Sunday Roast Beef & Blackberry Jus


Add a twist to your traditional Sunday with juicy, seasonal blackberries.

  1. Preheat the oven to 220°C.
  2. Rub olive oil into the beef and season with salt and pepper.
  3. Add onion, carrots, garlic and 4 sprigs thyme to a roasting tin, sit beef on top of vegetables and cook for 20 mins.
  4. Add blackberries and sugar into a pan and let simmer on a low heat for 5 minutes. Then crush blackberries with a fork and set aside.
  5. After the beef has been in the oven for 20 mins, reduce the heat to 170°C and let beef cook for a further 30 mins for rare, 40 mins for medium or 1 hour for well done.
  6. Whilst the beef is cooking at the reduced temperature, add butter to a saucepan with the shallots and remaining sprigs of thyme over a medium heat and let soften for 3-4 mins.
  7. Add the wine, beef stock and juniper berries to the pan and let simmer on a high heat for 5 mins until reduced and syrupy.
  8. Remove beef from the oven and allow to rest for 20 mins.
  9. Add the blackberries and residual meat juices to the pan of jus and heat until warmed through


Prep time: 20 Minutes

Cook time: 1 Hour 20 Minutes

Serves: 4

  • 950g beef topside

  • 1 onion, sliced into quarters

  • 3 large carrots, halved length ways

  • 4 cloves of garlic

  • 7 sprigs of fresh thyme

  • ½ tsp olive oil

  • Salt and pepper

  • 300g blackberries

  • 2 tbsp caster sugar

  • 1 shallot, finely chopped

  • 200ml red wine

  • 200ml beef stock

  • 3 juniper berries

  • ½ tsp butter