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COOKING TIMES
COOKING TIMES FOR BONELESS TURKEY CROWNS
CHICKEN & CAPON COOKING TIMES
RIB OF BEEF COOKING TIMES
TOPSIDE COOKING TIMES
GAMMON COOKING TIMES
WHOLE DUCK COOKING TIMES
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TOPSIDE COOKING GUIDE

 bring to room temperature.

  1.  Get the beef out of the fridge and bring to room temperature.Preheat your oven to 210C for fan assisted or 230C for ovens without a fan (gas 8).
  2. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
  3. Season the meat with good quality sea salt just prior to cooking.
  4. Make a trivet by roughly chopping equal amounts of onion, carrot and celery (or our preferred choice of celeriac, the root of the celery) plus a bay leaf, sprig of thyme and a few black peppercorns.
  5. Place the beef fat side up onto the trivet which should line the base of the tray.
  6. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 160C or 180C without a fan(gas 4). Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52C before resting for a medium rare joint.
  7. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
  8. For the gravy, make up 500ml of beef stock, then deglaze roasting tray with this stock stirring in all the caramelised juices from the tray. Next, pass through a fine sieve pushing all the juices from the vegetables into a clean saucepan. Bring to a simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce till you reach a rich, glossy gravy.
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