Wednesday, 21 November 2012

Sunday Roast


on a Wednesday




Roast Beef

1 kg topside of beef

2 carrots, chopped
2 parsnips, chopped
4 celery stalks, chopped
1 onion, roughly chopped
1 tsp thyme
fresh rosemary
2 bay leaves
1 cup unsweetened apple juice
balsamic vinegar
olive oil
salt and black pepper




Preheat the oven to 200C.
Pile all the chopped vegetables and herbs into the middle of a large roasting tray and drizzle with olive oil, apple juice and balsamic vinegar.
Season with salt and pepper.
Place the vegetables into an ovenproof casserole dish.
 



Next, mix a little olive oil with salt and pepper and thyme, then rub all over the beef.
Heat a pan and sear the meat; turning the meat so all sides will be nicely browned and sealed. 
Then put the meat onto the the casserole dish with the vegetables and loosely covered with aluminium foil. 



Place the roast in the oven for one hour (this will give you rare meat).

Remember to remove the foil halfway through cooking so that the meat and vegetable will caramelised.
For medium-rarecook for a further 15 minutes  or a further half an hour for well-done.

When the beef is cooked to your liking, remove the beef from the oven, cover with foil and allow it to rest in a warm place for 30 minutes.



Using a slotted spoon, remove the vegetables into a serving dish.
Reserve the pan juices and reduce further to make the gravy.
Check the seasoning.



Carve the beef thinly.
Serve with the gravy  along with the roasted vegetables.







3 comments:

  1. Sedapnya Muna. I suka makan my meat mcm you kalau buat roast tp hb suka yg well done. So end up makan style dia je lah. Love Roast Beef n Yorkshire Pudding. Cicah Pudding dlm gravy. Yum Yum. Left over leh buat sandwich for the next day.

    nora

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    Replies
    1. Salam Nora,
      I do love my steak rare... must be the Raja Bersiong punya keturunan :)
      Take care, much love xoxo

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