English Roast Beef

A juicy cut of beef that is delicious both warm and cold. Served warm with roasted potatoes, peas, and gravy for lunch, or sliced thin when cold for tasty sandwiches and salads.

Details

  • Preparation Time: 200 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 kg Meat, beef, shoulder

  • 2 pod Garlic, fresh

  • 2 teaspoons Salt, table

  • 0.75 teaspoons Spices, pepper, black

  • 1.5 teaspoons Rosemary, fresh

  • 4 spoon Oil, olive

Steps

  1. Rinse the meat under water and dry it well with paper towels. Peel the garlic, finely grate it into a small bowl. Add salt, pepper, and rosemary, and mix well. Rub the mixture into the meat with your hands, wrap it in food wrap, and store it in the refrigerator for 3 hours (preferably overnight).

  2. Take the seasoned meat out of the refrigerator 30 minutes before roasting. Let it sit at room temperature to warm up.

  3. Preheat the oven to 170 degrees Celsius. Place a large ovenproof pan on the stove and heat the oil in it. Sear the seasoned piece of meat on all sides in the hot oil to create a nice crust. Then transfer the pan with the meat to the preheated oven and roast until the internal temperature reaches 50 to 55 degrees Celsius (medium-rare).

  4. Remove the roasted meat from the oven. If serving warm, let it rest for 15 minutes before slicing. If serving cold, let it cool completely before slicing.

Nutrition Information (Per 100g)

  • Calories: 283.3 kcal
  • Fat: 23.32 g
    • Saturated Fat: 7.93 g
  • Carbohydrates: 0.47 g
    • Sugars: 0 g
  • Protein: 15.02 g
  • Fiber: 0 g

Advice

Roast beef is a very high-quality cut of beef, ranging from the ribs almost to the end of the back. The best cut of beef for this is the tenderloin. It is important to bring the meat to room temperature before roasting. If you want the meat to be medium-rare, roast it until the internal temperature reaches 60 degrees Celsius.