
32
33

For well done cook for 30 minutes per lb plus 30 minutes

34
35
36
37

Remove from the oven and allow to rest for at least 20 minutes before carving

38
39
40
41

Use the juices to make proper gravy

42
43
44
45

Serve with Yorkshire puddings , roast potatoes and vegetables

Category

Ingredients

 A topside joint of beef ( a weight to suit your family and purse )
 English Mustard
 Salt & Pepper
 2 red onions quartered
 1 head of garlic cut in half

Directions

1

Take the joint out of the fridge at least 30 minutes before you want to put it in the oven

2
3
4
5

heat oven to 180C

6
7
8
9

Put the onion and garlic into a baking tin

10
11
12
13

Smear mustard over the beef and then season with salt and pepper

14
15
16
17

Put on a rack over the onions and garlic

18
19
20
21

Put in the oven and roast .

22
23
24
25

For rare beef 20mins per lb plus 20 minutes

26
27
28
29

For medium beef cook for 25 minutes per lb plus 20 minutes

30
31
32
33

For well done cook for 30 minutes per lb plus 30 minutes

34
35
36
37

Remove from the oven and allow to rest for at least 20 minutes before carving

38
39
40
41

Use the juices to make proper gravy

42
43
44
45

Serve with Yorkshire puddings , roast potatoes and vegetables

Roast Beef