ROAST BEEF

Serves 2 Calories 410

Ingredients 500g topside beef or housekeepers cut *250g for this recipe, and use leftover beef for tomorrow night’s dish 250g potatoes, peeled 200g broccoli, cut into florets 1 large carrot, chopped 1 medium onion, chopped 2 cloves garlic, crushed 2 sprigs fresh rosemary 2 tsp butter 1 tsp flour ½ beef stock cube, made with 100ml water Method Pre-heat oven to 220C / 200C fan / gas mark 7 Place chopped onions, garlic cloves and rosemary in a roasting dish Place beef on top of onions, garlic and rosemary mix Place dish in oven and cook for 1 - 1 ½ hours until beef is cooked through Place potatoes in a pot of boiling water and cook for approximately 15-20 minutes until tender Steam carrots and broccoli until tender

Drain water from potatoes, add butter and mash together For the Gravy: When beef is cooked, rest the meat for 10 – 15 minutes Once rested, remove as much of the fat as you can from your roasting dish You will be left with onions, garlic cloves and juice from the beef Pour through a sieve into a pot so that just the liquid remains in a pot Place pot on medium heat and gradually add the stock, add 1 teaspoon of flour to the pot and stir everything together until your gravy thickens