Cheshire Roast Beef

The secret behind this delicious dinner is Taylor’s mouth-watering 21 day matured beef and the use of a roasting bag. The bag retains all the succulent cooking juices, ideal for making gravy, keeps the meat particularly moist and leaves the oven as clean as when you started. This simple method is the perfect way to cook a Sunday family favourite that will serve 4 to 6 people.

Ingredients:

2lb Taylor’s 21 Day Matured Topside of Beef.
Extra Virgin Olive Oil.
1 Oven cooking bag. FREE from Taylors when purchasing the beef.
1 Tablespoon Plain Flour.
1 Teaspoon English Mustard.
2 OXO Cubes crushed.
Juice of 1 lemon.
1 Teaspoon Dried Thyme.
Salt and freshly ground Pepper.

Method

1.Brown the beef all over in a large frying pan with a little olive oil and allow to cool before handling.
2.Put the flour inside the roasting bag and shake to dust the
inside. Discard the flour.
3.Rub the mustard and then the crumbled OXO Cube over the
beef.
4.Sprinkle the beef with the lemon juice, thyme, salt and pepper.
5.Place the beef in the cooking bag and secure the opening. Make two or three small holes in the top of the bag to allow steam to escape.
6.Put the beef into a roasting dish and place in a preheated oven 180C/Gas Mark 4 and cook for:
Rare: 20 minutes per lb plus 20 Minutes.
Medium: 25 Minutes per lb plus 25 Minutes.
Well Done: 30 Minutes per lb plus 30 Minutes.
Please remember these are guidelines and times may vary depending on the accuracy of your oven. A digital Meat Thermometer gives best results. (Google TAA33 Thermometer).
7.Remove the cooking bag from the roasting dish and carefully snip a corner of the bag then carefully pour the juices into a pan for making the gravy. Remove beef from the cooking bag and allow to stand, covered, for about 10 minutes.
8.Slice and serve with your family’s favourite choice of vegetables, the delicious gravy and Yorkshire Pudding.