Serves 6
Ingredients
- 2.5 to 3kg rolled sirloin or rolled rib of beef, boned and tied
- 1 tbsp olive oil or beef dripping
- 1 small bunch of thyme
- 1 whole bulb of garlic, split around its circumference
- 75g butter
- Sea salt and freshly ground black pepper
For the gravy
- 50g plain flour
- 180ml red wine
- 500ml good beef stock
- 2 heaped tsp redcurrant jelly or hedgerow jelly
- 1/2 tbsp red wine vinegar
- Sea salt and freshly ground black pepper
Method
Preheat the oven to 180°C fan or 200°C conventional.
Set a large, heavy based frying pan over a medium high heat and add the olive oil or beef dripping. When the fat is hot, season the beef generously with salt and pepper and carefully lay the rolled joint into the pan. Let it colour well, turning it so it browns evenly on all sides.
Add the butter to the pan and allow it to melt and foam. Add the thyme sprigs and the garlic halves, then use a spoon to baste the beef with the hot butter. Continue basting for a few minutes so the butter carries the flavour of the thyme and garlic over the meat.
Transfer the beef, along with the thyme, garlic and buttery juices, to a roasting tin. Place it in the oven and roast for about 45 minutes to 1 hour, basting once or twice as it cooks. For medium rare the internal temperature should reach around 50 to 55°C, or about 60°C if you prefer it a little more cooked.
Remove the beef from the oven, cover loosely with parchment or foil and leave it to rest somewhere warm for 15 to 20 minutes before carving.
To make the gravy, lift the beef from the roasting tin and place it on a board or warm plate. Set the roasting tin over a low heat on the hob. Sprinkle in the flour and stir well, cooking gently for a minute or two.
Crush the roasted garlic with the back of a spoon and scrape up any dark, sticky bits from the base of the tin. Pour in the red wine followed by the beef stock and bring everything to a gentle simmer, stirring until the gravy thickens.
Strain the gravy through a fine sieve into a clean saucepan, pressing the softened garlic through with the back of a spoon to capture all the flavour. Set the pan over a low heat, stir in the red wine vinegar and the redcurrant jelly, then taste and season well with sea salt and plenty of black pepper. Serve the beef in thick slices with the hot gravy alongside.
