This recipe is a wonderful addition to the festive season – the caraway seeds adds the extra touch that complements the delicious, mouth-watering beef flavours.
The caraway seeds, garlic, chili flakes and oil are mixed together to form a crust on top of the mini joint that imparts an aromatic flavour to the mini roast. Historically, the caraway seed, found in Europe and Northern Africa, and for centuries has been used as a flavouring in food.
The crust is very versatile too; increase the quantities and use to cover a full beef roasting joint – it certainly will not disappoint!
Preparation time: 10 minutes
Cooking time: 40-50 minutes (for medium)
1 x 12-14oz lean mini beef topside roasting joint
2 teaspoons caraway seeds, crushed
1 large garlic clove, peeled and finely chopped
1 teaspoon dried chilli flakes
1 tablespoon olive oil
For the Gravy:
1 tablespoon all-purpose flour
½ pint good, hot beef stock
Dash Worcestershire sauce
- In a small bowl mix together the caraway seeds, garlic, chili flakes and oil.
- Preheat the oven to 375°F.
- Place the joint on a chopping board. Make several slashes over the surface of the joint and season all over. Spread the mixture over the surface of the joint.
- Transfer to a roasting rack in a medium non-stick roasting tin and roast for 30-40 minutes. Cover with foil if browning too quickly.
- Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 minutes if time allows.
- Meanwhile prepare the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
- Add the remaining stock and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravey. Strain before serving.
- Slice the beef and serve with the gravy, the potatoes and steamed red cabbage.