Beef Mini Roast with Caraway Seed and Garlic Crust

This beef mini roast is coated with a combination of crushed caraway seeds, dried chilli flakes and freshly chopped garlic to form a crust then baked and served with a hot piquant gravy. Great for a mid week roast as it's on the table in under an hour. Why wait till Sunday?

Prep Time: 10 mins

Cook Time: 50 minutes

Serves: 3 people

Ingredients

  • 1 x 350-450g lean mini beef topside roasting joint (we used silverside)
  • 2 teaspoons caraway seeds (you will find this in the spice aisle section), crushed
  • 1 large garlic clove, peeled and finely chopped
  • 1 teaspoon dried chilli flakes
  • 1 tablespoon rapeseed or olive oil

  • For the Gravy

  • 1 tablespoon plain flour
  • 300ml good, hot beef stock
  • Dash Worcestershire sauce

Method

  1. In a small bowl mix together the caraway seeds, garlic, chilli flakes and oil.
  2. Preheat the oven to 190°C. 170°C, Fan, Gas Mark 5.
  3. Place the joint on a chopping board. Make several slashes over the surface of the joint and season all over. Spread the mixture over the surface of the joint.
  4. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 30-40 minutes. Cover with foil if browning too quickly.
  5. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 minutes if time allows.
  6. Meanwhile prepare the gravy; Spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour.  Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
  7. Add the remaining stock and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving.
  8. Slice the beef and serve with potatoes, the gravy and steamed red cabbage.