Maple & mustard roast beef

Serve up the most indulgent roast with our maple and mustard beef joint served with more-ish creamy mash and lashings of gravy. 


Time 1 hr 30- 2 hrs 10 (depending on how you like your beef cooked)


Serves 6

Ingredients

For the beef

1.5kg Morrisons Best Topside Joint

1 tbsp olive oil

1 large white onion cut into chunky wedges

2 carrots cut into chunks

1 garlic bulb broken into cloves

For the marinade

2 tbsp olive oil

2 tbsp dijon mustard

2 tbsp maple syrup

2 tbsp apple cider vinegar

1 tbsp garlic puree

1 tbsp fresh rosemary finely chopped

1 tbsp fresh thyme finely chopped

For the onions

12 small red onions tops and bottoms removed & peeled & cut in half

2 tbsp olive oil

2 tbsp balsamic vinegar

2 tbsp maple syrup

For the mash

1.5 kg maris piper potatoes peeled and quartered

50g beef dripping

 

Dash of milk to loosen

To serve (optional)

Spring veg of choice

Gravy of choice

Method

1. Take your beef out of the fridge 1 hour before cooking to allow it to come to room temperature. Preheat your oven to 180˚C, 160˚C fan, gas mark 4. Mix all marinade ingredients with a tsp of salt and tsp of pepper in a small bowl and slather all over your joint. Heat your oil in a pan and brown your beef all over for 5 mins.

2. Lay your onion, carrots and garlic in the centre of a deep baking dish to create a trivet and pop your beef joint on top. Cook in the oven for 1hr 10, 45 - 55°C for rare, 1hr 30, 58 - 65°C for medium, and 1hr 45, 70 - 75°C for well done. Ensure to baste with the juices halfway through cooking! When ready, remove your joint from the tray and leave on a wooden board to rest for 20 mins!

3. When your beef has 40 mins of cooking left (plus 20 mins of resting), nestle your onions in a casserole dish in a single layer (cut side up), drizzle over with oil and balsamic vinegar, season and toss about to coat. Cover with foil and roast for 40 mins until tender. After 40 mins remove from the oven, drizzle in maple and pop back in the oven uncovered for 20 mins.

4. Meanwhile, when your onions and beef have about 30 mins left (including beef resting time) it is time to move onto your mash! Boil water in a deep pan, add your potatoes and cook for 15-20 mins until very soft. Drain, pop back in the pan, add beef dripping, milk and a big pinch of salt and pepper and use a masher to mash until lump-free and creamy.

5. Serve your beef and onions centre-stage on a serving platter alongside gravy and any other seasonal veg of choice.


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