A good piece of roast beef will go a long way to satisfying a hungry family. Excellent in that there is never any wastage; any leftover cold beef may be used up in sandwiches or in a salad.
Serves 6 – 8 (1.5 kg)
- 1.5 kg – 2 kg prime rib, sirloin, wing rib, rump, or scotch fillet
- 2 cloves garlic, slivered
- 30 ml prepared mustard or 15 ml dry mustard
- Freshly-ground black pepper to taste
- 10 ml spice rub, e.g. paprika, lemon & herb, Moroccan, harissa spices, etc. (optional)
- 30 ml olive oil (optional)
- Preheat oven to 180ºC/160 ºC fan/ Gas mark 4 – 5.
- Wipe meat with a solution of vinegar; pierce meat here and there with a sharp knife, and place garlic slivers into the insertions.
- Rub meat with the mustard, pepper; a spice rub of choice, and olive oil, if desired.
- Oven Roasting: 180ºC/160 ºC fan/ Gas mark 4 – 5.
Rare meat: allow 15 – 20 minutes per 500 g, plus 15 minutes extra;
Medium meat: allow 20 – 25 minutes per 500 g, plus 20 minutes extra.
Combination: Follow the cooking times according to the Meat Roasting chart or use the auto-combination programme on your microwave oven. Do turn the meat over at least twice during the cooking time.
- Place metal turntable and low rack into the oven; place the meat on the low rack, with a dish underneath to catch the juices. Shield thin areas and cut edges with foil, shiny side in.
- For Solar Dom: Select Speed auto cook 7; enter weight, and press start.
- Allow meat to stand for at least 1/3 of the cooking time, prior to carving and serving.
Season with salt during the standing time.
- Allow resting for 20 minutes out of the oven, before carving.
- Use the juices in the pan to make rich gravy. Serve with horseradish sauce, and/or a good strong mustard, and/or Yorkshire puddings.
- It is not recommended to roast beef well done, as the meat will be 50% tougher than when cooked to a rare or medium stage.