Ingredients:

  • 3.3 lbs beef joint (e.g., topside or sirloin)
  • Olive oil (for drizzling)
  • Salt and pepper (to taste)
  • 3.5 oz plain flour
  • 1 cup milk
  • 1 large egg
  • Pinch of salt
  • Olive oil (for greasing the tray)
  • 1 beef stock cube (preferably organic)
  • 2 tablespoons plain flour
  • 1.7 cups boiling water
  • Beef juices from the roast
  • 2 large carrots (optional)
  • ½ small swede (optional)
  • ½ savoy cabbage (optional)
  • 1 small head broccoli (optional)

Instructions:

  1. Remove beef from the fridge 30 mins to 1 hour prior to cooking.
  2. Preheat oven to 220°C (200°C fan / gas mark 7).
  3. Drizzle beef with olive oil, season with salt and pepper, and rub all over.
  4. Place the beef in the hot oven for 10 minutes.
  5. Reduce temperature to 200°C (180°C fan / gas mark 6) and roast for an additional 50 minutes.
  6. Remove beef from the oven and let it rest for at least 10 minutes before carving.
  7. In a mixing bowl, whisk together flour, milk, egg, and a pinch of salt until smooth.
  8. Ten minutes before the beef is done, add olive oil to each cupcake tray compartment and heat in the oven.
  9. After removing the beef, fill each compartment ⅔ full with batter and return to the oven. Bake for 12 minutes.
  10. Crumble the stock cube into a jug, combine with flour and a small amount of cold water to form a paste.
  11. Stir in 400 ml of boiling water gradually.
  12. Place roasting tin on the hob, add paste, and incorporate beef juices. Simmer for 5 minutes.
  13. Strain gravy into a saucepan and reheat before serving.
  14. Peel and chop carrots and swede into 1 cm cubes, slice savoy cabbage, and cut broccoli.
  15. Boil carrots and swede for 15 minutes, adding steamer with green veg for the last 7 minutes.
  16. Mash the carrot and swede with butter, salt, and pepper before serving.