Lunch/Dinner Mustard Roast Beef with Red Wine Gravy
Serves : 6 - 8
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Ingredients
- 1 onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 sticks celery, roughly chopped
- 4 sprigs thyme
- 1 tsp vegetable oil
- Sea salt and freshly ground black pepper
- 1 x 800g Jacks Medium Beef Roasting Joint 21 Day Matured
- 2 heaped tbsp grainy mustard
- 200ml red wine
- 1 x beef stock pot made up with
- 600ml water 1 tbsp cornflour
Method
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Preheat the oven to 200°C, fan 180°C, gas mark 6.
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Place the onion, carrot, celery and thyme into a deep sided roasting tin then set aside. Season the beef with salt and black pepper.
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Heat a frying pan until hot. Add the oil then the beef and fry the beef on each side until browned.
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Place on top of the vegetables in the roasting tin, then spread the grainy mustard over the top. Pour 300ml water into the bottom of the pan.
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Place the tray in the oven to roast for 40-50 minutes. (Depending on the size of the joint, roast for 20 minutes then a further 20 minutes per 500g for medium beef, or when a probe thermometer reaches 60°C in the thickest part of the joint. Or 15 minutes per 500g for rare beef, or when a probe thermometer reaches 50°C-55°C in the thickest part of the joint.)
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Remove and set the beef on a plate to rest.
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Place the roasting tin over a medium heat and add the red wine. Cook, stirring all the time, for a couple of minutes until the wine has reduced slightly then add the beef stock.
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Bring to a simmer and cook for 5 minutes until the veg are tender. Strain through a sieve, keeping the vegetables, and pour the gravy back into a pan and return to a simmer.
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Whisk the cornflour and 2 tbsp cold water together then pour into the simmering gravy and whisk until thickened.
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Remove from the heat and tip the cooked vegetables back into the gravy. Season with salt and black pepper.
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Serve the beef with the gravy alongside.
