This isn’t your average gravy, it’s a beautifully rich, layered sauce made from slow-simmered bone broth and the addition off our beef organs powder for a boost of ancestral nutrition. It’s silky smooth, umami rich and the perfect finishing touch to an organic beef joint, bringing everything together in the most delicious way.

Serves 4-5 

Ingredients:

• 1kg organic and grass fed top rump beef joint 
• 2 white onions - cut into quarters 
• 2 medium size carrots - cut into chunks 
• 2 sticks of celery - cut into chunks 
• A few sprigs of thyme 
• A generous glug of extra virgin olive oil 
• Lots of salt and pepper 

For the gravy: 

• 200ml beef bone broth 
• 1 scoop of Organised 
• Optional: 1 tsp wheat flour 
• Salt to taste 

Serve with: your favourite vegetables 

Heat the oven at 220 degrees Celsius.

1. Add the onions, carrots and celery to a large baking tray and place the beef joint on top. Drizzle very generously with the olive oil, salt and pepper. Using your hands rub the seasoning well into the meat.
2. Place the beef in the oven for 20 minutes. Reduce the oven to 190 degrees and continue to cook for 35 minutes if you like it rare, 45 minutes for medium rare and 1 hour for well done.
3. Remove the beef from the tray and let it rest covered for 15-20 minutes before slicing it. 
4. In the meantime make the gravy. Strain all the meat juices from the roasting tray and transfer it to a small pan.
5. Add in the bone broth and place the pan on a medium heat.
6. Let the gravy bubble for 5-8 minutes before stirring in Organised. Whisk everything together and cook for 5 more minutes until the gravy has thickened up slightly. If you prefer a thicker consistency in a bowl mix together 1 teaspoon of flour with a dash of water until you have some kind of paste. Add it to the gravy and mix everything together. Cook for the final 2-3 minutes. 
7. Cut the beef joint into slices and serve with your favourite vegetables and the gravy.