Traditional English Roast Beef

Kieron lived up to his reputation as roast master with a fantastic Sunday lunch. The piece of beef was organic and from one of the best butchers in Norfolk. Getting it was tricky, cooking it however was a piece of cake...

INGREDIENTS
The best roasting cut of beef you can afford (with some fat on the outside)
4 tablespooons of white flour
1 teaspoon of mustard powder
1 teaspoon of ground black pepper

Put the oven on at the highest temperature for about 10 minutes before you add the meat.

Mix the flour, mustard powder and pepper together and resist the temptation to add salt. Put on a plate or surface large enough to allow you to roll the meat around until it is fully covered in flour mix.

Place in a roasting dish, ideally with one of those mesh like thingies that the meat sits on and place in the very hot oven for 20 minutes. It is important that the oven is hot because you want to seal the beef and make sure all the moisture is trapped inside making the meat tender and tasty. It will also help make it crispy on the outside.

After 20 minutes turn the heat down to 200c (gas mark 6) and cook for as long as is recommended on the packet or look it up in a cookbook and depending on your taste. Take the meat out and let it sit for 10 minutes or so and add salt at this stage to the outside if you like.

By this time it should be ready to carve, crispy on the outside, moist and tender on the inside and you will be the hero of the hour. Not bad for just rolling a joint, eh?

Shame I forgot to photo it before we had eaten most of it!

- Damian