Juniper Roast Rib of Beef

Ingredients:
2 x 1kg lean fore-rib joints
For the beef:
8 bay leaves, broken into small pieces
2tbsp smoked paprika
100ml olive oil
Grated zest of 2 lemons
4tbsp freshly chopped flat-leaf parsley
1tbsp juniper berries, finely crushed
For the juniper gravy:
2tbsp plain flour or 1-2tbsp gravy granules
1Ltr good, hot beef stock
Freshly chopped flat-leaf parsley

To serve: Yorkshire puddings, Roast parsnips, Roast potatoes, Steamed runner beans.

Method:
For the beef:
1. Place the beef joints on a chopping board, make several slits over the joint and season well.

2. In a small bowl mix together the bay leaves, smoked paprika, olive oil, lemon zest, flat-leaf parsley and juniper berries.

3. Spread this mix over the joints.

4. Place the meat on a rack in a roasting tin and roast at 200°C, for the preferred cooking time, basting occasionally with the beef juices.

5. When the joints are cooked, remove from the oven, wrap loosely in foil and allow to rest.

For the gravy:
6. Spoon off any excess fat from the tin and discard. Place the tin over a medium heat, scrape the sediment from the base of the pan, deglaze with a little stock, and sprinkle over the flour. Stir well with a spoon, add a little stock and stir again.

7. Add the remaining stock and any meat juices from the platter, adjust the seasoning, bring to the boil, reduce the heat and simmer for 8-10 minutes or until thickened to a well-flavoured gravy. Strain the gravy and set aside until ready to serve.

To serve:
Slice the beef at required level of doneness. Serve the beef, drizzled with sauce and accompanied with Yorkshire puddings, roast potatoes and seasonal vegetables.

Serves: 10