recipe – healthy & easy
- 1 tsp plain flour
- 1 tsp mustard powder
- 950g beef top rump joint (see tip below)
- 1 onion, cut into 8 wedges
- 500g carrots, halved lengthways
For the gravy
- 1 tbsp plain flour
- 250ml beef stock
- STEP 1
Heat oven to 240C/220C fan/gas 9.
- STEP 2
Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
- STEP 3
Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
- STEP 4
Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
- STEP 5
Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
- STEP 6
Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
- STEP 7
For the gravy, put the tin with all the meat juices and onions back onto the hob.
- STEP 8
Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
- STEP 9
Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.
A NEW CUT OF BEEF
You might not have tried top rump
before, but it’s a very economical
joint of beef, so makes a good-value
Sunday lunch. Look for British meat,
well aged. It’s best eaten pink as
this will keep it tender.
Goes well with
Recipe from Good Food magazine, September 2011