Festive Roast Beef

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Festive Roast Beef
The fresh rosemary and garlic that adorn this succulent beef roast not only add great flavour, they make it look very festive. Take it to the table on a large platter and wait for the applause
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Instructions
  1. Preheat oven to 200ºC., Tie the beef with short pieces of string at 5cm intervals (you can also get your butcher to do this). Brush the beef lightly with oil and sear it on all sides over a moderately-high heat until evenly browned.
  2. Reserve 3 whole sprigs of rosemary. Coarsely chop 1 tbsp of the remaining rosemary. Combine the chopped rosemary, oil and garlic in a small bowl. Rub the rosemary mixture over the beef. Thread the reserved rosemary sprigs under the string on the beef. Season the beef well with ground pepper and salt.
  3. Place the beef on a rack in a roasting dish. Roast for 45-60 minutes for rare, 60-75 minutes for medium, or 75-90 minutes for well done. For ease and accuracy use a meat thermometer.
  4. Remove beef, cover it loosely with foil, and rest it in a warm place for 10-20 minutes before carving across the grain. Place on a serving platter and serve immediately with horseradish or your preferred gravy or sauce, and fresh seasonal vegetables.
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Roast beef rump and pan gravy

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Roast beef rump and pan gravy
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Instructions
  1. Preheat oven to 200ºC. Brush the beef roast lightly with oil. Season it well with ground pepper and salt, then rub the herbs over the beef.
  2. Place the beef on a rack in a roasting dish. Add a little water to the roasting dish (about ½ cup). Roast for 40 minutes for rare, 50 minutes for medium and 60 minutes for well done. For ease and accuracy use a meat thermometer.
  3. Remove the beef, cover loosely with foil and allow it to rest for 20 minutes before carving. Serve beef roast drizzled with the pan gravy and the roasted potatoes and beans.
Recipe Notes

To make the pan gravy: While the beef roast rests make use of the pan juices by placing the roasting dish on the cook top over a moderately-high heat. Add the stock. Boil until the mixture is reduced to a thin sauce like consistency. Pour in the juices from the rested beef roast. Whisk in the butter and serve.

Tip:

  • Judging your roast’s degree of doneness using a meat thermometer. The internal temperature of the meat will be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.
  • You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
  • Resting the roast before carving gives the juices in the meat a chance to redistribute, giving a juicier and more tender result.
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