Maggie Beer Foundation
Roast Beef

A classic dinner of roasted beef with homemade gravy and traditional Yorkshire Puddings. Perfect for the cooler months, these recipes are designed to be shared and enjoyed with family or friends, serving up to 10 people.

PREP TIME: 20 minutes
COOKING TIME: 2.5 hours
Serves: 10

INGREDIENTS
1.3kg Blade roast, trimmed
50g Butter, salted
33g Dijon mustard
3g Thyme, fresh
3g Iodised salt
2g Black pepper
17g Garlic, fresh, whole
100g Onion, brown,
diced 1.5cm
100g Carrot, diced 1.5cm
100g Celery, diced 1.5cm
833ml Stock
(homemade, chicken)
10ea Yorkshire puddi

METHOD

1. Preheat the oven to 150°C.
2. Mix the melted butter with the
   mustard, herbs, salt and pepper and
   rub the meat all over to coat well.
3. Place the beef on the diced onion, carrot,
   celery and garlic in the roasting pan.
4. Cover the pan with foil and bake
   in the oven for 2 hours.
5. Remove foil and increase the temperature
   to 200˚C and return to the oven for another
   30 minutes to the meat to colour.
6. When meat reaches 75˚C internally, remove
   to a clean tray, cover and rest, while you
   make the gravy using the pan with the
   roasted vegetables and juices in the base.
7. To make this gravy pour off any excess visible
   fat then add 30g flour to the pan and stir over
   the heat until fully combined and starting to
   brown lightly, add the stock and any reserved
   meat juices, stir well to remove any sediment.
8. Bring to a simmer, then reduce the heat
   and cook until it reaches the consistency
   where it coats the back of a spoon.
9. Check for seasoning and bring back to a simmer.
10. Strain the gravy through a fine sieve
    and set aside for service.
11. Serve roast beef with the gravy, traditional
    roast dinner accompaniments and English
    mustard or horseradish to the side.