- 1 tsp shocking flour
- 1 tsp mustard powder
- 950g beef top rump joint (watch tip below)
- 1 onion, decrease into 8 wedges
- 500g carrots, halved lengthways
For the gravy
- 1 tbsp shocking flour
- 250ml beef stock
Heat oven to 240C/220C fan/gasoline 9.
Combine 1 tsp shocking flour and 1 tsp mustard powder with some seasoning, then rub all over the place the 950g beef top rump joint.
Effect 1 onion, decrease into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit down the beef on top, then cook dinner for 20 minutes.
Gash oven to 190C/170C fan/gasoline 5 and proceed to cook dinner the beef for 30 minutes whenever you esteem it uncommon, 40 minutes for medium and 1 hr for well accomplished.
Consume the beef and carrots from the oven, region onto warm plates or platters and masks with foil to defend warm.
Let the beef rest for 30 minutes whereas you flip up the oven to cook dinner your Yorkshire puds and hold the potatoes.
For the gravy, build the tin with all of the meat juices and onions assist onto the hob.
Skedaddle in 1 tbsp shocking flour, scraping all of the stuck bits off the underside of the tin. Cook for 30 seconds, then slowly breeze in 250ml beef stock, tiny by tiny.
Bubble to a generous gravy, season, then attend with the beef, carved into slices, carrots and all of the different trimmings.
A NEW CUT OF BEEF
That you just can no longer agree with tried top rump
sooner than, but it completely’s a extraordinarily economical
joint of beef, so makes a appropriate-designate
Sunday lunch. Look for British meat,
well former. It’s only eaten red as
this may well well defend it gentle.
Recipe from Appropriate Food journal, September 2011