How to cook the ultimate roast beef With Rejina Sabur-Cross | Recipe | Sainsbury's

Busy mum and food lover Rejina Sabur-Cross demonstrates how to cook the ultimate roast beef and have enough leftovers to make two more delicious dishes.

In this episode of the Ultimate Roast Guide, Rejina is cooking with a Beef joint weighing about 2 kilos. This should feed a family of four, with enough leftovers to prepare family meals on Monday and Tuesday.

Preparation:
Take your beef out of the fridge about 30 mins before roasting to bring it up to room temperature.
Mix 1 table spoon of oil, 2 teaspoons of mustard powder with 1 teaspoon of salt & pepper and smear all over the beef.

Cooking:
Preheat your oven to 240 degrees Celsius or gas mark 9.
Cooking time for beef is usually calculated at 15 mins per 450g + 20 minutes (around 1 hour 30 minutes for this 2kg joint)
After 30 minute, turn the oven down to 200 degrees Celsius for the remaining time.
Remember to baste the meat regularly to keep the meat nice and moist.
Once thoroughly cooked, let the beef rest for 20 mins under a foil tent to allow the meat to relax. This will give you time to make a delicious beef gravy.

Gravy:
Place your roasting tray on the hob and spoon off any excess fat.
Add in around 450ml of beef stock and a table spoon of flour to thicken the gravy and stir well to remove any lumps.

Carving:
Take your rested beef and carve thick slices from the wide end of the meat around a centimetre apart.
Angle your knife slightly to help guide your way along the beef.
Serve with horseradish and Yorkshire puddings.

Leftovers:
Cool your leftover meat to room temperature and wrap in foil. These should last up to two days in the fridge.

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