Perfect Roast Beef Recipe

Perfect Roast Beef Recipe

Ingredients : Serves 8

1.75 kg/4 lb roasting joint of beef such as fillet, ribs, sirloin or topside
50 g/2 oz/0.25 cup lard (shortening) or vegetable fat
Yorkshire Pudding, Roast Potatoes  and fresh vegetables, to serve

Method :

Clean the joint, dry it on kitchen paper (paper towels) and place it on a trivet in a roasting tin (pan) just large enough to take it comfortably with the fattiest side uppermost and largest cut surface exposed. Brush the meat with the fat and put two knobs of fat on top. Roast in a preheated oven at 220C/425F/gas mark 7 for 10 minutes to seal the meat, then turn down the oven to 180C/350F/ gas mark 4 for 20 minutes per 450 g/1 lb plus 20 minutes extra for rare meat and 40 minutes extra for well done. Baste the joint frequently. Test the meat when you think it is ready by inserting a skewer into the thickest part or by using a meat thermometer (cooking times will vary depending on the shape of the joint, whether it is boned, rolled or stuffed, and your own taste). Allow the meat to rest for 30 minutes before carving. Serve with Yorkshire Pudding, Roast Potatoes and fresh vegetables.

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