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Shropshire Lad's Beef Sunday Roast - Serves 4

Preparation time: 10 minutes

Cooking time: 140 minutes


  • Beef rump cap
  • 50g butter
  • 2 tbsps plain flour
  • 600ml milk
  • 100g mature cheddar, grated
  • 100g double Gloucester, grated
  • 2 tbsps American mustard
  • 30g parmesan cheese, grated
  • 1 whole parboiled cauliflower
  • Sprig of rosemary
  • 200g parboiled Chantenay carrots
  • 200g parboiled Maris Piper potatoes
  • 300g tenderstem broccoli
  • vegetable oil
  • Salt and pepper for seasoning


  1. Trim down the fat on the Rump Cap – making sure to leave at least ½ cm on the beef – and put to one side
  2. Score the rump cap fat in a diamond formation, then generously season the other side with salt and pepper and let the beef sit for around 30 minutes
  3. Get your Firebowl hot, place the beef on the Holi Grill fat side up and place the Kadai Lid on top – cook until the beef reaches an internal temperature of just below 50 degrees Celsius to serve medium rare.
  4. Take the beef off the Kadai and let it rest.
  5. Put the butter in a pan suitable for your Kadai and melt it down, then add the flour and mix it in until smooth.
  6. Gradually pour in 500ml of milk, mixing as you go.
  7. Add in the cheese and American mustard and stir until melted.
  8. Pour in the final 100ml of milk.
  9. Place the cauliflower into the smallest Skillet, pour over the cheese sauce and top with grated parmesan.
  10. Place the largest Skillet over the heat then add a glug of vegetable oil and the beef fat, render it down.
  11. Throw in the rosemary, then add the carrots and potatoes.
  12. Put the Kadai Lid down and leave for about 30 minutes.
  13. Coat the broccoli in oil and salt, then place in a grill tray on the Kadai – cook until charred.
  14. Re-add the beef to the grill, fat side down just to give it some heat – keep a close eye on it.
  15. Serve everything up.
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