Roasted, uncovered, in a shallow roasting pan, on a bed of lovely seasonal vegetables until gloriously browned and crispy on the exterior but juicy and tender on the inside. Great for Sunday dinners or any special occasions.
There are many cuts that work well for roasting, but no matter what cut you choose for this recipe, the quality of the meat is essential. Ask your butcher for recommendations.
Perfect Roast BeefCourse: Sunday DinnerDifficulty: Simple
Great for Sunday dinner or any special occasions.
1.5 kg topside of beef, or other beef cut of your choosing
2 sticks celery
1 bulb of garlic
1 bunch of mixed fresh herbs, such as rosemary, thyme, sage
2 bay leaves
freshly ground black pepper
- Remove the meat from the refrigerator 30 minutes before cooking and let it rest at room temperature.
- Preheat the oven to 475F / 240C. Wash and roughly chop the vegetables (there is no need to peel them). Break the garlic bulb into cloves and leave them unpeeled.
- Place all vegetables, garlic and herbs in a large roasting tray and generously drizzle with olive oil.
- Drizzle the beef with olive oil and generously season with sea salt and freshly ground pepper, then rub all over the meat. Place on top of the vegetables, fat side up.
- Place the roasting tray in the oven and immediately reduce the heat to 400F / 200C and cook for 1 hour for medium. If you prefer medium-rare, take it out 5 – 10 minutes earlier. If you prefer well-done, leave it in for another 10 – 15 minutes. Halfway through the cooking, baste the beef with the pan juices.
- When your beef is cooked, take the tray out of the oven and transfer the meat onto a cutting board, cover it with aluminum foil and a dish towel and allow to rest for at least 15 minutes before carving and serving.