Roast Beef with Mushroom & Onion Gravy, Roasted Cauliflower, Bone Marrow & Greens

A couple of weeks ago we had pork, and now we’re on to beef. Once again there’s a full complement of paleo sides to go with it, but do feel free to pick and choose as you see fit! I think I might also have discovered through developing this recipe that roasted cauliflower is one of my new favourite foods.

Bone marrow is exceptionally delicious (and completely optional) and one of my new favourite things to eat. I did a lot of googling and most recipes seem to want me to eat it on toast – given that’s not going to happen, I just roasted it and it went amazingly well with the mushrooms in particular. I bought mine in Waitrose but you could of course find it in any decent butchers.

You will need… (serves 2 hungry people, scale up as required)

A joint big enough for everybody, plus leftovers if you want them.

A couple of bits of bone marrow

Green veg of choice – something like savoy cabbage or cavolo nero is great, as all the texture in the leaves helps pick the gravy

roast beef cauliflower

For the gravy:

  • 1 onion
  • 300g or so of mushrooms – I used chestnut because that’s what I had at the time, but any will work
  • around 300ml liquid of choice – red wine, stock, water, veg-cooking water or a mixture
  • Olive oil

For the cauliflower:

  • 1 decent sized head of cauliflower
  • olive oil
  • lemon juice
  • salt & pepper

Just like the pork, this is again all about timing. As roasts go beef tends to be pretty quick to cook, especially if you have a small part, so once again I get chopping and preparing as soon as the oven goes on to make sure everything is ready in time. I’ve factored in a resting time of 20 minutes, but if you have a particularly large joint it might need a bit longer.


Mushroom & Onion Gravy: 
First things first – put on the oven and as soon as it’s ready put in the joint. I don’t do anything fancy at this point, just whack the oven on super hot and stick it in for an initial sizzle, then turn it down for the remaining time. Everything else that goes in the oven will be fine at whatever your final temperature is, assuming it’s not a mile off 180c.

  • Slice your onion and roughly chop your mushrooms. When you’re meat has about 20 minutes left in the oven, place the onions under and around the joint to cook in some of the juices. Throw in some of the liquid if it looks like things are getting a bit dry, or drizzle on a bit of olive oil if there’s not much fat in your joint.
  • When the meat comes out, move the joint to a carving board to rest. Put the roasting tin on the hob on a medium-low heat with the onions still in there, and add in the mushrooms. Once again you might need to add a bit of oil if it looks like things are sticking. Cook gently until soft, scraping any beefy deliciousness from the bottom of the pan as you stir.
  • When soft, throw in the remaining liquid and stir. Taste and adjust for seasoning if required.

Roasted Cauliflower:

  • Cut into smallish florets and wash well. Place in a single layer in an overproof dish and toss in the olive oil, lemon juice (about 1/2  lemon), salt & pepper until covered.
  • About 10 minutes before you take the meat out, put in the oven to roast. Turn once somewhere in the middle of the total 30 minute cooking time.

Bone Marrow: Place in ovenproof dish and put on to roast about the same time as the cauliflower, and take out when it’s soft and bubbling a bit on top. Tip any melted marrow at the bottom of your pan into the gravy so as not to waste any flavour. Sprinkle on a few flakes of salt before you serve.

Greens: Slice, wash, steam. Using a bit of the water from steaming in the gravy.

When the beef is rested sufficiently, I tend to carve everything including leftovers into thin slices.

Sticking your plates in the oven after you’ve taken everything out to warm for a couple of minutes will make a huge difference.

roast beef cropped

Leftovers: As I said, it’s a good idea to carve it all so you’re all ready to go. A few ideas to use it up are…

  • Eating it cold for lunch with a bit of mustard spread on top. Or as a snack!
  • If you’ve got any leftover gravy, mix together with some shredded sliced beef leftovers and cook at 180 for about 25 minutes. Delicious with some celeriac mash!
  • Fry up with an onion, some chorizo and a few cubes of sweet potato for a quick dinner.
  • Try this recipe for a simple beef stew
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