Ingredients
- 35oz-1kg large roast beef joint (tied)
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 dry beef stock cube (crushed)
- 1 tablespoon plain flour
- ½ tablespoon mustard powder
- 1 teaspoon onion granules
Method
- Leave the meat to rest at room temperature for 30 minutes and pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven with the roaster inside to pre-heat
- Place all the ingredients (apart from the beef) onto a plate and combine. Press the top of the beef joint into the mix and then pat the sides with the remaining flavouring
- Place the joint on the pre-heated roasting rack/pan and pop into the oven for 15 minutes.
- Remove from the oven and baste with the juices. Reduce the temperature of the oven to 392˚F/200˚C regular oven or 356˚F /180˚C. Pop the joint back into the oven for 40 minutes- basting halfway through
- Remove from the oven and test with a meat thermometer that it reads at least 140˚F/60˚C for medium (adjust cooking times to cook to your preference)
- Leave to rest for 20-30 minutes (wrapped in foil). Carve and serve
