Beef Roasting
- Remove your joint from the packaging, pat dry & bring to room temperature.
- Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
- Choose a large, heavy-based roasting tray, preferably one with deep sides
- Season the meat with good quality sea salt just prior to cooking.
- Make a trivet by roughly chopping equal amounts of onion, carrot and celeriac or the root of a celery a split head of garlic and few bay leaves to make up some real good flavours
- Place the beef fat side up onto the trivet
- Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 160°C or 180°C without a fan(gas 4). Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint.
- Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
- For the gravy make up 500 ml of beef stock using a good quality stock cube, then deglaze the roasting tray with this stock stirring all the caramelized juices from the tray, pass through a sieve pushing all the juices from the vegetables into a clean saucepan, bring to the simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce till you reach a rich glossy gravy.
Shop Ingredients for your perfect Roast Beef
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