ROAST BEEF RECIPE
Roast Beef For Mobiles
Our roast beef recipe will make the very best of your beef but remember, the
quality of the meat counts for just as much. Our advice is to buy your beef
from your local butcher. In the vast majority of cases you will end up with
a far better quality of meat from your local butcher compared to supermarket
beef.
Preparation
Cooking
Freeze
Difficulty
Servings |
5 minutes
See "Expert Advice" below
No
Average
2 (scales up easily) |
Equipment
1 Roasting dish (oven and hob proof)
|
Ingredients
Sirloin beef
Onions
Flour (any)
Olive oil
Salt & pepper
|
Amount
450g /1lb
2 medium
½ tablespoon
4 tablespoons
To taste
|
Expert Advice
We used a sirloin joint which was rolled. Other good joints of meat include
topside and rib beef which are cheaper.
The recipe below fast cooks the roast beef for 15 minutes and this should
always be done whatever the size of the joint. To scale up to a larger
joint, the remainder of the cooking time (at the lower heat) should be 17
minutes per 450g / 1lb of meat. Remember to add more of the other
ingredients if you are scaling up. This recipe will give you rare roast
beef. For medium roast beef cook for an additional 15 minutes to the overall
cooking time, for well done beef cook for an additional 30 minutes.
Onions - Top and tail, peel and roughly chop.
Prepare the Beef - Rub two tablespoons of the olive oil into
the beef, rub in some salt and pepper then sprinkle the flour over the fat and
pat it in.
Pre-heat the Oven - to 230°C / 450°F / Gas Mark 8.
Place the roasting dish on the hob and pour in the remaining two tablespoons
of olive oil. Turn the heat to medium high and wait until the olive oil is fully
heated. Add the beef and turn it frequently for three minutes. This will seal up
the beef and retain the juices.
STEP 3 - HIGH HEAT 15 MINUTES
Take the beef out of the dish, and scatter the chopped onions in the roasting
dish. Place the beef onto the bed of onions. Place the beef in the pre-heated
oven for 15 minutes.
Turn the oven down to 190°C / 375°F / Gas Mark 5 and cook the beef for a
further 17 minutes (for rare beef). See "Expert Advice" above for rare / medium / well
done timings and how to scale this recipe up. During the cooking, baste
the beef with its juices every 10 minutes or so.
When the beef is cooked to your liking,
remove it from the oven, cover with foil and leave it to stand for
20 minutes (40 minutes for larger joints). If you are carving at the
table then leave the roast beef on the bed of roasted onions for a
great looking roast.