It’s always a good idea for Porky Down’s roast beef with red wine and banana shallots!
2kg topside of beef (buy one with a layer of natural fat on the top)
1 tbsp vegetable oil or sunflower oil
1 tbsp English mustard powder
1 tsp Maldon sea salt
2 large carrots, halved lengthways
12 banana shallots, peeled and halved lengthways
2 bay leaves
2 tbsp plain flour
300ml full-bodied red wine ( I used a shiraz blend)
500ml fresh beef stock
2 tsp redcurrant jelly
1. Allow the meat to come to room temperature for about an hour before you roast it. Heat oven to 220C. Rub oil all over the meat to enhance the taste and texture.
2. Mix the mustard powder, sea salt, 1tsp pepper and then rub this all over your Porky Down’s meat.
3. Put the carrots in a large roasting tin to make a trivet and sit your porky down’s meat on top, fat side up.
4. Roast for 15 minutes and then turn the heat down to 180C, then depending on how you like your beef, cook for another 55 minutes for medium or 45 minutes for medium-rare.
5. Once you have 30 minutes left of your cooking time, pour the juices that have pooled in the tin over your Porky Down’s meat. Then add the shallots and bay leaves and coat these in the fat too, return to oven afterwards.
6. Boil the wine in a small saucepan to reduce it by two-thirds.
7. Once your meat is ready, put on a board and cover with foil and leave to rest. Turn the oven back up to 200C and place the tin into the oven for another 10-15 minutes until the shallots are tender.
8. Use a slotted spoon to scoop out the shallots and set aside to warm. Discard the excess fat from inside the tin except for 1tbsp fat and al the dark juices. Add the flour and cook on the hob while stirring constantly for around 2 minutes. Gradually add the reduced wine and whisk, followed by the redcurrant jelly and stock. Bubble until it has thickened and rich, add the juices from the resting meat.
9. Discard the carrot and season to your liking. Serve the beef with the gravy and shallots.