Slow-roast beef with red wine gravy and Yorkshire puddings
- Season meat all over with salt and pepper and place in a roasting pan. Place in a cold oven, turn the temperature to 250°C and cook for 40 minutes - this will caramelise the outside of the meat and make the fat run into the pan.
- Reduce temperature to 160 degC and cook for 30 minutes more. Add red wine and 1 cup of beef stock to the pan. Baste meat with liquid and cook for a further 1 hour, basting meat regularly and adding remaining stock if needed so that 2cm of liquid remains in the pan at all times.
- Remove the beef from the oven, keep warm and set to rest for 10 minutes before carving. Reduce gravy by simmering in a saucepan to thicken if necessary.
- Add frozen, store-bought Yorkshire puddings to the oven for 5 minutes before serving. Carve beef, serve with roast vegetables of choice, Yorkshire puddings and red wine gravy.