Homepage
Checkout
Total number of items in your trolley 0. Trolley amount £0.00.
Minimum: £25.00
Maple and Mustard Roast Beef

Maple and Mustard Roast Beef

By MorrisonsPublished on 20 March 2024Serve up the most indulgent roast on Easter weekend with our maple and mustard beef joint served with creamy mash and lashings of gravy. Because what’s a British Easter without a hearty home-cooked roast?
Shop for ingredients

Time and servings

2 hrs 40 minsTotal time
6Servings
15 minsPrep time
2 hrs 25 minsCooking time

Ingredients

  • 4 tbsp of olive oil
  • 1 bulb of garlic, broken into cloves
  • 2 carrots, cut into chunks
  • 1 onion, cut into chunks
  • 1.5 kg of beef topside joint
  • 50 g of beef dripping
  • 1.5 kg of maris piper potatoes, peeled and quartered
  • 2 tbsp of balsamic vinegar
  • 12 red onions, tops and bottoms removed & peeled & cut in half
  • 1 handful of fresh thyme, finely chopped
  • 1 handful of fresh rosemary, finely chopped
  • 1 tbsp of garlic puree
  • 2 tbsp of apple cider vinegar
  • 4 tbsp of maple syrup
  • 2 tbsp of dijon mustard

Method

  • Step 1

    Take your beef out of the fridge 1 hour before cooking to allow it to come to room temperature. Preheat your oven to 180˚C, 160˚C fan, gas mark 4. Mix all marinade ingredients (olive oil, dijon mustard, 2 tbsp maple syrup, apple cider vinegar, garlic puree, rosemary and thyme) with a tsp of salt and tsp of pepper in a small bowl and slather all over your joint. Heat your oil in a pan and brown your beef all over for 5 mins.

  • Step 2

    Lay your onion, carrots and garlic in the centre of a deep baking dish to create a trivet and pop your beef joint on top. Cook in the oven for 1hr 10 (45 - 55°C internal temp) for rare, 1hr 30 (58 - 65°C internal temp) for medium, and 1hr 45 (70 - 75°C internal temp) for well done. Ensure to baste with the juices halfway through cooking! When ready, remove your joint from the tray and leave on a wooden board to rest for 20 mins!

  • Step 3

    When your beef has 40 mins of cooking left (plus 20 mins of resting), nestle your onions in a casserole dish in a single layer (cut side up), drizzle over with 2 tbsp oil and balsamic vinegar, season and toss about to coat. Cover with foil and roast for 40 mins until tender. After 40 mins remove from the oven, drizzle in 2 tbsp maple syrup and pop back in the oven uncovered for 20 mins.

  • Step 4

    Meanwhile, when your onions and beef have about 30 mins left (including beef resting time) it is time to move onto your mash! Boil water in a deep pan, add your potatoes and cook for 15-20 mins until very soft. Drain, pop back in the pan, add beef dripping, a dash of milk and a big pinch of salt and pepper and use a masher to mash until lump-free and creamy.

  • Step 5

    Serve your beef and onions centre-stage on a serving platter alongside gravy and any other seasonal veg of choice.