Mustard Roast Beef
Depending on your budget and number of people you are feeding you can use the following Peakhill Organic Beef Joints; Topside, Sirloin, Rib or Rolled Rib.
- Pre-heat the oven to a high temperature. Poor yourself a nice glass of wine!
- Take the meat and rub the outer joint liberally with mustard powder and ground black pepper don't use salt as it draws moisture from the joint whilst cooking).
- Sear the outer edges of the joint in a frying pan to seal the meat.
- Put the joint in a roasting tray and cook on a high temperature for 20mins.
- Turn down the oven to a medium heat and use the following timings per lb/half kilo of meat
- For rare pink meat allow 15 minutes per lb/half kilo. This is the basic overall cooking time.
- For medium meat add another 15 minutes to your basic overall cooking time.
- For well-done meat add another 30 minutes to your basic overall cooking time. - Remove from the oven, set-aside the roasting tray and cooking juices, rest the joint on a plate, cover with foil to keep warm and moist.
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Home-made Gravy
Its so easy to make and tastes less salty than gravy granules, with no additives!!
- Boil the kettle and have a glass of red wine handy!
- Take the roasting tray containg the cooking juices from the beef and remove as much fat as possible so you are left with the brown liquid from the meat.
- Place the tray on the hob and heat the juices. Sift up to 2 tbsp's of (organic) white flour into the juices to thicken. Add small amounts of hot water if you need more gravy.
- Add salt and pepper to taste.
- Add a splash of red wine if you haven't drunk it all already!!
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Serving!
After resting slice the beef and place on a plate with some of our garlic and rosemary potatoes! Add some Peakhill seasonal vegetables, like steamed Swiss chard and carrots. Then...
Pour Gravy liberally and enjoy...with a bit more wine!!
Alternatively pack up yor beef and potatoes and head out to the Suffolk coast for a picnic. Why not take our Mixed Salad recipe too?!
