Ingredients
- Boneless rump roast 1.6kg
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- Beef stock 250ml
- SpinneysFOOD Fine Cinnamon 2 tsp
- SpinneysFOOD Fine Ginger 2 tsp
- SpinneysFOOD Black Pepper 2 tsp, freshly ground
- SpinneysFOOD Flaky Sea Salt 2 tsp
- SpinneysFOOD Raw Sugar 2 tsp
- Ground allspice ¼ tsp
- Ground cloves ¼ tsp
- Ground nutmeg A pinch
- Ground cardamom A pinch
- SpinneysFOOD Fine Coriander A pinch
- Salted butter 120g
- Garlic 2 cloves
- Corn flour 1 tsp
- Water 1 tbsp
Nutrition (Per serving)
- Calories 641
- Fat 38.9g
- Saturates 17.3g
- Protein 66.9g
- Carbs 2.8g
- Sugars 1.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Gingerbread-rubbed roast beef
European 15 Mins Prep · 60 Mins Cook
- Remove the beef from the fridge and bring it to room temperature.
- Combine the spices in a small bowl and set aside.
- Preheat the oven to 220°C, gas mark 7.
- Place the meat on a large plate and coat with the olive oil and spice mix, ensuring all sides are well covered. Place the beef on a wire rack set in a large roasting dish and pour the beef stock into the base of the dish. Roast for approx. 35-40 minutes for medium-rare.
- Meanwhile, melt the butter in a small pan placed over a medium heat. Grate in the garlic and allow the butter to brown slightly then remove from the heat.
- Remove the beef from the oven and place on a chopping board. Cover loosely with foil and allow to rest.
- Drain the stock into the butter mixture.
- Whisk the corn flour and water together and whisk into the butter-stock mixture.
- Place the pan over a medium heat and cook, whisking continuously, until slightly thickened. Remove from the heat and pour into a serving jug.
- Carve the roast beef and serve along with the brown butter sauce.