Roast Recipe Beef

roast recipe beef, looking for these recipes? check this for 5 best roast recipe beef: Beef pot roast,Roast beef with horseradish crust,Spicy jerk beef with chilli and thyme roast vegetables,Pepper-crusted roast beef with smoky barbecue relish,Standing beef rib roast with sweet onion gravy

Standing beef rib roast with sweet onion gravy

Image Source: taste.com.au

Ingredients

  • 2 large brown onions, halved, thickly sliced
  • 1 garlic bulb, halved crossways
  • 1/3 cup wholegrain mustard
  • 1/3 cup horseradish cream
  • 1/4 cup chopped fresh rosemary leaves
  • 6-cutlet (3kg) standing beef rib roast
  • 1 bunch fresh thyme
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup plain flour
  • 2 1/2 cups Massel beef style liquid stock
  • 1 teaspoon cracked black pepper
  • Roast baby potatoes, to serve
  • Mixed salad leaves, to serve
  • Hazelnuts, to serve

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Place onion, garlic and 2 cups water in a flameproof roasting pan. Place a wire rack over pan.
  • Step 2
    Combine mustard, horseradish cream and rosemary in a bowl. Season with salt and pepper. Spread all over beef. Arrange thyme on centre of wire rack. Place beef on thyme. Drizzle with oil. Roast for 10 minutes. Reduce heat to 180°C/160°C fan-forced. Roast for a further 1 hour 45 minutes, for medium, or until cooked to your liking, adding extra water to roasting pan if needed during cooking. Transfer wire rack to a tray. Cover loosely with foil. Rest for 20 minutes.
  • Step 3
    Meanwhile, remove garlic from pan. Drain juices from pan, leaving 1/2 cup pan juices and all of the onion in the pan. Place pan over medium-high heat. Add flour. Squeeze 4 garlic cloves into pan. Cook, stirring, for 3 minutes or until bubbling and lightly browned. Gradually stir in stock. Add pepper. Bring to the boil. Reduce heat to medium-low. Simmer, stirring constantly, for 8 to 10 minutes or until thickened. Serve beef with potatoes, salad, gravy and remaining garlic.

Roast beef with horseradish crust

Image credit: Brett Stevens – taste.com.au

Ingredients

  • 1 tablespoon olive oil
  • 750g beef eye fillet
  • 50g butter
  • 3 garlic cloves, crushed
  • 3 teaspoons fresh thyme leaves
  • 70g (1 cup) breadcrumbs, made from day-old bread
  • 1 tablespoon horseradish cream

Method

  • Step 1
    Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper.
  • Step 2
    Heat oil in a frying pan over high heat. Cook the beef, turning, for 6-8 minutes or until browned all over. Transfer to prepared tray.
  • Step 3
    Return pan to medium heat. Add butter, garlic and thyme. Cook, stirring, for 1-2 minutes or until melted and aromatic. Remove from heat. Add the breadcrumbs. Season and stir to combine.
  • Step 4
    Use a flat-bladed knife to spread horseradish cream over the top of the beef. Press breadcrumb mixture into horseradish. Bake for 20-25 minutes or until golden and cooked to your liking. Loosely cover beef with foil and set aside for 10 minutes to rest before slicing and serving.

Beef pot roast

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 1.5kg beef bolar blade or beef silverside roast
  • 1 tablespoon olive oil
  • 100g pancetta slices, finely chopped
  • 2 brown onions, halved, cut into thin wedges
  • 1 long fresh red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 500ml (2 cups) Tooheys Old beer
  • 250ml (1 cup) passata
  • 4 fresh thyme sprigs
  • 2 fresh or dried bay leaves
  • 2 teaspoons brown sugar
  • 1 bunch baby carrots, peeled, trimmed
  • Steamed broccolini, to serve
  • Mashed potato, to serve

Method

  • Step 1
    Preheat oven to 160C/180C fan forced. Place the beef on a clean chopping board. Season – this helps caramelise the meat during browning.
  • Step 2
    Heat the oil in a large flameproof casserole dish over medium-high heat. Cook the beef, turning, for 6-8 minutes or until browned. Transfer to a plate.
  • Step 3
    Cook the pancetta in the pan over medium heat for 1-2 minutes or until golden. Add onion, chilli and garlic and stir for 3 minutes or until soft. Return beef to pan.
  • Step 4
    Add the beer, passata, 125ml (1 ⁄2 cup) water, thyme, bay leaves and brown sugar to the pan. Bring to the boil.
  • Step 5
    Cover and bake, turning the beef twice 1 during cooking, for 2 ⁄2 hours or until the beef is almost tender.
  • Step 6
    Add carrots. Cover. Bake for 40 minutes or until beef is tender. Rest for 15 minutes. Serve with broccolini and mashed potato.

Pepper-crusted roast beef with smoky barbecue relish

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 2.7kg beef rump roast (see notes)
  • 3 teaspoons crushed peppercorn medley (see notes)
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon chopped fresh rosemary
  • 2 garlic cloves, crushed
  • 1/4 cup extra virgin olive oil
  • 1 garlic bulb, halved crossways
  • 2 bunches asparagus, trimmed
  • 400g cherry truss tomatoes, cut into small bunches
  • 300g portobello mushrooms

Smoky Barbecue Relish

  • 10g butter
  • 1 small brown onion, finely chopped
  • 1 red apple, finely chopped
  • 2 tablespoons sultanas
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons barbecue sauce
  • 1/2 teaspoon smoked paprika

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Grease a large roasting pan. Place beef in centre of pan.
  • Step 2
    Combine crushed peppercorns, mustard, rosemary, crushed garlic and half the oil in a small bowl. Season with salt. Rub mixture over beef. Roast for 1 hour.
  • Step 3
    Add halved garlic, asparagus, tomatoes and mushrooms to pan. Drizzle vegetables with remaining oil. Roast for 20 to 25 minutes for medium-rare or until beef is cooked to your liking and vegetables are tender. Cover roast loosely with foil. Stand for 20 minutes to rest.
  • Step 4
    Meanwhile, make smoky barbecue relish. Melt butter in a small saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add remaining ingredients. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 8 to 10 minutes or until relish is thick.
  • Step 5
    Slice beef. Serve with roasted vegetables and barbecue relish.

Spicy jerk beef with chilli and thyme roast vegetables

Image Source: taste.com.au

Ingredients

  • 500g baby red-skinned potatoes, halved
  • 350g Jarrahdale pumpkin, unpeeled, cut into thin wedges
  • 1 corn cob, cut into 2cm rounds
  • 1 red onion, cut into wedges
  • 175g baby capsicums, halved lengthways, seeds removed
  • 1 long red chilli, finely chopped
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup extra virgin olive oil
  • 130g cherry truss tomatoes, cut into bunches
  • 2 tablespoons spicy jerk seasoning
  • 800g beef rump steak
  • 1/2 cup light sour cream
  • 1 tablespoon lime juice
  • Fresh thyme leaves, to serve
  • Spicy jerk seasoning, to serve

Method

  • Step 1
    Preheat oven to 220C/200C fan-forced.
  • Step 2
    Place potato, pumpkin, corn, onion, capsicum, chilli, thyme and half the oil in a large roasting pan. Season. Toss to coat. Roast for 35 to 40 minutes, adding tomatoes to pan for the last 10 minutes, or until vegetables are golden and tender.
  • Step 3
    Meanwhile, combine jerk seasoning and remaining oil in a bowl. Rub mixture all over steak to coat. Heat a large chargrill pan or barbecue grill on high heat. Cook steak for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Slice.
  • Step 4
    Combine sour cream and juice in a bowl. Season. Sprinkle with extra seasoning. Serve beef with vegetables and sour cream mixture.

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