The ‘Leg of Mutton Cut’ of beef which we have listed in extras as rolled rib of beef (LMC) is a well flavoured joint suitable for slow roasting. Very simple to prepare, it then takes a good while to gently cook to juicy tenderness - ideal for a family Sunday when you want to head out for a walk with the dog, work up an appetite, and return to the delicious aroma of tender beef pot roast. Serve with mash and roasted carrot and parsnip.

Ingredients - serves 6-8 1.5kg rolled rib of beef (LMC) 400g shallots, peeled 2 tbsp olive oil 2 carrots, peeled & diced 2 sticks celery, diced 2 bay leaves, sprig of rosemary, sprig of thyme - all tied together in a bundle 500ml red wine 2 tbsp tomato purée salt, pepper 15g butter 1 tbsp plain flour

Method

1 Preheat the oven to 150°C
Pat dry the beef joint, rub with olive oil all over and brown in a hot frying pan on all sides. Transfer the joint to a deepish roasting dish - choose something that isn’t too large (or the roasting liquid will be too shallow around the joint), but large enough to fit all the stock vegetables around the meat too.

2 Sit the herbs, whole shallots and vegetables around the joint and pour in the wine. Season liberally and slowly bring the liquid to simmering point then stir in the tomato purée. Cover with foil and tuck tightly around the edges before transferring to the oven for 3 ½ hours.

3 Soften the butter and press it into a paste with the flour. Remove the beef from the roasting dish and stand in a warm place for 10 minutes before carving. Remove the herbs from the sauce and discard. Check seasoning of the sauce and adjust if necessary. Place the sauce over low heat, whisk in the butter/flour paste to enrich and thicken it then serve over thick slices of beef.