I was born and raised in England, in the days when Sunday Lunch meant roast beef, lamb or pork,with the corresponding sauces,- horse radish, mint or apple.
The meat was served with at least two vegetables (in my family it was three) the obligatory roast potatoes and lashings of thick gravy.
I can remember the meat being put in a baking tray with dripping (the cold fat from the baking of the previous roast) and roasted with the potatoes for about two hours!
Of course it was then carved very thinly; a) to make it go around . b) while probably any thicker would have been unchewable.
In those days I thought it was great.
Last Sunday I had a phonecall from a damsel in distress.
Her Sunday roast hadn’t turned out quite as she had hoped (in fact it was like a shoe sole) and her husband was threatening divorce if she didn’t get it better next time.
For the damsel, and any others of you who have trouble with roast beef, my foolproof recipe.
1 Kilo Roastbeef (unfortunately don’t know what cut of meat this is,except that it is too expensive to ruin, maybe sirloin or entrecote) Get your butcher to remove all fat. It shouldnt be more than 10 centmeters thick and well hung.
1 Tablelsp. Medium Mustard
1 Teesp. Salt
1 Teesp. of Knorr Aromat (if possible,otherwise Season All, or other meat spice)
1 Teesp. of Worcestersauce
2 Tablesp. of Oil
1/2 Teesp. of freshly ground pepper
1/2 Teesp. each of ground Rosemary and Thyme. (or Italian Spices) Also some crushed garlic if liked.
Mix together and brush over meat
Leave at least two hours or overnight.
Heat oven to 180° Centigrade,
Lay meat on grid with baking tin underneath in middle of oven.
Immediately reduce heat to 130°Centigrade.
Cook for exactly 60 minutes.
Heavier pieces of meat but with roast beef thickness (circa 8-10 centimeters) need the same length of time.
Turn off oven and let meat rest for 5-10 min. before slicing.
Lovely served with Sauce Bernaise or Cafe de Paris.
Don’t ever think of making gravy.!