Roast Beef with Jack Daniel's Gravy
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Roast Beef with Jack Daniel's Gravy

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Serves 8

Roast beef with delicious whiskey infused gravy

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  • For the beef
  • 675-900g Topside, Sirloin or Beef rib
  • 4 tablespoons Barbecue Sauce (I used Jack Daniel's Original Barbecue sauce)
  • 4 grinds of coarse black pepper and sea salt
  • For the gravy
  • 4 tablespoons Beef Gravy Granules
  • 160 ml water & roast beef juices from tray
  • 8 tablespoons Barbecue Sauce (I used Jack Daniel's Original Barbecue sauce)
  • To serve
  • Yorkshire Puddings, Roast Potatoes and Carrots & Green beans


    1. Blot any excess moisture from the roast, rub salt and black pepper into meat and 4 tablespoons barbecue sauce and allow to marinate for 30 minutes.
    2. Adjust the rack to the bottom of the oven and preheat to 200C /425F/gas 7. Place on a high heat the shallow roasting tray on the stove with a tablespoon of vegetable oil and place beef fat side down. Seal the meat all over by turning over every few minutes and place in pre-heated oven fat side up.
    3. A joint of this size should take 20 to 40mins to roast, 20mins rare, 30mins medium and 40mins medium to well done.
    4. Remove the cooked meat from oven and lift out of the tray and stand on carving platter for 15mins before slicing to allow to relax and become more tender.
    5. Add 120ml water to the roast beef juices that remain in the roasting tray and stir to remove. Pour into a medium pan and add 8 tablespoons barbecue Sauce. Bring liquid to boil and whisk in the gravy granules to thicken to a coating consistency. Reduce heat and simmer for 5mins. If needed, add a little water to thin the gravy or more gravy granules to thicken. Any excess fat can be skimmed from the gravy.
    6. Serve the sliced beef with Yorkshire puddings, potatoes and vegetables of your choice and pour over with the gravy.

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