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Sunday Roast Beef with All the Trimmings
A proper sirloin roasting joint with roast potatoes, Yorkshire puddings and red wine gravy. The British Sunday, done properly.
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The exact cuts from our counter, delivered fresh across Essex.
Roast beef is a system, not a recipe: beef out early, potatoes in the fat while it roasts, Yorkshires while it rests, gravy from the tin. Get the sequence right and the whole thing lands together.
Method
Take the beef out of the fridge 1 hour before cooking. Heat the oven to 220°C (200°C fan).
Rub the joint with mustard, salt and pepper. Place in a roasting tin with the dripping and roast for 20 minutes to brown.
Turn the oven down to 180°C (160°C fan) and roast for 15 minutes per 500g for medium-rare — about 45 minutes more, to 52°C internal.
Meanwhile, parboil the potatoes for 10 minutes, drain, and shake in the colander to rough up the edges.
Heat the goose fat in a separate tin until smoking, add the potatoes, and roast for 50-60 minutes, turning once, until glass-crisp.
Lift the beef onto a warm platter, cover loosely, and rest for 30 minutes while the potatoes finish and the Yorkshire puddings bake.
Make the gravy: pour off most of the fat from the beef tin, stir in the flour, then the wine, scraping up the stuck bits. Add the stock and simmer until thickened.
Carve the beef against the grain and serve with everything at once, gravy in a warmed jug.
Pro tips from the block
- Weigh, then time: 15 minutes per 500g at 180°C after the initial blast is as close to a guarantee as roasting gets.
- Rest for a full 30 minutes: carve early and the juices end up on the board instead of in the meat.
- Rough potatoes, hot fat: the two non-negotiables of a proper roastie.
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