Perfect roast beef recipe

Roast beef

RACV staff

Posted June 01, 2022

This timeless roast beefiness recipe is ideal for a family meal, hearty Sunday dejeuner and winter entertaining.

Roast beef sounds easy but in that location are few tips and tricks to mastering this archetype  recipe. RACV City Lodge Executive Chef Jason Camillo says using a meat thermometer and resting the roast for half your cooking time will give you the all-time results.

Ideally, if yous are able to, the roast should exist trussed. If y'all have a friendly neighbourhood butcher, go them to tie it for you. This will permit the roast to go on its shape.

In this roast beef recipe, Camillo infuses the beef with the flavours of rosemary, thyme and garlic, equally well as a flake of pizazz with orange zest.

"This roast beefiness recipe always brings back memories of my Nanna's Sunday roast," Camillo says. "She used dripping in the bottom of the pan, and potatoes and onions as vegetables–but cut in half–and these would exist crispy on the bottom but soft on the inside.

"She also made gravy but with a parcel mix, which was the merely thing I didn't love!"

Camillo's roast beefiness recipe includes a lovely sauce made with caramelised meat juices, red wine and orange juice.

Once perfected, this dish is a destined to become a hot favourite with families, especially during wintertime. Complement the meal with our best-e'er classic apple crumble recipe for dessert.

Classic roast beef recipe

Ingredients

  • 2kg whole rump or rump cap
  • 1 agglomeration rosemary
  • 1 bunch thyme
  • ane head garlic
  • iv whole minor onions (sliced in one-half)
  • 4 carrots peeled and sliced in half lengthways
  • 2 oranges zested and juiced
  • Olive oil
  • 40g Murray River pink salt
  • 10g cracked black pepper
  • one bottle crimson vino

Method

  1. Remove the roast from the fridge xx minutes prior to cooking. Rub the roast with orangish zest, half of the olive oil, and common salt and pepper. Preheat the oven to 180°C fan-forced.
  2. Place ½ of the rosemary, garlic, and ½ of the thyme and suit like a nest on to a roasting tray, followed by the beef rump. Put the beef into the oven and set your timer. This roast will be best cooked to medium rare, allow 20 minutes per 500g of beef. For more than accurate results place a meat thermometer into the thickest function of the roast to mensurate 60°C.
  3. Mix the remaining olive oil and orange juice. Yous volition use this to baste the beef. With the remaining thyme and rosemary, bunch information technology together and necktie the end with butchers' twine or string. It volition be used like a castor. Every 10 minutes, dip the bunch of rosemary and thyme into the orange liquid and brush the beef as though you were painting it. Continue to baste (brush with olive oil and orange) every ten minutes.
  4. With 25 minutes left to cook, environment the beef with onions that have been cut in half (skins still on) and carrots .
  5. Once cooked, remove the beefiness from the roasting tray and go along it in a warm place covered with some alfoil. Let information technology to rest for half the time that it was cooked for. This will let all the juices to settle. Remove the vegetables and keep warm. Remove the outer skins of the onions, which should hands come off.
  6. In the roasting tray, add together the bottle of wine and any remaining orange juice. Utilize the rosemary brush to lift off the caramelised meat juices, which are left on the roasting dish. Once the roasting pan is clean, strain the liquid into a small saucepan and reduce to make your sauce.
  7. When you're set, remove the string from the beef and carve your roast against the grain, keeping the best $.25 for yourself. Adjust the vegetables on a plate followed by sliced beefiness and jus over the acme.

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