Perfect Roast Beef


One of my favorite cookbooks of all time. I HIGHLY recommend it! It is everything from basic poaching an egg, scrambled eggs, to roasted vegetables, Sunday roasts, spaghetti bolognese, etc...
Jamie Oliver is one of my favorite chefs and his book "Jamie's Food Revolution" is one of my very favorite cookbooks he has come out with. I have made a TON of dishes from this cookbook and I would consider it an essential.. A basic recipe book that even the most novice cook can take directions from.
Last night we had over some of my family for a "Remembrance Day roast" and used his recipe for "perfect" roast beef.. It was soooo damn good.. Here is what we did:

1.5 kg. inside round roast
2 medium carrots
2 medium onions
2 celery sticks
1 bulb garlic
Thyme, rosemary, bay leaves, sage or a mixture (fresh or dried)
olive oil
sea salt and freshly ground pepper

To prepare your beef:
• Take your beef out of the fridge 30 minutes before it goes into the oven
• Preheat your oven to 475°F
• There’s no need to peel the vegetables – just give them a wash and roughly chop them
• Break the garlic bulb into cloves, leaving them unpeeled
• Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil

• Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat
• Place the beef on top of the vegetables
 To cook your beef:
• Place the roasting tray in the preheated oven
• Turn the heat down immediately to 400°F and cook for 1 hour for medium beef
• If you prefer it medium-rare, take it out 5 to 10 minutes earlier
• For well done, leave it in for another 10 to 15 minutes
• If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking
• Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning
• When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so
• Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings
Veg after being cooked

The roast was SO flavorful!!! I will use this recipe again and again! 


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