For a perfect weekend lunch or evening meal, serve the mini beef roasting joint with homemade Yorkshire puddings, crispy roast potatoes, beef gravy and steamed vegetables. Make sure that you remove the mini beef roasting joint from the fridge at least an hour before serving. It is essential that the meat is at room temperature if you are to cook it evenly. Next, rub a little oil over the joint and season it well with salt and pepper. Heat a large, heavy frying pan and bring the heat into the meat until it is seared all over and nicely browned. Place in a large roasting tin and cook for approximately an hour, according to your preference. If you like rare beef, reduce the cooking time.
The best meat deserves the best preparation. That’s why we work with master butchers who have prepared this mini beef roasting joint to the very highest standard. Our butchers have trimmed and tied this meat expertly so it is ready to cook and serve. This means you can slice the mini beef roasting joint easily and portion it fairly.
The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This approach reduces animal stress and lowers food miles as much as possible.
The shelf life of this product is 12 days from the date of delivery. This pack contains 1 piece.
- STEP 1
Heat oven to 240C/220C fan/gas 9.
- STEP 2
Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
- STEP 3
Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
- STEP 4
Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
- STEP 5
Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
- STEP 6
Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
- STEP 7
For the gravy, put the tin with all the meat juices and onions back onto the hob.
- STEP 8
Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
- STEP 9
Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.