Paul West from River Cottage Australia rustles up this glorious Sunday roast of beef with gravy, Yorkshire puddings and creamed silverbeets.
Preheat oven to 240C (475F/Gas 9).
Pound the garlic, salt and pepper in a mortar and pestle to form a smooth paste, add the oil and stir to combine.
Rub the outside of the topside with the garlic paste.
Put the onion and a splash of water into a baking dish and top with the garlic smothered piece of topside. Roast for 15 minutes.
Reduce the oven temperature to 180C (350F/Gas 4) and roast for 1 1/2 hours for medium rare.
Once the beef is cooked remove it from the oven, transfer it to a plate and cover it with foil, allow it to rest for 15 minutes before carving. Increase the oven temperature to 220C (425F/Gas 7).
To make the Yorkshire pudding, first make the Yorkshire pudding batter.
Sift the flour and a pinch of salt, make a well in the centre and gradually whisk in the combined egg and milk to form a smooth batter.
Transfer to a jug. Rest whilst the oven reaches the required temperature.
Pour one teaspoon of the oil in each muffin hole, put the muffin trays into the oven for 2 minutes or until the oil is smoking. Then pour in the rested batter until three quarters full. Bake for 10-15 minutes or until puffed and golden.
To make the gravy, deglaze the pan with a little of the beef stock, scrapping to remove any stuck on cooking juices from the bottom of the pan. Sprinkle the flour over the top and cook stirring for 3 minutes to cook off the flour.
Stir in the remaining stock and cook stirring until the gravy is thick.
Transfer to a jug, cover and keep warm.
Creamed Silverbeet :
To make the creamed silverbeet, blanch the silverbeet in hot water until the leaves soften and wilt. Drain and thinly shred the silverbeet leaves.
N a separate pan, heat the cream, garlic, thyme and bay leaf over a medium heat for 5 minutes. Add the silverbeet to the pan, season and serve.
Serve the sliced beef with the gravy, Yorkshire puddings and silverbeet.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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