Traditional Roast Beef

Traditional Roast Beef

With Christmas just around the corner, ‘tis the season for residents to enjoy our Traditional Roast Beef. Remember to take your meat out of the fridge ahead of time, as cooking from room temperature allows a more consistent cook.

If time permits, we suggest rubbing your meat all over with a little oil and searing the outside in a hot pan before roasting. This seals in the juices and keeps your roast moist. 

Dijon mustard and horseradish cream make the perfect accompaniment to the succulent, caramelised meat and vegetables in this recipe.

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IngredientsPrepUnitServe 30Allergens
Beef, Topside Roastkg4
Potato, WhiteLarge dicekg3.5
CarrotLarge diceg500
GarlicPeelg18
Onion, BrownCut into wedgeskg2.5
Beef Stockml300Wheat gluten (gliadin)
Black or white Pepper, GroundGroundg18

AccompanimentPrepUnitServe 30Allergens
Dijon Mustardg450Mustard, Sulphur dioxide and sulphites
Horseradish creamg450Sulphur dioxide and sulphites, Animal milk, Soya

Method

  1. Pre-heat oven to 180°C. Place the cooking rack in the bottom of the oven.
  2. Place the whole piece of beef in a very large baking dish. Arrange the potatoes, carrots, onions and garlic around the meat.
  3. Pour stock or wine into the base of the pan, then sprinkle the ground black pepper over the meat and vegetables.
  4. Roast the meat, allowing 15 minutes per 500g for rare meat, 20 minutes per 500g for medium meat and 25 minutes per 500g for welldone meat.
  5. When cooked, remove the baking dish from the oven and cover with foil. Allow the meat to stand for 10 minutes before slicing. Serve thin slices of the meat accompanied by mustard and horseradish.


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