Posted by: Joan Spiller | June 3, 2010

Boast Reef – Recipe

Kirsty, this is for you. But others may like to try it also 😉

How to make super delicious Roast Beef ala Joan!

Now I have a confession to make – I don’t always use the finest cut of beef for roasting.
There’s a recession on remember!For example: this slab of dead cow has a “dud-end”, the butcher has tucked it into the slab and of course: it will overcook. So, to combat this: I have tucked rosemary and garlic into the slit and that way no one will mind that it is well done cos it’ll taste awesome!

And there’s usually someone who likes the over cooked .. er,well done bit of meat 😉

Hmm, this is quite hard to document actually!
Let’s start at the beginning!

This (pictured) is a 1.2kg (2.7-3lb) piece of beef. Season well with salt and pepper (not too much but probably more than you’d think to do .. how’s that for vague instruction?)

Using a cast iron pan on a med to high (we want colour not stewed meat so it does have to be hot!) brown the meat on all sides.

Did you know that the meat will “release” from the pan when it’s cooked? Don’t be tempted to turn it til it moves when ya prod it k. I always throw in a fistful of herbs when I sear the meat – can’t hurt right? Besides, makes me feel “earth motherish” using things from my garden 😉

Wrap the meat up in foil (well sealed, ideally) and set to one side. This can be for a few days if need be.. (psst, make sure you put it in the fridge k!)

An hour or so before dinner, heat the oven up to 200 deg (200 degrees Celsius = 392 degrees Fahrenheit). Put the beef (still sealed in the foil) in a roasting pan.

Slug 2 cups of water (or stock, if you can!) into the roasting pan. I always throw in a fistful of herbs here too: bay leaves, sage leaves, thyme, a 6inch length of rosemary, some (3-6) peppercorns – bruise first.

Cook for 30 mins on the high heat then open the package and turn the meat over.

Re-seal and put back in the oven for another 20 mins. BUT turn the oven down to 175 degrees Celsius = 347 degrees Fahrenheit. If the water has run out, add a bit more – you want the meat sitting in a puddle of water (but the foil is sealed remember!) this will keep the meat hydrated!

After the 50 mins cooking time – crank the heat up again to 200 degrees Celsius / 392 degrees Fahrenheit.

Remove the pan / meat from the oven, open the foil (presentation side of meat “up” at this point) and put it back in the oven for 12-15mins or so, on the higher heat.

When your other ingredients are ready to plate up (roast or mashed spuds + other veges & yorkshire puddings with gravy) take the meat out and sit it (still in the foil) on a chopping board to rest.

Slice thinly and serve whilst being heaped with praise for how amazing you are ..

PS use the pan you seared the meat in to make your gravy! Waste not, want not 🙂

Bon Appetit!


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