Roast Beef

There are many ways to roast a joint of beef and many different cuts to choose from this one is a Jamie Oliver recipe and always come out perfect.


1.5kg topside of beef                                                                                      
2 medium onions
2 carrots
2 sticks of celery
1 bulb of garlic
a small bunch of fresh thyme, rosemary, bay or sage, or a mixture
olive oil
sea salt and freshly ground black pepper

To prepare your beef

Take your beef out of the fridge about 30 minutes before you need to cook it.

Preheat your oven to 240°C/475°F/ gas 9

Wash the vegetable well, there is no need to peel them then chop them roughly

Break the garlic bulb into clove also 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 then place it on top of the vegetables.

To cook

Place the roasting tray in the preheated oven then turn the heat down immediately to 200°C/400°F/gas 6 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 looks dry, add a splash of water to the tray to stop them from 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 before carving

Great British dish served with Yorkshire Puddings

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{August 12, 2011} {Tags: }