Spinneys sell 'em just the right size for a generous two-man roast: the key to this recipe is the rub - the idea of using curry powder on roast beef came originally from the Lake District's very own John Tovey and I've done it this way ever since...
- 1 Kg rib eye of beef on the bone
- 1 carrot, chopped roughly
- 1 onion, chopped roughly
- ½ bulb fennel, chopped roughly
- 4 tbsp olive oil
- 250ml port
- 800ml good stock
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp mustard powder
- 1 tsp curry powder
Make the rub mixture and rub this all over the beef. Let it stand out of the fridge for at least 30 mins. Toss the vegetables in the oil. Pre-heat the oven to GM 6/ 200C/400F and put a roasting tin with the other 2 tbsp oil in there for at least 10 minutes to heat up. Spoon the vegetables into the middle of the tin and place the beef on top. Add the port and 600ml of the stock and return to the middle of the oven. Bake for 30 minutes.
Remove the meat from the tin and as many gooey vegetables as you want. Then add another 200ml stock and a good glug of red wine to the pan and stir it all in (ideally over a low heat on the hob) so that the caramelised juices from the cooking mix in. At this point you can thicken the gravy with some flour mixed into a teaspoon of butter, or you can let it bubble away for a while. By the time you’re ready, your beef should have stood for a good ten minutes, so you’re ready to carve it and serve it - ideally with Yorkshire puddings!