She is clearly a genius, and I learnt a lot about roasting times from her Complete Cookery Course…
Delia’s timings for Roast Beef are:
20 mins at 245˚c and then 15 mins per 450g at 175˚c
[Before roasting, Delia also suggests you roll the joint in Plain Flour mixed with Mustard Powder...]
After cooking, rest your joint for at least 20 mins before serving
[The joint in the photo only had about 50 mins in the oven]
Is best served with gravy, roast potatoes and steamed veg
To make GRAVY, pour away any fat from the roasting pan, add any meat juices left from it resting and sprinkle a teaspoon or 2 of Plain Flour into the dish before putting onto a gentle heat with some finely sliced onions and a tiny squirt of Olive Oil. Stirring to ensure all the flour has been soaked up – give the Onions a minute before sloshing in some alcohol. Red Wine or White Wine or Marsala would all work here – when the alcohol has cooked off you can add a dash of water – and a squeeze of Lemon Juice – and then taste before seasoning. This won’t make gallons of gravy, but your sauce will be beefy and winey and very delicious!