Jamie Oliver shares tips for ‘perfect’ roast beef and gravy using blackberry jam

Everybody has a favourite meat to go with their roast dinner and the most traditionally British one is beef.

Unfortunately, the hearty option can be tricky to get right and can quickly become tough which, as beef if expensive, is a massive waste of money.

Luckily, celebrity chef Jamie Oliver has shared his “perfect” roast beef recipe which even comes with gravy, reports the Express.

The British chef often shares cooking tips and tricks with his fans – and this one promises delicious, juicy beef every time.

Plus, a cracking gravy to go with your roasties.

Writing on his website, the chef said: “A simple way to roast topside beef to ensure it’s super succulent, every time.”

Jamie Oliver regularly shares tips and tricks with fans

The recipe serves six and takes only an hour and five minutes to do so you’re not slaving over the oven all day.

Jamie added that the dish is “not too tricky” and is dairy and gluten free (woohoo!).

Jamie Oliver’s roast beef

Here’s what you’ll need for the dish: topside beef, onions, carrots, celery, garlic, mixed fresh herbs like thyme and rosemary and olive oil.

For full quantities, visit Jamie’s website.

A great gravy compliments roast beef like nothing else
A great gravy compliments roast beef like nothing else

And here’s what you need to do:

Jamie recommends taking the beef out of the fridge half an hour early so that it’s no longer cold. Preheat the oven to 240 Celcius.

Then, wash and chop your veg and chuck them into a big roasting tray with the garlic cloves (unpeeled), salt, pepper, herbs and olive oil.

Rub your beef with oil, salt and pepper as you always would and pop it on top of the veg,

Put the tray in the oven and turn down the heat to 200 Celcius straight away.

For timings, it depends how well done you like your beef: it should be in the oven for an hour for medium beef, 50 minutes for medium-rare and an hour and 10 to 15 minutes for well done.

See how simple that is?

The sweetness of the jam compliments the acidity of the wine
The sweetness of the jam compliments the acidity of the wine

To make his gravy, the top chef uses the leftover juices from the tray of beef and the vegetables.

Pop the tray on the hob and sprinkle a big tablespoon of plain flour on top. Mash it into the mix and stir in a tablespoon of blackberry or blackcurrant jam.

Add a small glass of red wine and let it bubble away for two minutes before adding the beef stock. Bring it to the boil before turning the heat down and simmering for half an hour.

When thick, sieve the gravy, skim away any fat and serve.

Now doesn’t that sound just delicious?

Tell us your favourite roast dinner tips in the comments below…


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