Traditional Sunday Roast Beef
Ingredients
- 1.2 kgBeef roast (tied)
- 2 tbspSunflower oil
- 40 gUnsalted butter
- 2 pcYellow onion (halved)
- 2 pcCarrot (in large chunks)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 3 pcThyme (whole sprigs)
- 2 pcRosemary (whole sprigs)
- 200 mlBeef stock (diluted if necessary)
Method
A beef joint with a dark, peppery crust, cooked rare in the center. The reduced meat juices are intense and glossy, smelling of toasted rosemary.
- 1
Take the meat out of the fridge one hour before. Rub the entire surface vigorously with sea salt and ground black pepper to create a crust.
- 2
Heat the sunflower oil in a Dutch oven. Sear the roast beef on all sides. The meat should be brown and the fat should start to crackle and melt.
- 3
Add onions, carrots, thyme, and rosemary around the meat. Place the butter on top. Bake at 200°C. Baste every fifteen minutes with the cooking juices.
- 4
Remove the roast, place it on a rack, and cover. Let it rest for 20 minutes. The meat should become supple under finger pressure, a sign that the juices have redistributed through the fibers.
- 5
Deglaze the bottom of the pot with the beef stock. Scrape the juices stuck to the bottom. Let it reduce until the sauce coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Never pierce the meat with a fork, use tongs to keep the juices inside.
- Resting is more important than cooking: this is when the meat becomes tender.
How long does this dish keep?
Keep for 2 days in the fridge. Slice it cold for sandwiches the next day.
