Tuesday, March 29, 2011

Tuesday's Tantalising Taste (roast beef)

Roast Beef what a treat!

Recipe from Jamie Oliver


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 30 minutes before it goes into the oven

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

• 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 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 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

KB and Whitesnake


JJ said...

Enjoy, KB, from your favorite vegetarian!

Miriam said...

When I used to eat meat roast beef was my favorite. That's a really good recipe, :) Miriam@Meatless Meals For Meat Eaters

KB and Whitesnake said...

Just wait till Whitesnake puts up his Yorkshire Pudding recipe...

OMG will just not cut it.....

KB said...

Still waiting for those Yorkshire puds xxxx

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