Preparation Time: 10 minutes
Cooking Time: 1 Hour 15 minutes
2 lbs lean topside joint
1-2 tablespoons fennel seeds, crushed
3 garlic cloves, peeled and finely chopped
2 teaspoons dried chilli flakes
2 tablespoons olive oil
For the Rosé Wine Gravy:
1 tablespoon plain or sauce flour
10 oz. good, hot beef stock
10 oz. rosé wine
- Preheat the oven to 375°F.
- Place the joint on a chopping board and make several slashes over the surface of the joint, taking care not to cut the butcher’s string or elasticated meat bands (if present). Season.
- In a small bowl mix together the fennel seeds, garlic, chilli flakes and olive oil. Spread the mixture over the surface of the joint.
- Place the joint on a metal rack in a large roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any meat juices.
- Remove the joint from the oven, cover and leave to rest for 5-10 minutes.
- Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 2 tablespoons of any meat juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, gradually add the stock and wine, and stir again, scraping the base of the pan to release any sediment.
- Add 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 gravy. Strain the gravy before serving.
- Serve the joint with seasonal vegetables.