Roast Beef, there are numerous approaches that you can take when it comes to roasting a piece of beef. In my humble opinion the below is certainly a method that you may like to consider. There are various cuts of beef available – topside, rib eye, rump and rib rack just to name a few. Rib eye is one of the most preferred cuts when it comes to roasting. Here is what you will require:
1 x 2 kilogram rib eye of beef
2 each medium red onions – peeled, cored and roughly chopped
2 each carrots – peeled, topped, tailed and roughly chopped
2 each sticks celery – trimmed, cleaned and roughly chopped
1 bulb garlic – broken up into cloves (no need to peel them)
A few squirts of canola spray oil
A few good splashes of olive oil
A decent amount of sea salt flakes
A good few grinds of black pepper from the mill
1 small bunch fresh thyme, rosemary and / or sage (Or a combination of all)
A couple of bay leaves
Greaseproof paper sheet
To prepare the piece of beef:
30 minutes before beginning to cook your piece of beef take it out of the fridge and preheat your oven to 240°C. Prepare the vegetables and herbs as above.
Pile all the vegetables, garlic and half of the herbs into the middle of a greaseproof paper lined 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 into a preheated frypan that has been lightly oiled and seal the beef on all sides including the ends. This will assist to retain the juices in the actual piece of beef itself while it is cooking. Place the beef on top of the vegetables. Arrange the remaining herbs on top of the piece of meat.
To cook the piece of beef:
Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C and cook for 1 1/2 hour for medium beef. If your preferred degree of doneness is medium-rare, remove from the oven 5 to 10 minutes earlier. If you prefer it well cooked, leave it in the oven for a further 10 to 15 minutes.
Keep in mind that the above timings may vary somewhat depending on the actual oven that you are using to cook the beef in.
If you’re planning on serving roast potatoes and vegetables, now is the moment to get them sorted out – get them into the oven for the last 45 minutes of cooking. Baste the beef halfway through cooking and if the vegetables look dry, spray them with water to keep them moist.
When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a lipped board and allow to rest for 15 minutes or so. Cover it with a layer of aluminium foil and a kitchen cloth and put aside while you prepare your desired accompaniments – gravy, horseradish sauce, Yorkshire puddings etc. You can use the strain the pan juices and use as a solid base for your gravy or sauce of choice.
So there you have it – sit down, relax and relish the marvels of your nicely prepared roast beef along with your favourite accompaniments.