Beef roast. COURTESY
Perfect cold roast beef, you can also serve this beef hot as parts of a lunch just leave it to rest for 30min after roasting, and then carve. Take the beef out of fridge 1hr before cooking to allow coming up to room temperature.
Ingredients
2 kg (4½lb) rolled topside beef roasting joint
2 tbsp. light brown soft sugar
1 tbsp. mustard powder
1 tbsp. vegetable oil
Directions
• Take the beef out of fridge 1hr before cooking to allow coming up to room temperature.
• Preheat oven to 200°C (180°C fan) mark 6. Pat beef dry with kitchen paper; take a note of its weight (just in case). In a small bowl, stir together sugar and mustard powder; rub over beef. Heat oil in a large frying pan over high heat; fry beef on all sides, until well browned.
• Sit beef in a roasting tin just big enough to hold joint, cover loosely with foil. Roast in oven for 15min per 500g (1lb 2oz) for rare meat, 20min per 500g (1lb 2oz) for medium-rare meat or 25min per 500g (1lb 2oz) for well-done meat, then roast for an extra 10min on top of the calculated time. Or use a meat thermometer - for medium-rare meat the internal temperature of the beef should be 60°C.
• Transfer beef to a board and leave to cool completely. Wrap well in foil and chill overnight. 5 An hour before serving, slice beef thinly; arrange on a platter; cover. Serve with our Colourful Coleslaw, watercress leaves and creamed horseradish.
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