This tender marinated roast beef bursts with flavour and is great with a creamy mash and green vegetables
- 1kg (2lb 4oz) top rump
- 1 garlic clove, crushed
- 3 sprigs fresh thyme
- 6 black peppercorns
- 250ml (9fl oz) red wine
- 4tbsp redcurrant jelly
Place the beef in a large bowl and add the garlic, thyme sprigs, peppercorns and red wine. Leave to marinate for at least an hour. Drain and reserve the marinade.
Place the marinated beef in a roasting pan, drizzle over a little marinade and roast in a preheated oven at 200°C, 400°F or gas 6 for 50 mins to 1 hr.
Meanwhile, bring the rest of the marinade to the boil, add the jelly and simmer until thickened. Pour over the meat about 10 mins before it’s cooked.
Remove the roast beef from the oven and leave to rest for 20 mins before carving. Then spoon some of the marinade on to the meat and serve.
The longer you leave the beef in the marinade, the more intense the flavour will become. This process also starts to tenderise the meat.