Saturday, 2 February 2013


A very simple recipe to guarantee you the perfect roast beef.
Last Sunday I hosted a roast dinner for seven people. I was after a topside of beef for the main event (nice and lean but still tender) and went into my local Morrison's to hunt it down. I got to choose my pick from the butcher's counter and I ended up with this glorious joint (which was also on offer!).
However... how does one cook roast beef to perfection? A phone call to Papa Wood with simple instructions did the job and I managed to successfully cook my first ever roast beef!
1-1.5kg Beef Joint (preferably topside of silverside)
1.  Take the beef joint out of the fridge at least 30 minutes prior to cooking to allow to get to room temperature.
2.  Set your oven on it's highest heat (usually around 200-230ºC).
3.  Wipe down the beef joint and season. You can sprinkle it with mustard powder, salt, pepper and herbs. You could even make your own glaze by patting it down with horseradish sauce or mustard.
4.  Place the beef joint on a roasting tray and into the centre shelf of the oven, leave for 15 minutes.
5.  After 15 minutes, turn the oven down to 180ºC and cook accordingly to the size of your joint.
Here comes the maths part...
For every 500g of beef you will need 20 minutes cooking time if you like it medium-done.
Then add 20 minutes cooking time to the end.
For example:
A 1kg joint of beef will need - 15 minutes at 200ºC + 40 minutes at 180ºC + a further 20 minutes at 180ºC = 1 hour and 15 minutes cooking time.
6.  Once the beef is cooked, remove from the oven and cover with tin foil. Allow the beef to rest for 20 minutes before carving.
7.  Carve the beef into thin slices and serve with all the usual Sunday Roast trimmings, lots of gravy and a generous dollop of horseradish sauce.

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