Roast Beef With Caramelized Onion Gravy
- 1 tbsp black peppercorn
- 1 tbsp English mustard powder
- 1 tbsp dried thym
- 1 tsp celery seeds
- 1 tbsp olive oil
- 2 kg topside joint of beef
For the gravy
- 4 tbsp plain flour
- 2 beef stock cube
- 3 tbsp caramelised onion chutney or marmalade
- 2-3 tsp Marmite
- Mashed the peppercorns, mustard powder, celery seeds collectively, and some salt. By using a pestle and mortar (hawan- dasta).
- All mashed elements are stir within the oil then rub it all around the beef.
- You may marinate pork for overnight. Convey the beef out of the refrigerator one hour earlier than roasting.
- Heat oven to 190c and roast for fifty five mins for a 2kg beef joint for medium-rare. Get rid of from the oven, lift onto a platter, cowl with aluminum foil and rest for 1/2 an hour.
- For the gravy
- Pour any juices from the roasting tin right into a jug. Allow the juices separate, use 2 tbsp butter. Sit the roasting tin at the hob and stir in the flour, inventory cubes, onion chutney or marmalade and marmite.
- Prepare dinner for a min, stirring nicely to scrape up any beefy bits caught to the tin, then progressively stir in 750 ml hot water from the kettle. Bubble to thicken to a nice consistency, then lightly hold warm till equipped to serve with the pork, carved into slices.
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Grind the whole spices finely, crush jiggery, mix with lemon juice and all the grinded spices.
Prick beef pieces very well on both sides with fork, and marinate beef in this mixture for 5 days in fridge.
On the 5th day, tie it with string.
Put enough water in a pan for it to get tender and cook on low flame till water dries and beef is tende...