My Favourite Roast Beef Recipe

Roast Beef

Roast Beef


If you’re ordering the perfectly aged roast beef joint this week, this recipe is exactly right for the size of the joint as they are all around 1kg. I would do 2 of them for a family of 4 but that’s just because my family are all big eaters.

  • 1kg Kalahari 100% Grass Fed Beef Roast Joint
  • 5 cloves of garlic – cut into thick slivers
  • Dijon mustard
  • Chopped up fresh herbs – use whatever you have on hand – first preference being oreganum, thyme and rosemary.
  • 150g Mandys butter or organic butter (you want it from grass fed cows so that it’s high in the right omegas and CLA) – cut into cubes
  • Olive oil
  • Salt and Pepper
  • juice of 1 lemon

Pre-heat your oven to 180 degrees. Cut little cuts all around the joint with a knife. Sort of stab the roast actually, so that you can slip the garlic into them. Push your garlic slithers into each hole. Then smother a thick layer of dijon mustard all over the roast. Yes, its messy. Who cares?
Chop the butter up into cubes and layer them on top of the roast from left to right so you’ve got a mantle of butter on top.
Sprinkle the chopped up fresh herbs over the butter layer.
Drizzle olive oil over this, and the juice of a lemon.
Throw over some sea or coarse salt and freshly ground black pepper.
Put the roast into the oven for 50 minutes roughly, baste every 15 minutes.
Let it rest for 10 minutes before carving. This should come out medium depending on your oven. Alter the cooking time to your taste, if you find it too medium after 50 minutes, return to the oven for another 10 minutes, all ovens vary so it’s difficult to be prescriptive here but 50 minutes should be good.
 

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