zoom Spice-rubbed wing of beef with red onion and madeira gravy

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    Spice-rubbed wing of beef with red onion and madeira gravy

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    Spice-rubbed wing of beef with red onion and madeira gravy

    • Preparation time: 15 minutes, plus resting
    • Cooking time: 1 hour 55 minutes
    • Total time: 2 hours 10 minutes, plus resting

    Serves: 6-8


    2½-3kg Waitrose 1 Aberdeen angus dry aged wing of sirloin beef, bone in *
    2 tbsp thyme leaves
    1½ tsp ground cumin
    1½ tsp ground coriander
    1 tsp ground cinnamon
    40g coarse sea salt
    50g light brown soft sugar
    1 tsp freshly ground black pepper
    3 tbsp olive oil
    5 red onions, halved
    1 tbsp plain flour
    500ml fresh chicken or beef stock
    100ml madeira

    (* available from the meat service counter)


    1. Remove the beef from the fridge. In a bowl, combine the thyme leaves, spices, salt, sugar and pepper. Drizzle 1 tbsp oil over the beef, then rub in the spice mixture, coating the flesh and fat. Set aside to come up to room temperature for 1-2 hours.

    2. When ready to cook, preheat the oven to 220˚C, gas mark 7. Put the onions in the base of a deep roasting tin, toss with 1 tbsp oil and season. Sit the beef on top, drizzle over the remaining 1 tbsp oil and roast for 30 minutes. Reduce the oven temperature to 190˚C, gas mark 5, baste with the cooking juices, cover with foil if needed, and cook for a further 1 hour for medium rare (cook for an extra 15-30 minutes if you’d prefer it well done). Remove the beef from the oven and transfer to a serving dish, cover with foil and leave to rest for at least 45 minutes (or up to 1 hour).

    3. Meanwhile, pour off as much of the fat and oil from the roasting tin as possible (save this for your roast potatoes), leaving behind the beef juices and onions. Put the tin on the hob over a low heat, whisk in the flour, and cook for a few minutes, stirring frequently. Transfer everything to a saucepan and gradually whisk in the stock, a little at a time, until you have a thin gravy. Bring to the boil, then reduce the heat, add the madeira and simmer for 15-20 minutes until the gravy is your desired consistency; season. Pour through a fine sieve, pressing the onions to extract as much flavour as possible before discarding them. Carve the beef and serve with the gravy.

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    This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue


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