Recipes
Bourbon-rubbed beef with gravy
The concentrated savoury flavour of a stock cube mixed with bourbon, ketchup and sweet maple syrup gives this joint a modern, Deep South-inspired twist.
The concentrated savoury flavour of a stock cube mixed with bourbon, ketchup and sweet maple syrup gives this joint a modern, Deep South-inspired twist.
(3 votes)
Cook: 3 Hours 30 Mins
Serves: 6
Price: £1.84 per serving
Nutritional Information
Each 167g serving contains
Energy
1055kj
252kcal
1055kj
252kcal
13%
Fat
8g
8g
Med
11%
11%
Saturates
2.8g
2.8g
Med
14%
14%
Sugars
2.7g
2.7g
Low
3%
3%
Salt
1g
1g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
632kj/151kcal
Typical energy values per 100g:
632kj/151kcal
Ingredients
1 beef stock cube
2 tbsp bourbon
1 tbsp maple syrup
1 clove garlic, crushed
1 tbsp olive oil, for greasing
1 joint topside beef, about 750g
300ml beef stock, made with 1/2 beef stock cube
1 tbsp cornflour
1 tbsp Chosen by you Tomato Ketchup
1 tbsp Chosen by you BBQ Ketchup
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 3.
2
Mash the stock cube and mix with the bourbon, maple syrup and garlic to make a paste.
3
Grease the base of a roasting tin with the oil. Put the beef in, then rub the bourbon paste over the meat. Cover with foil and cook in the oven for 3 hours.
4
Carefully remove the foil and roast for another 15 minutes, then take out of the oven. Lift the beef onto a plate and leave it to rest.
5
Put the roasting tin with the meat juices on top of the hob over a medium heat. Add the made-up beef stock and bring to a simmer. Mix the cornflour with 2 tbsp cold water and stir into the mixture.
6
Heat, stirring, until simmering and thickened. Add the ketchups and cook for another 1 minute. Serve with the beef.