The Perfect Roast Beef

Source – Jamie Oliver’s Ministry of Food, slightly adapted

This was really the perfect roast beef. It was very tender and delicious.

I served it with roast vegetables and a shortcut gravy. Check it out!


Ingredients

For roast beef -

1.5kg topside of beef
2 large onions
2 carrots
2 sticks of celery (I skipped this, not a fan of celery)
1 bulb of garlic
small bunch of fresh thyme, rosemary, bay or sage, or a mixture
extra virgin olive oil
sea salt and freshly ground black pepper (I used Masterfoods Garlic Pepper seasonings)
Shaoxing Huatiao Wine, or you can use white/red wine

For the gravy -

3.5 T of Bisto gravy mix
1.5 C of water
3 T of drippings from the roast beef
some thyme
salt & pepper to taste

Method

Preheat oven to 240°C.

Lie a large roasting pan with baking paper. I am obsessed with lining pans with baking paper. I used to have to scrub so hard after the meal. Now I simply throw the paper away and am left with a pan so easy to wash!

Peel and cut the 2 onions into large chunks.

Do not peel the carrots. Scrub clean and cut into large chunks.

Break the bulb of garlic into cloves. Peel them and leave them whole.

Wash and dry the beef.

Grab your best bottle of extra virgin olive oil.

Place the veggies in the roasting pan. Drizzle olive oil on to them and toss with your fingers to coat evenly.

Add some olive oil to the beef.

And rub it all over the beef.

To season the beef, I used Masterfoods Garlic Pepper Seasonings. I use this in replacement of salt and pepper in any recipe. It’s garlic flavoured salt and pepper. Really great and convenient.

Sprinkle the seasonings (or a generous pinch of salt and pepper) onto the beef and rub all over.

Sprinkle some seasonings on the vegetables and toss around too.

Grab some good cooking twine.

Get a long piece of twine and tie the beef together, going round and around it. This is to keep the beef in a nice long log shape while it’s being cooked.

I forgot to snap a photo at this stage. =(

Place the herbs (I used thyme and sage) on the vegetables. And lay the beef on top.

Place the beef in the oven. After 5 mins, reduce the temperature of the oven to 200°C.

Cook for another 55 mins 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. Don’t overcook it!

Halfway through the cooking time, baste the beef with wine.

If the vegetables look dry, add a splash of wine or water to the pan to stop them burning.

While the beef is cooking its final stage, prepare the gravy. I don’t pretend to be a genius with gravy. I just make some with Bisto. I was introduced to Bisto when I was a student and backpacking alone in Perth, Australia. I met a bunch of Caucasians who had cooked steak with Bisto gravy and it was delicious. I was hooked ever since.

Mix 3 T of Bisto mix with 1.5 C of water in a saucepan and whisk together. Add some thyme. You can also add some red wine here if you like. Place the saucepan over medium heat and heat till mixture is thick. Keep stirring at all times to prevent lumps from forming.

When the beef is done, it would be like this.

Remove the beef onto a carving board, cover with foil, and then with a heavy table cloth over it and let the beef rest for at least 15 to 30 mins.

Collect the drippings from the roasting pan.

Add 3 T of drippings into the gravy. Whisk well to mix together.

To serve, slice the beef thinly. Sorry for the awful light on the beef. It was a beautiful medium rare pink.

Serve with roast potatoes, sweet potatoes and the roast carrots, onions and garlic from the roasting pan.

Printable version is here. (large file, please wait for it to download & display)

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8 Comments

  1. hihi! have been craving roast beef for a long time.. thank for posting this, your recipe sure looks very yummy & easy enough, will try it soon! :)

    love,
    jae

  2. this looks divine. i have been wanting to try beef too but am always worried that it won’t turn out right and the whole piece of meat is wasted.. after seeing how delicious yours turned out, think i might give this a try after all!

  3. Heaven! everything looks great! thanks for sharing this, once I get to have my oven working this is one of the firsts I’ll prepare

  4. hi! i happened to chance upon ur site while googling for cooking twine.
    Are you from Singapore too? Is it possible to share where you bought your cooking twine from? :D

    • Hi Miya, I was based in New Zealand when I made this dish. Sorry.

      But I’m pretty sure I’ve seen cooking twine being sold in Cold Storage before. Good luck!

  5. Hello,
    My name is Sarah Martin and i go to the Nottingham Blue coat Academy, i am doing an ICT GCSE and i am half way through the course ad y next project is to do a meal card ad i have decided to do a recipe on roast beef. I was scanning down google images for topside roast beef and i must say your image looked the most appealing. Could i have your permission to use the image? without permission off someone i cannot use this image
    i would be so grateful for this if you were to allow me to use your image. I really think i could make my meal card look excellent with this picture.
    Thank you
    Sarah xx

    • Hi Sarah, please feel free to use the picture. Thanks for asking!

      Cheers
      Bing

  6. Hi Bing, sorry for the silly question – when you say 3C or 3.5T for measurements, what do they mean? T = tbsp or tsp? And C is?

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