How To Make The Perfect Gravy

Step 1: You will need

Step 2: Cook Roast Beef

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper and rub the mustard over the surface of the joint. Season with salt and pepper. Here you need to weigh your joint to calculate how long you need to cook it.

Place the joint on a metal rack in a large roasting tin (by placing your joint on a rack rather than directly on the tin stop the joint from burning), add the onion and garlic underneath the rack and open roast for the preferred calculated cooking time (you don't need to cover with foil), basting occasionally with any rich beefy juices. If the bottom of the pan seems a little dry, add a little extra beef stock or water.

Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes

After cooking your roast it is important to cover and rest for at least 20 minutes. During this time the muscles relax and makes carving easier.

Step 3: Make the gravy

Spoon off and discard any excess oil from the tin, leaving about 30m/2tbsp of any rich, beefy juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment. If you prefer you can use all stock and forget about the wine.

Add the remaining stock, wine and 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. This is really important, as you need to `cook' the flour At this point if you can add any meat juices from the joint to the roasting tin as this will add even more flavour. Strain before serving to remove any lumps.