Bourbon-rubbed beef with gravy
- 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
Pre-heat the oven to 160C/140C Fan/Gas 3.
Mash the stock cube and mix with the bourbon, maple syrup and garlic to make a paste.
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.
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.
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.
Heat, stirring, until simmering and thickened. Add the ketchups and cook for another 1 minute. Serve with the beef.