Roast Beef

 During the First World War the French referred to the British Soldiers as Roast Beef, so what could be more fitting for Remembrance Sunday.

To be honest it's almost certainly the one dish British do better than anyone else. I buy Rib of Beef on the bone, this joint weighed just over 3 kilos, it had been hung for 50 days, my butcher did me very proud indeed.

I always take the joint out of the fridge first thing in the morning to bring it up to room temperature. In true Delia Smith fashion I mix 4 Tbsp of Plain Flour with 3 Tbsp of English Mustard Powder Season with freshly Milled Black Pepper and rub onto the meat.

Then put the Meat into a sturdy Roasting Tin with Two Onion Halves that will help to flavour the Gravy.
Place in a preheated Oven at 220c for twenty minutes, then turn the heat down to 180c and for Rare I cooked for an hour and a half, Medium probably 2 hours in total.

Then let the Meat rest for at least 30 minutes, longer if you can covered in tin Foil, and keep adding the juice as it comes out the joint to your Veal Stock.

To make the gravy and 2tbsp of the Flour Mustard Mix to the roasting tin after spooning off most of the fat from the tray, and mix it together with a spoon on the heat, Then add a good Glass of Red Wine to the pan scrape all those black bits from the tin and with the blackened Onion you will get so much Flavour, gradually add the Veal Stock, stirring to thicken and then pour through a Sieve into a Pan. Unbeatable!