Roast beef

8th March 2021

Last night we had a roast. Well, it wasn’t last night, it was 5pm. It was enlightening not to stick to the 7pm supper time, it meant we still had the evening free.

We had a topside of Hazelwell beef which we marinaded in grainy mustard, garlic, thyme and salt and pepper, then roasted for 40 mins at 220°C, left to rest for half an hour and made gravy the old fashioned way with a spoonful of plain flour into the beef pan, madly scraping the meat residue off the tray, a slug of red wine and veg stock from the cauliflower pan.

The beef cut into perfect thin slices with a sharp carving knife and was as tender as a good steak.

We had it with cauliflower cheese, roast potatoes and spinach, all from our local producers.

We had time to watch a film we had been meaning to watch for a while, Parasite, which I can also highly recommend.

We used to have roasts a lot at home on Sundays when the boys were younger as it was one of their favourites. It may become a monthly staple again.