Updated: Jun 6, 2018
Being gluten and yeast intolerant rules out just about every single shop-bought gravy. But if I cook at home from scratch then I know exactly what I'm eating. This is is a fabulous recipe full of guts and flavour. It's so easy to do as well. The gist of it is to roast your meat on top of what will later become your gravy and then you roast your veggies separately.
Serves 4 people with left overs for sandwiches the next day
For the main meal:
1.5 kilogrammes rump beef. We're fortunate enough to have a brilliant local butcher (The Black Pig, Deal Kent) whose meat we love
6 Broccoli spears
Few pods of garlic
1 stick celery
Smother meat in olive oil, salt and pepper
Wash and peel all veg including spuds.
Roughly chop veggies and halve spuds. Set to one side
Chop onion into quarters
Smash bulb of garlic with fist (if you’re feeling tough enough… I find this can be therapeutic!!)
Spread garlic, carrots, celery, onion and bunch of rosemary and thyme into a large baking tray and drizzle generously with olive oil, then lay the meat on top (the mixture underneath the meat will be used for the gravy later).
Roast rump at 200 degrees centigrade until it reaches 62 degrees. We use an oven thermometer to do this as it guarantees perfect meat. But if you do not have one, roast for around one hour. We like our beef rare so this is good for us, but you can add more time if you prefer.
Whilst the meat is cooking parboil parsnips and potatoes (I do for 10 mins)
After around 15 mins of roasting the meat, take a separate baking tray and roast pots and parsnips in olive oil, salt and pepper for around 45 mins (after 30 mins, chuck in some smashed pods of garlic and some herbs and roast together for remaining 15 mins).
When beef is done take out and rest in foil for 10-15 mins. Keep an eye on your veggies and spuds and if they are how you like them, turn the heat down whilst your meat is resting.
To make gravy, mash celery, carrots onion and garlic and herbs from under meat make and then pass through a sieve into a saucepan down and add red wine and reduce down. Skim fat off surface before serving gravy (add any juices from rested meat to the gravy).
5 mins before the meat has finished resting, blanch your broccoli for 3-5 mins.
Here is a video of the prep, but please note, Scott and I missed some bits out as we lost them during the video edit...so please use the video as a guide and follow the main recipe above. We hope you enjoy this recipe as much as we did!! :)