With the great British summer in full swing a slow roasted joint of beef isn't the top of my list for dinner. With joints in the freezer I set about putting together a simple but delicious recipe for our slow roast joints to enjoy during the warmer weather. I served it with some tasty new potatoes and coleslaw but it would work well in a bread roll as part of a BBQ.
Perfect for entertaining, or to enjoy with the family, you can put it in the oven and forget about it, although with the smells pumping from the oven you will be hanging off the edge of your seat in anticipation for your dinner...
Ingredients
1-2kg Edcombe Farm slow roast joint
1tbsp brown sugar
1tbsp whole grain mustard
1tbsp BBQ sauce
1 beef stock cube
100-200ml boiling water
1. Heat the over to 150°C/fan 130°C/gas 2
2. If the joint is rolled, remove the strings and flatten our on a flat surface, ensuring that the outside of the joint (when rolled) is side down. If the joint is not rolled, slice the joint through the middle so you can flatten it out.
3. Evenly spread the mustard, BBQ sauce and brown sugar across the meat - I found it easiest to use my fingers! Finally break up and sprinkle the stock cube across the meat.
4. Place the meat in a shallow oven proof dish, with the mustard rub side down, pour enough boiling water into the dish to cover the bottom of the dish, not too much, just until it is about 1cm deep.
5. Cover the dish in tin foil - this will seal in the moisture and ensure the beef doesn't dry out. Cook for 2 hours, then remove the tin foil, increase the temperature to 200°C/fan 180°C/gas 6 and replace the beef for another 30 minutes.
6. Remove from the oven, either cut or pull the beef apart and serve.
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