Roast beef is a classic dish that is loved by many for the many ways in which you can make it especially its tender, juicy texture and rich flavour. After posting this on my Instagram, it was a clear winner with a lot of people asking for the recipe. I must say this is definitely one of my specialities; I have cooked it at Christmas dinners, whenever friends and family come around - it always gone down well!
In this recipe, I will guide you through the process of perfecting this beautiful dish from searing the roast to cooking it to perfection in the oven. I do like my beef cooked to well done but I will provide recommended temperatures for achieving different levels of doneness, whether you prefer your roast beef rare, medium, or well done.
Get ready to impress your friends and family with a mouthwatering roast beef dinner! I need to add a disclaimer that while I have tried to put accurate measures for seasoning etc... I am African, I really just use my eyes to measure to achieve a certain colour and also depends with how I am feeling.
Ingredients:
Beef Joint - I get mine from Aldi, I usually tend to go for the brisket because I find even when cooked well done it is still very moist.
Cooking Oil
Crushed Chilli
Salt
Beef Seasoning
Black pepper
Red peppers
Onions
Beef OXO Cube
Step 1
Prepare your ingredients
Take the beef out of the packet and leave the string that comes with it. This helps when cooking to make sure it doesn't crumble
Cut the onions and peppers into long strips (cut onion in half and then slice, for peppers cut into small slices)
Cut your potatoes into roast potato size (if they are big cut into 4, and for small, cut into 3)
Step 1 - Searing the Roast
Preheat your oven to 375°F (190°C). This temperature is ideal for achieving a juicy roast
Take the beef out of the packet and leave the string that comes with it. This helps when cooking to make sure it doesn't crumble. Pat the meat dry with paper towel removing any excess moisture
Pierce the roast in different parts (watch you don't cut the string!)
Season the roast with your seasoning, I suggest beef seasoning, salt and pepper are a must. Additional are as you see fit. I'd recommend adding a bit of chilli just to give it a far away kick. I don't like chilli, so you can imagine how less I add to my seasoning
You want to massage the seasoning, and you want to make sure that you are using your fingers to add seasoning into your pierced holes. This makes sure that the flavour really gets into the meat
Heat a large, oven-safe skillet or frying pan over medium-high heat. Add the vegetable oil and let it heat up.
Carefully place the seasoned roast into the hot pan, ensuring all sides come into contact with the heat. Sear the roast for about 3-4 minutes per side, until a beautiful brown crust forms. Use tongs to turn the roast, being gentle to avoid losing any juices.
Add you cut onions and peppers into the bowl of marination, mix and then cover with cling film for an hour if possible. Don't worry if not. You want to cook with onions and peppers for about 4 minutes. This is so that they soak up the beef juices.
After the peppers have been in for 4 minutes, remove the roast from the pan and set it aside momentarily.
Step 2 - Roasting in the Oven
Crush 2 Oxo beef cubes and add to roasting dish. Add about 50ml of water
Transfer the seared roast to the roasting dish and then add your onions and peppers
Insert a meat thermometer into the thickest part of the roast, ensuring it doesn't touch the bone if there is any.
Place the roast in the preheated oven and roast according to the following approximate cooking times based on the desired level of doneness:
Rare: 120°F (49°C) internal temperature; approximately 15-20 minutes per pound (500g).
Medium: 130°F (54°C) internal temperature; approximately 20-25 minutes per pound (500g).
Well done: 140°F (60°C) internal temperature; approximately 25-30 minutes per pound (500g).
(Keep in mind that these cooking times are estimates, and actual cooking times may vary depending on the shape and size of the roast and the accuracy of your oven)
5. While the roast is cooking, avoid opening the oven frequently to retain the heat and maintain consistent cooking. When you do open the oven, make sure that you are covering the beef in the water and oxo mixture to maintain the moisture. It will look dry at times but trust me it is all good. Don't worry about the onions and peppers looking like they are burning, that's exactly how we need them to look like!
6. When the roast reaches the desired internal temperature, remove it from the oven and cover it in foil
7. Let the roast rest for about 15-20 minutes to allow the juices to redistribute within the meat, for a juicy and tender result.
8. While the beef is resting, take your roasting pot, place on the oven and make a gravy with the mixture left. This makes sure that your gravy is scrumptious with all those beef juices made through the roasting.
8. After resting, carve the roast against the grain into thin slices. Serve immediately and enjoy!
Step 3 - Making the sides
Potatoes
Take your cut potatoes and boil on the stove with hot water for 12-15 minutes
Take the potatoes, drain the water and slightly bang the potatoes in the pot to create a fluffy outside
Add lard to the base of your oven tray until hot (the oven does need to be pre-heated) - this should take about 5 minutes
Add your potatoes regularly turning so they can crisp up and get that brown golden colour
Parsnips and Carrots
Cut parsnips and carrots
Boil with honey on the stove for about 10-12 minutes
Then add to oven. If the potato dish is big enough, add here so they harden slightly from the lard.
Take out after 7-8mins once browned.
Broccolli
Cut your broccoli into small pieces
Add to a small pot, add half a teaspoon of salt, 1 teaspoon of butter and a small amount of water
Leave to cook on stove with the steam from the water. Cook for 10 minutes or until your desired crunch.
I hope this recipe is helpful for you, I am not a recipe master but I have tried to jot down all the steps and what I do to prepare this dish. Don't forget to cook your beef to your desired doneness. Let me know in the comment section if you have made this recipe and the result!
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