Roast Beef

Ingredients

11/2 kg topside of beef

2 medium onions

2 carrots

2 sticks of celery

1 bulb on garlic

1 bunch of herbs - thyme, rosemary, bay leaves & sage

Olive oil

Directions

Tie up the beef and rest for 30 minutes before searing

Preheat to 240C/475F

Wash the vegetables well since they won't be getting peeled

Chop the veggies and season the beef with salt and pepper

Sear he meat in the roasting pan

Remove from pan

Add Veggies and drizzle with oil

Add beef on tray and drizzle with oil

Cook for 1 hour for medium beef, check temperature at 50 minutes

Baste the roast mid cooking

When done, transfer to serving plate to rest, cover in foil and tea towel

To make the gravy

1 heaped tablespoon plain flour

1 heaped tablespoon blackberry jam

125 ml red wine

1 liter beef stock

Place baking try on the hob over medium heat

Sprinkle flour and mash everything with the potato masher

Stir in the jam and the wine and let it bubble for a minute or two

Add in the stock and simmer for 30 minutes or until reduced

Press gravy thru a sieve into a small pot over low heat

Push the veggies thru the sieve using the back of a spoon

Warm the gravy boat with boiling water before filling it to keep the gravy warm