Method
1. Pre-heat your oven to 210°C, Gas Mark 7.
2. Make a paste with one Knorr Beef Stock Cube and the oil. Rub this into the beef.
3. Heat a thick-based frying pan on the hob and add the beef, fat side down. Once the fat has rendered and turned golden brown, turn the beef to sear all sides.
4. Remove the beef from the pan and place in a roasting tin, returning the pan (with the beef fat) to the heat.
5. Add the leeks to the frying pan and cook until golden, adding to the roasting pan alongside the beef joint. Repeat this for the parsnips and carrots. Add the shallots to the roasting pan. Place the celery and sage on top of the beef.
6. Drizzle the fat from the frying pan over the joint and vegetables, and place the roasting tin on the hob for a few minutes to heat the pan.
7. Transfer to oven and cook for 30-45 minutes (depending on your oven), turning halfway until your meat thermometer reads 46°C when inserted into the centre of the joint.
8. Remove the joint and vegetables from the roasting tin and place on a board or large plate to rest.
9. Place the roasting tin on the hob and crumble one Knorr Beef Stock Cube into the tin, adding a little water to deglaze. Mix thoroughly and transfer to a saucepan. Bring this to the boil and add a couple of drops of olive oil to thicken, and add texture to the gravy. Reduce the sauce to thicken and pour over the beef joint and vegetables.
