Make your Sunday roast even more special with this slow-roast beef with a pepper and rosemary crust and Guinness onions.
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Ingredients
- 1.5kg rolled British topside beef joint, removed from the fridge to come to room temperature
- 2 tbsp olive oil, plus extra for rubbing
- 2 tsp black peppercorns
- 1 tbsp sea salt flakes
- 2 fresh rosemary sprigs, leaves stripped and finely chopped
- 4-6 red onions, cut into wedges
- 200g chestnut mushrooms, sliced
- 1 garlic bulb, cloves separated
- 2 bay leaves
- 400ml Guinness
- 300ml beef stock, hot
Method
- Preheat the oven to 180°C/fan160°C/gas 4. Season the beef and rub it with oil, then put it in a roasting tin and roast for 15 minutes. Meanwhile, pound the pepper, salt, rosemary and olive oil in a pestle and mortar to a coarse paste.
- Remove the beef from the tin, then coat it with the paste. Turn the oven down to 100°C/fan80°C/gas ¼. Put the onions, mushrooms, garlic cloves and bay leaves in the tin, then put the beef joint on a roasting rack on top. Pour the Guinness and half the stock into the tin, then return to the oven and cook for 1½-2 hours, adding more stock if the vegetables look like they’re drying out.
- Once the beef is cooked to your liking (a thermometer pushed into the middle should read 50°C for rare and 60°C for medium), remove from the oven, transfer to a board and rest somewhere warm for 30 minutes, wrapped loosely in foil. Strain the onion mixture from the tin. Keep the onions warm and pour the juices into a saucepan.
- Heat the juices until bubbling. If you want more gravy, add the rest of the stock along with more Guinness if you fancy. Slice the meat thinly, then serve with the sticky onions and a splash of gravy.
Nutrition
- 231kcals Calories
- 6.6g (2g saturated) Fat
- 36.2g Protein
- 5.2g (3.4g sugars) Carbs
- 1.5g Fibre
- 2.1g Salt
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Reviews
Both heat and time settings are way too short.
Hello, we’re sorry to hear you weren’t happy with this recipe. The delicious. team advises that it’s important to check the meat with a thermometer and that the temperature will continue to rise a few degrees during the resting time. It will need to be cooked for longer if you want it well-done. The beef should also be at room temperature, not straight from fridge, before cooking; this detail has now been added to the recipe. Thank you for sharing your feedback.
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