I’ve always liked to play around with cooking beef, recently I found a couple of recipes and decided to mould them together for fun and it turned out really nice! Here’s what I do
Ingredients:
Nice lean beef roasting joint – I use toprump or topside normally.
few sprigs of Rosemary
2 Carrots
1 whole onion, roughly chopped
salt and pepper to season
2tbsp olive oil (a good veg oil will do..)
1 cup water
1 baster – a large spoon will suffice
Prep the beef!
First put the olive oil in a strong dish and add the rosemary, give it a good bash and make sure you release the flavour from the rosemary.
Chop your carrots and onion roughly and place on the roasting tin, your beef will sit on top of these during cooking.
Next place the beef on top of the carrots and onion and let it reach room temperature before cooking. Massage the rosemary olive oil into the beef’s surface generously and then season lightly with salt and pepper. Add the cup of water to the roasting tin and leave the tin uncovered.
Cooking:
Oven at 230C, cook for 20 minutes
Baste generously!
Turn the oven to 190C and put the beef back in
Cook for 15 minutes per lb of beef
Baste at each 15 minute interval!
Now, your beef will be rare when you’ve completed these intervals.
So you can either serve rare or cook further to your taste… read on!
Baste the meat and let it rest for 20 minutes then carve and serve with gravy from the juices. Lovely!
If you want medium beef cook for another 10-15 minutes, for well done cook for 30 minutes but I suggest basting at halfway to prevent it drying out.
Making the gravy I normally just sieve the juices and add them to my stock from the vegetables – it gives a lovely flavour and I add cornflour to thicken it a little, sometimes I find I need to add a few beef gravy granules to bring it to the right consistency.
Enjoy!
edit: I forgot to add, if you’re cooking roast potatoes – put a couple of tablespoons of meat juices into the potatoes’ oil, turns out really nice!
