Bourbon-rubbed beef with gravy

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.

By , 21 September 2015
Bourbon-rubbed beef with gravy
  • Ready in: 210 mins
  • Serves: 6
  • Price: £1.84 per serving
Nutritional Info
Each 167g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
  • Energy 1055KJ 252KCAL
of your reference intake.
Typical energy values per 100g: 632kJ/151kcal.
  • 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.