With the wet weather we’ve been having this week, I’ve found myself craving something hearty and heavy. So I set out to find an easy roast beef recipe I could cook after work. Jamie Oliver came to the rescue with this simple foolproof recipe.
I’ve adapted Jamie’s recipe with a few small tweaks, such as searing the beef before popping it in the oven. Give it a try tonight!
Jamie Oliver’s perfect roast beef
* 1kg scotch fillet or rump
* 2 medium onions
* 2 sweet potatoes
* 2 sticks of celery
* 1 bulb of garlic
* a small bunch of fresh thyme, rosemary, bay leaf or a mixture
* olive oil
* sea salt and freshly ground black pepper
1. Take your beef out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C.
2. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil.
3. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Seal over a hot pan for a few minutes until you reach a nice colour.
4. Place the beef on top of the vegetables and place in the oven. Turn the heat down immediately to 200°C and cook for 45 minutes for medium (around 60 degrees with a meat thermometer). If you prefer it medium-rare, take it out 5 to 10 minutes earlier, or for well done, leave it in for another 10 to 15 minutes. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes and cover with foil.
5. When ready, slice and serve with roast vegies.