17 Nov 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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|Beef, Topside Roast||kg||4|
|Potato, White||Large dice||kg||3.5|
|Onion, Brown||Cut into wedges||kg||2.5|
|Beef Stock||ml||300||Wheat gluten (gliadin)|
|Black or white Pepper, Ground||Ground||g||18|
|Dijon Mustard||g||450||Mustard, Sulphur dioxide and sulphites|
|Horseradish cream||g||450||Sulphur dioxide and sulphites, Animal milk, Soya|
- Pre-heat oven to 180°C. Place the cooking rack in the bottom of the oven.
- Place the whole piece of beef in a very large baking dish. Arrange the potatoes, carrots, onions and garlic around the meat.
- Pour stock or wine into the base of the pan, then sprinkle the ground black pepper over the meat and vegetables.
- 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.
- 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.