Roast Beef

With Sunday around the corner, roast beef is perfect to lunch. I never ate beef for a major part of my life, but roast beef is so yummy that you cannot help but eat it. When you make it at home, your entire house has the mild smell of rosemary and the slow roasting beef. It is heavenly. As I mentioned in my previous post, I like my meat medium rare, so while cooking, make sure you follow the time for your kind of meat. This is healthy, amazing and very simple to make. 

The first time I roasted beef, I had to follow Jamie blindly. However, now I have my own recipe which is the simplest way anyone would roast beef hence not very innovative. Hope you guys enjoy it. 

Ingredients:

Beef (Topside) - 1.5kg

Carrots - 4Nos

Onions - 2Nos

Garlic - 1 bulb

Rosemary - 1 bunch

Freshly ground pepper

Olive oil (Peppery)

Sea salt

Method:

• The meat should be at room temperature before going into the oven
• Pre-heat the oven at 240°C
• Chop the veggies roughly and slightly squish the garlic cloves without peeling and throw them in a roasting tray
• Pound rosemary with olive oil in a mortar and rub this oil with rosemary on the beef
• Rub the beef with salt and pepper and place it on top of the bed of veggies in the tray
• Place the tray in the oven and cook at 200°C
• When half done, take the beef out and baste it and also make sure that the veggies don't burn, sprinkle some water on them if they do
• When done, take the beef out and cover it with foil and leave aside for 10-15mins

Cooking Guidelines @ 200°C:

• 1hr for Medium
• 50mins for Medium rare
• 1hr15mins for well done

Serving suggesting:

• Serve this with roast potatoes, Yorkshire pudding and gravy