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!
For roast beef –
1.5kg topside of beef
2 large onions
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
salt & pepper to taste
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.
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