Perfect NO-FUSS Roast Beef with FANTASTIC gravy
Sunday isn’t Sunday in Britain without a roast – and in this video I’m sharing my fail-proof recipe for a no-fuss Roast Beef that you’ll want to have on your table this weekend!
Edit: When I originally edited this video, I made a silly mistake and cut the reveal too early! I totally get that’s frustrating, so you can see the full, unedited reveal in glorious 4K here:
Simple Sunday Lunches playlist:
ThermoPro meat thermometer on Amazon in case you don’t have one:
(Note that, as an Amazon affiliate, I will earn a small amount if you click through the Amazon link above and make a qualifying purchase).
Full Recipe (serves 3 to 4):
(Please note that I mistakenly referred to the cut in the video as topside when it’s clearly silverside! Thanks to @petermcgeoghan3160 and @joedennehy386 for picking this up!)
1 850g / 1.8lb Beef roasting joint
1 brown onion
1 glass, 250ml red wine
Worcestershire sauce
500ml quality beef stock
1 packet gelatine (12g)
Two heaped teaspoons cornflour / cornstarch
Salt & pepper to taste
Remove beef from the fridge at least one hour before cooking
Preheat oven to 200°C/400°F, convection (220°C/430°F conventional)
Chop onion into eighths and line a small roasting tin with them
Add wine to half cover onions
Add a few good glugs of Worcestershire Sauce
Sear beef on all sides over very high heat until well browned, about 2mins per side
Insert meat thermometer probe into centre of thickest part
Place on top of onions in roasting tray, fat side up and roast for 20mins
After 20 mins:
(Optional) Baste with wine and juices, if liked
Turn heat down to 170°C / 340°F convection (180°C / 350°F conventional)
Cook until target temperature for desired doneness is reached:
Rare: 53°C
Medium: 63°C
Well: 70°C
Remove from oven, wrap tightly in foil, and rest for at least ten minutes.
For best results, rest for thirty minutes.
For the gravy:
Reduce 500ml quality beef stock over low heat, until reduced approx 50%
Whisk in gelatine
Mix cornflour with just enough water to form a slurry, and whisk into stock.
Bring back to a boil, whisking vigourously, then reduce to a simmer until slightly over-thickened and reduced.
Take off the heat and cover with a lid until the meat is done.
Once the meat is done, add roasting juices from the tin to the gravy – add a little water and stir if they’ve reduced too much by the time your meat is done.
Adjust seasoning to taste.
To serve, thinly slice rested beef and cover with lashings of the gravy. Accompany with vegetables and Yorkshire pudding as liked – see the linked playlist for ideas!
#food #cooking #british #britishfood #recipe #sundaylunch #sundaydinner #sunday
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Looks great not over blown a sensible plate of good looking food
you can add a few tablespoons of Yorkshire pudding batter to the gravy to thicken it. When the gravy is off the heat add the batter sturring vigorously.
Burning the meat on all sides has zero benefit to the flavour of the meat or even the retention of the juices.
Are you behind the curve?
What are you on about?
Well that was a Good Cooking show, no fancy ovens, normal pans and kitchen tools and, most of all, an honest approach to How to Cook a Beef Joint, Well Done Chef.
Thanks!
I love your straight forward way of presenting this, new sub here & thanks for sharing, God bless ❤
Terrific ideas. Excellent
Hopefully your video works because it's the difference between me being in the dog house or not 🤣 told the other half I'll cook dinner for her and the 3 little ones so she can chill out… I'll let you know how it goes 😅
That’s Silverside NOT Topside!
That's awful close to being the best gosh darned hunk-o-beef I ever did see!
trying this tomorrow, seen your vid ages ago, just gone back for a recap, thanks Ross
I really enjoyed this video– esp. with the 'thumbs up' interruption towards the end, ( the 'lunatic' comment — said in a dry British accent– was a bonus 😉 Looks delicious. Will give a try. Thank you, sir.
That searing is better after the oven.
Bollix, lol 😅… prep spot on, nice crust on the joint.. put in cooking tray.. wrap the whole tray in foil.. cook it at 110°c for 4 hours.. get it out, leave as is for half an hr.. unwrap job done.. super tender tasty roast beef… 😮.. loverly jubilee… Great vid mt… who was that at the end, lol… twin or camera trick.. really funny 😁
What ! No Bisto !!! ☹️☹️☹️👎
Your teeth must be very good to be able to chew that cut of meat. I don't dislike my guests enough to feed them eye of round. It's for my dog.
And the reason why Canadian's hear chain saws so frequently on a Sunday evening is because that's what you need to cut through the rhino-hide-top-side that they sell in in our grocery stores.
It’s not topside it is silverside eye
I just found your channel and I am impressed with your talents and skills 👌. I'm a retired Fireman and was the Chef in the Fire Department 🚒. Looks delicious and fantastic 😋. Thank you for sharing this with me.
Bob Cooney, Utah
Love the twin brother editing thing 👍
Nice simple instructions and presented by someone who is more interested in providing good advice as opposed to trying to become a YouTube 'personality'. Thanks Ross
Ahhh … no reveal on that meat job, mate? Fook is this?
Ìt does not nèed gelatine, a couple of oxo cubes should be crushed into the pan along with some of the water used for the potatoes, then to thicken simply use a bisto slurry keep stirrong until the required consistency is reached.
CAREFUL, check your guests don't have an allergy against fish, Lea & Perrins contains anchovies, I was in a restaurant years ago and a diner had a reaction.
Looks the business
excellent
That's a thumbs up and a subscribe from me! Really useful advice.
In New Zealand we would call that a silverside, not a top side. Usually used for corned beef? Great cheffy style recipe I do it the old fashioned way. Use the leaving of the pan with the meat on the metal. While it's resting add flour, then slowly ad spinach water, maybe wine and let it thicken
Is oven temp for fan oven?
Very well thought-out and insightful video, as well as being an approachable recipe that can feed a group. A lot of useful tips a techniques to apply to your cooking, especially meats. Well done.
Video is great, especially educating folk to use a meat thermometer it transforms cooking. I think your rest period took it to well done but hey ho
simply amazing recipe
beef is my fave roast meat, so its nice to see it get some love! really liked the overall presentation here, especially the little channel plug gag haha. great vid!