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Now for the ultimate Roast Beef recipe! Prepare to salivate!
Get a big lump of topside – not that bright red stuff you find in supermarkets, but a well matured joint from your local butcher.
Make several slashes across the top then coat with mustard and chopped open-leaf parsley.
Cover the lot in slices of streaky bacon and cover with foil.
Roast in a medium oven until the temperature in the middle of the joint reaches 45degrees, then remove the foil and bring the temperature up to 50 degrees – assuming of course you enjoy your roast rare, the way God intended!
Serve with yorkshire puds, crispy roast spuds and real gravy! I’ll give you those recipes another day!
Open a bottle of Cotes du Rhone and ascend to heaven!
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