Roast beef with gravy

6 servings Prep: 10 mins By DRUM
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Ingredients (9)

15 ml black peppercorns — whole
5 ml coriander — seeds
15 ml mustard — powder
15 ml dried thyme salt
15 ml fresh chillies — 573
2 kg beef — topside
45 ml flour
stock cube — beef
750 ml water — hot
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1 Preheat the oven to 180°C.

2  Crush the peppercorns and coriander seeds using a mortar and pestle, and mix in the mustard powder, thyme and some salt.

3 Stir in the oil, then rub the mixture all over the beef.

4 Roast the meat in a roasting pan for 1 hour or until done to your liking.

5 Remove from the oven, place on a platter and cover with foil. Let the meat rest for 30 minutes before carving into slices.

6 Put the roasting pan with the beef juices on the stove and stir in the flour and stock cube.

7 Cook for 1 minute, scraping up any beefy bits stuck to the bottom of the pan. Gradually stir in the water.

8 The gravy should have a thick consistency by the time it starts bubbling.

9 Keep it warm until you serve it with the carved beef slices.

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