Sunday roast beef

Cut: Topside or salmon cut | Serves: 4–5 per 1kg boneless joint
Prep: 15 minutes | Cook: Allow about 45–75 minutes for a 1kg joint, plus 20–30 minutes resting
Careful cooking and thin carving make the most of a lean roasting joint.

INGREDIENTS
- 1kg boneless topside or salmon cut joint
- 1 tbsp oil
- 1 onion, thickly sliced
- 2 rosemary or thyme sprigs
- Salt and black pepper
- 300ml beef stock, for gravy

METHOD
1. Heat the oven to 200°C fan / 220°C conventional. Pat the joint dry, rub lightly with oil and season.
2. Brown every exposed surface in a hot pan. Sit the joint on the onion and herbs in a roasting tin.
3. Roast for 15 minutes, then reduce to 160°C fan / 180°C conventional. Start checking the centre after a further 25 minutes; the shape of the joint affects the time.
4. Continue cooking to your preferred doneness, checking with a clean thermometer. If the joint is rolled, pierced or tenderised, cook thoroughly throughout to 70°C for 2 minutes or 75°C for 30 seconds.
5. Rest loosely covered for 20–30 minutes. Add the stock to the tin, scrape up the browned juices and simmer to make gravy.
6. Remove any string and carve thinly across the grain. Serve with potatoes and vegetables, or in hot roast beef sandwiches.

KITCHEN TIP
For an intact whole-muscle joint, all outer surfaces must be cooked before serving a pink centre. Follow the pack instructions. Silverside is covered separately in the pot-roast guide.