Description
A classic roast beef recipe featuring a flavorful herb and spice rub, slow-roasted to perfection and served with a rich caramelised onion gravy. The marinade of black peppercorns, mustard powder, thyme, and celery seeds enhances the beef’s natural flavors, while the savory gravy made with caramelised onion chutney and Marmite offers a deliciously deep accompaniment.
Ingredients
Scale
Beef and Marinade
- 1 tbsp black peppercorn
- 1 tbsp English mustard powder
- 1 tbsp dried thyme
- 1 tsp celery seeds
- 1 tbsp olive oil
- about 2kg (4lb 8oz) topside joint of beef
Gravy
- 4 tbsp plain flour
- 2 beef stock cubes
- 3 tbsp caramelised onion chutney or marmalade
- 2–3 tsp Marmite
- 2 tbsp beef fat (from roasting tin) or butter (if no fat)
- 750ml hot water
Instructions
- Prepare the rub: Crush the black peppercorns, English mustard powder, dried thyme, celery seeds, and some salt together using a pestle and mortar. Stir in the olive oil to form a rub and coat the beef evenly with the mixture. For best flavor, cover and chill the beef overnight. Remove from the fridge 1 hour before roasting to bring it to room temperature.
- Roast the beef: Preheat the oven to 190°C (170°C fan)/Gas mark 5. Place the beef joint in a snug roasting tin. Roast for about 12 minutes per 450g (1lb) for medium-rare doneness, totaling approximately 55 minutes for a 2kg (4lb 8oz) joint. For medium-well, roast for 15 minutes per 450g, around 1 hour 10 minutes. Remove from oven and transfer the beef onto a platter. Cover with foil and let it rest for 30 minutes to allow juices to redistribute.
- Prepare the gravy: Pour the roasting juices into a jug and let them settle. Spoon 2 tablespoons of fat back into the roasting tin; if there’s no fat, use 2 tablespoons of butter instead. Discard any other fat. Place the tin on the stovetop over medium heat and stir in the plain flour, beef stock cubes, caramelised onion chutney (or marmalade), and Marmite. Cook for 1 minute, stirring well to loosen any browned bits from the base of the tin. Gradually add 750ml of hot water, stirring continuously. Bring the mixture to a gentle boil and simmer until the gravy thickens to the desired consistency. Keep warm until serving.
- Serve: Carve the rested beef into slices and serve hot with the rich caramelised onion gravy.
Notes
- For best results, marinate the beef overnight in the rub to maximize flavor penetration.
- Resting the beef after roasting is crucial to retain juices and ensure tenderness.
- If desired, increase oven temperature to 220°C/200°C fan/Gas 7 to make Yorkshire puddings simultaneously after roasting.
- The gravy can be adjusted in thickness by adding more or less flour during preparation.
- Substitute marmalade with caramelised onion chutney according to taste preference for varying sweetness levels.
- Prep Time: 15 minutes (plus optional overnight marinating)
- Cook Time: 55 minutes for medium-rare (2kg/4lb 8oz joint)
- Category: Main Course
- Method: Roasting
- Cuisine: British
Keywords: roast beef, caramelised onion gravy, topside beef, herb rub, traditional British roast, Sunday roast
