|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|
|stock cube — beef|
|750 ml||water — hot|
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.