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Madeleine Shaw's roast beef with rosemary & thyme
Our award-winning topside will prove up trumps for your next Roast dinner. Madeleine has put together this easy recipe for you to follow. Don’t forget to use the juices of the beef for your gravy!
Time
1 hour 30 mins
Serves
4
Difficulty
Easy
Ingredients
• 1kg Field & Flower topside joint
• 5 parsnips, cut in half lengthways
• 5 red onions, peeled & cut into quarters
• Coconut oil
• 3 tsp of dried rosemary
• 3 tsp of dried thyme
• Sea salt & freshly ground black pepper
Instructions
1. Preheat oven to 200°C/Gas 6.
2. Rub your beef with the rosemary, thyme and a good pinch of salt. Grind fresh pepper over the top and let it sit on a roasting tray.
3. Melt 2 tbsp of coconut oil in a pan and add another pinch of salt and freshly ground black pepper.
4. Rub the onion and parsnip in the coconut oil. Once the veg is covered place around the meat on the roasting tray.
5. Now place in the oven. The roasting time is based on the weight of the joint; 20 minutes per 450g for rare, 25 minutes per 450g for medium well, or 30 minutes per 450g for well done.
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