Ingredients

The following ingredients have 4 Servings
  • 1.3 kg beef joint (all visible fat removed)
  • 1 carrot (cut into slices)
  • 1 onion (cut into slices)
  • 2 medium potatoes (peeled and sliced thickly)
  • 500 ml water
  • 2 beef stock cubes
  • few drops gravy browning (optional)

Instruction

  • Place the chopped veg on the bottom of a decent sized roasting tin.
  • If you have a trivet, place it over the vegetables and put the beef on top. If you don't have one, you can just place the beef joint on top of the veg.
  • Season the beef well with sea salt and freshly ground black pepper and give it a massage!
  • Pour 500ml of water into the tin to cover the veg (this will make your gravy so don't let it evaporate in the oven).
  • Cook for the desired time (see the table above) at 180°C/gas mark 6.
  • At the end of cooking time, check the joint with a meat thermometer (see the table above) and if it's ok, remove it from the oven to rest.
  • In the meantime, scoop out the veg from the liquid, then pour the stock into a fat separator.
  • Pour the stock out of the separator into a bowl, leaving any fat behind.
  • Add the cooked veg to the stock and add 2 stock cubes.
  • Blitz in a food processor until smooth. If it's too thick, add a little more water and a few drops of gravy browning if you're using it.
  • Stir well and serve. Or, you could let it cool and either freeze it or keep in the fridge until you're ready to use it.