Roast Beef with Jack Daniel's Gravy
Member recipe by katie_cook
- 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
- 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.
- 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.
- A joint of this size should take 20 to 40mins to roast, 20mins rare, 30mins medium and 40mins medium to well done.
- 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.
- 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.
- Serve the sliced beef with Yorkshire puddings, potatoes and vegetables of your choice and pour over with the gravy.