52 weeks of little helps

Glorious Roast Beef

  1. Take the joint out of the fridge 30 mins before cooking. Preheat the oven to gas 8, 230°C, fan 210°C. Mix together 1 teaspoon of cumin, 1 teaspoon of nutmeg and seasoning, then rub into the beef.
  2. Put 1 large red onion cut into wedges and 1 lemon cut into wedges in the bottom of a roasting tin, place the beef on top and roast for 20 mins. Reduce the oven temperature down to gas 3, 160°C, fan 140°C. Cook 2 mins per 100g for rare, 3 mins per 100g for medium and 4 mins per 100g for well done.
  3. Meanwhile, place 750ml of cranberry juice in a saucepan with 6 teaspoons of sugar. Simmer for 20-25 minutes, stirring occasionally, until the sugar has dissolved and the mixture has reduced by half. Stir through 1 and a half teaspoons of cornflour mixed with water and bring the mixture to a vigorous boil, stirring continuously, for 3-5 minutes until thickened and glossy.
  4. After the beef has been cooking for 40 minutes, brush generously with the cranberry glaze. Repeat 15 minutes before the end of cooking time. Remove the beef from the oven and leave to rest for 20 minutes before serving. Place on a serving platter and brush with some of the remaining glaze. Decorate with pomegranate seeds and rosemary springs to garnish, if using. Serve with the remaining glaze to drizzle over the beef.

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Glorious Roast Beef

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