Beef Recipe Search
Roast Beef
The Sunday Roast
Ingredients
1 1.5 kg round of roast beef, trimmed
4 cloves garlic, crushed
1/4 cup dry sherry or salt-reduced chicken stock
1/4 cup red wine vinegar
4 teaspoons honey
4 teaspoons salt-reduced soy sauce
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
4 teaspoons Dijon mustard
Chopped fresh herbs for garnish
Preparation
1
In a large bowl, combine the garlic, sherry, vinegar, honey, soy sauce, rosemary and thyme; mix well
Add beef, turning to coat well
Cover bowl with plastic wrap and refrigerate for at least 6 hours, or overnight, turning occasionally
2
Preheat oven to 230°C. Remove beef from the marinade; reserve marinade in bowl
Brush the beef with mustard and place on a roasting rack in a large roasting pan
3
Roast for 10 minutes
Reduce oven temperature to 160°C
Continue roasting for 50 minutes for rare beef, or 1 hour for medium, or until a meat thermometer inserted in thickest part registers 55°C /125°F,
4
Place roast beef on a serving plate; cover with foil and let stand for 10 minutes
Skim fat from pan juices
Place roasting pan over medium heat
Add the reserved marinade; bring to the boil, scraping up pan sediment
Sprinkle roast beef with fresh herbs and slice thinly across the grain
Serve with pan juices
Per Serving
242/kJ 1013 calories, 3 g carbohydrates, 0 g fibre, 41 g protein, 222 mg sodium, 6 g fat, 92 mg cholesterol
Cooks Tips
To test if meat is ready, insert a meat thermometer into beef before roasting. Or check by pressing with tongs. If springy, it is rare; if firm, it is well done
Let roast beef stand for at least 10 minutes before carving. This allows the flavoursome meat juices to collect, resulting in tender, mouthwatering slices
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