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Ingredients

For the gravy

Method

  • STEP 1

    Heat oven to 240C/220C fan/gas 9.

  • STEP 2

    Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.

  • STEP 3

    Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.

  • STEP 4

    Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.

  • STEP 5

    Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.

  • STEP 6

    Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.

  • STEP 7

    For the gravy, put the tin with all the meat juices and onions back onto the hob.

  • STEP 8

    Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.

  • STEP 9

    Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.

RECIPE TIPS
A NEW CUT OF BEEF

You might not have tried top rump

before, but it’s a very economical

joint of beef, so makes a good-value

Sunday lunch. Look for British meat,

well aged. It’s best eaten pink as

this will keep it tender.

Recipe from Good Food magazine, September 2011

Goes well with

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