Celebration Roast Beef with Beetroot, Apple and Orange Relish

Main courseServes 10

Preparation time: 15 minutes, plus marinating time Cooking time: Rare: 20 minutes per 450g/1lb plus 20 minutes Medium: 25 minutes per 450g/1lb plus 25 minutes Well done: 30 minutes per 450g/1lb plus 30 minutes : 1. Place the joint on a chopping board and make several slashes over the surface with a sharp knife, taking care not to cut any butcher's string or meat bands. Season on both sides and push the thyme and rosemary into the slits. 2. Place the beef in a strong, large double lined plastic freezer bag and add the cider and oil. Seal the bag, place on a large plate and refrigerate for at least 2 hours or if time allows, overnight, turning once. 3. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 4. Remove the beef from the marinade (reserve the marinade) and transfer to a rack in a large non-stick roasting tin. Pour over the marinade and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly. 5. One hour before the end of the cooking time, remove the beef and rack from the tin and add the fennel and onions. Position the beef on top of the vegetables without the rack and return to the oven for the remainder of the cooking time. 6. Transfer the beef to a large warm plate, cover and leave to rest for 20 minutes. 7. Slice the beef and serve with the pan juices, fennel, onions and a salad or beetroot and orange relish. Beetroot, Apple and Orange Relish Serves 10 Preparation time: 20 minutes Cooking time: 20 minutes Ingredients: 15ml/1tbsp rapeseed or olive oil 2 small onions, peeled and finely chopped 5ml/1tsp ground allspice 2.5ml/½tsp ground cinnamon Salt 2 medium cooked fresh beetroot, peeled and coarsely grated 2 sharp green apples, e.g Granny Smith, cored and grated 200g/7oz brown sugar Finely grated zest of 1 large orange 250ml/9floz red wine vinegar : 1. Heat the oil in a large non-stick pan. Cook the onions, spices and salt for 4-5 minutes or until soft, stirring occasionally. 2. Add the beetroot, apple, sugar, orange zest and vinegar. Cook uncovered for 15-20 minutes, stirring occasionally. 3. Sterilise a large empty jam jar in a preheat oven to Gas mark ¼ 110°C/225°F (wash the jar and lid first in hot soapy water then rinse thoroughly). Sterilise in the oven for 20 minutes. Fill the jar with the relish whilst the jar is still hot. 4. Serve the relish with the beef. Tip: Once sealed the relish will keep in the fridge for up to 2 months and is great served with cold meats.


1 x 1.8kg/4lb lean topside or sirloin joint
Salt and freshly milled black pepper
60ml/4tbsp freshly chopped thyme
15ml/1tbsp freshly chopped rosemary
300ml/½pint sweet cider
30ml/2tbsp rapeseed or olive oil
2 whole fennel, quartered
2 large red onions, peeled and cut into wedges
Fresh thyme leaves, to garnish