Ingredients Jump to Instructions ↓

  1. 2kg corner piece beef topside roast

  2. 2 cups (500ml) dry red wine

  3. 2 bay leaves

  4. 6 black peppercorns

  5. 1/4 cup (70g) wholegrain mustard

  6. 4 cloves garlic, sliced

  7. 4 sprigs fresh thyme

  8. 1 medium brown onion (150g), chopped coarsely

  9. 2 medium carrots (240g), chopped coarsely

  10. 1 large leek (500g), chopped coarsely

  11. 2 stalks celery (300g), trimmed, chopped coarsely

  12. 2 tablespoons olive oil

  13. yorkshire puddings

  14. 1 cup (150g) plain flour

  15. 2 eggs

  16. 1/2 cup (125ml) milk

  17. 1/2 cup (125ml) water

  18. gravy

  19. 2 tablespoons plain flour

  20. 1 1/2 cups (375ml) beef stock

Instructions Jump to Ingredients ↑

  1. Gluten-free and Allergy-free Eating Combine beef, wine, bay leaves, peppercorns, mustard, garlic, thyme and onion in large shallow dish. Cover; refrigerate 3 hours or overnight.

  2. Preheat oven to 180C/160C fan-forced.

  3. Drain beef over medium bowl; reserve 1 cup (250ml) of marinade. Combine carrot, leek and celery in large baking dish, top with beef; brush beef with oil.

  4. Roast beef, uncovered, about 1½ hours. Remove beef from dish, wrap in foil; stand 20 minutes before serving. Increase oven to 220C/200C fan-forced.

  5. Remove vegetables with slotted spoon; discard vegetables. Pour pan juices into jug; stand 2 minutes. Reserve 1½ tablespoons oil from the surface for yorkshire puddings, discard remaining oil; reserve 2 tablespoons of the pan juices for gravy.

  6. Make yorkshire puddings and gravy. Serve beef with puddings and gravy.

  7. Yorkshire puddings Sift flour into medium bowl; whisk in combined eggs, milk and water all at once until smooth. Stand batter 30 minutes. Spoon reserved oil into eight holes of 12-hole (1/3-cup/80ml) muffin pan; heat in oven 2 minutes. Divide batter into pan holes. Bake about 20 minutes or until puffed and golden.

  8. Gravy Heat reserved pan juices in same baking dish, add flour; cook, stirring, until browned. Gradually add stock and reserved marinade; cook, stirring, until mixture boils and thickens. Strain gravy into heatproof jug.


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