HOW TO SEASON ROAST BEEF RECIPES

1. Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 180ºC/350ºF/gas 4.
2. Drizzle the beef with 1½ tablespoons of oil, season with a pinch of sea salt and a good pinch of black pepper, then rub all over the meat.
3. Place a 25cm x 35cm roasting tray on the hob over a high heat, drizzle in 1 tablespoon of oil, then sear the beef for a few minutes, until browned all over.
4. For the trivet, roughly chop the celery and carrots into big chunks, peel and chop the onion into wedges and break up the garlic bulb into cloves.
5. Throw the trivet of vegetables into the tray with the bay and rosemary, jiggling the tray to coat the veg in any juices, then roast for 1 hour and 15 minutes for medium and blushing, or cook to your liking. Baste the beef halfway through and if the veg looks dry, add a splash of water to the tray to stop them from burning.
6. Remove the beef to a platter, cover with tin foil and leave to rest while you make the gravy.
7. For the gravy, place the tray on the hob over a medium heat. Sprinkle in the flour, then mash everything with a potato masher, scraping up all the goodness from the base of the tray.
8. Stir in the jam, then pour over the wine and let it bubble away for a minute or two, before pouring in the stock. Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally.
9. When the gravy is the consistency of your liking, pour it through a sieve into a pan, pushing all the goodness through with the back of a spoon. Keep warm over a low heat until ready to serve, skimming away any excess fat that comes to the surface, then pour into a gravy boat.
10. Carve the beef into lovely thin slices, and serve with all the usual trimmings – delicious with Yorkshire puddings, roast potatoes, watercress and a dollop of horseradish.

Preheat the oven to 180°C/fan 160°C/gas mark 4. Season the by Sainsbury’s silverside beef joint well.

Heat 1 tablespoon of oil in a frying pan then add the joint and brown it on all sides. Put it in a casserole dish (making sure it’s large enough to fit the joint and all the vegetables).

Add another tablespoon of oil to the frying pan then brown all the chopped vegetables. Arrange them around the joint in the casserole pot.

Add the crushed garlic cloves, red wine, by Sainsbury’s Beef Stock, bay leaves and dried oregano to the casserole and bring to the boil.

Cover the casserole with a lid and cook in the preheated oven for 2 hours, turning the meat over halfway.

Remove the bay leaves and serve the joint sliced with the vegetables.

Cook’s tip: soak up all the lovely roast juices with creamy mashed potato on the side.

1. Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 180ºC/350ºF/gas 4.
2. Drizzle the beef with 1½ tablespoons of oil, season with a pinch of sea salt and a good pinch of black pepper, then rub all over the meat.
3. Place a 25cm x 35cm roasting tray on the hob over a high heat, drizzle in 1 tablespoon of oil, then sear the beef for a few minutes, until browned all over.
4. For the trivet, roughly chop the celery and carrots into big chunks, peel and chop the onion into wedges and break up the garlic bulb into cloves.
5. Throw the trivet of vegetables into the tray with the bay and rosemary, jiggling the tray to coat the veg in any juices, then roast for 1 hour and 15 minutes for medium and blushing, or cook to your liking. Baste the beef halfway through and if the veg looks dry, add a splash of water to the tray to stop them from burning.
6. Remove the beef to a platter, cover with tin foil and leave to rest while you make the gravy.
7. For the gravy, place the tray on the hob over a medium heat. Sprinkle in the flour, then mash everything with a potato masher, scraping up all the goodness from the base of the tray.
8. Stir in the jam, then pour over the wine and let it bubble away for a minute or two, before pouring in the stock. Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally.
9. When the gravy is the consistency of your liking, pour it through a sieve into a pan, pushing all the goodness through with the back of a spoon. Keep warm over a low heat until ready to serve, skimming away any excess fat that comes to the surface, then pour into a gravy boat.
10. Carve the beef into lovely thin slices, and serve with all the usual trimmings – delicious with Yorkshire puddings, roast potatoes, watercress and a dollop of horseradish.

Preheat the oven to 180°C/fan 160°C/gas mark 4. Season the by Sainsbury’s silverside beef joint well.

Heat 1 tablespoon of oil in a frying pan then add the joint and brown it on all sides. Put it in a casserole dish (making sure it’s large enough to fit the joint and all the vegetables).

Add another tablespoon of oil to the frying pan then brown all the chopped vegetables. Arrange them around the joint in the casserole pot.

Add the crushed garlic cloves, red wine, by Sainsbury’s Beef Stock, bay leaves and dried oregano to the casserole and bring to the boil.

Cover the casserole with a lid and cook in the preheated oven for 2 hours, turning the meat over halfway.

Remove the bay leaves and serve the joint sliced with the vegetables.

Cook’s tip: soak up all the lovely roast juices with creamy mashed potato on the side.

Place the thyme, paprika and mustard powder in a bowl with a teaspoon each of salt and pepper, then mix to combine.

Wipe the meat with damp kitchen paper and then spread a thin layer of the mustard all over the fat side of the joint. Sprinkle the spice powder on top, patting it down gently to help it stick.

Preheat the oven to Gas Mark 7, 220ºC (425ºF). Pour the olive oil into roasting tin and heat in the oven for 5 minutes. Add the onion and carrot, tossing to coat. Season with salt and black pepper.  Sit the beef on the bed of vegetables.  Place the roasting tin in the pre-heated oven.

Reduce the oven temperature to Gas mark 5,190ºC (375ºF). Roast the beef for 1 hour and 15 minutes for rare, an extra 15 minutes for medium-rare and an extra 30 minutes for well done. Remove the beef from the tin and place on a large dish. Rest in a warm place for at least 20 minutes before carving.

To make the gravy, stir the flour into the juices in the roasting tin and then gradually stir in the stock. Place directly on the hob to heat and simmer for 5 minutes, stirring and scraping the bottom with a wooden spoon to release any sediment. Season and pour through a sieve into a gravy boat, discarding the vegetables that the beef has been roasted on.

Carve the beef into slices and arrange on warmed plates with a dollop of creamed horseradish and the roasted root vegetables. Hand round the gravy separately.