I used a large piece of beef topside, but any piece of beef can be used depending on what is on special! You can roast a rump or bolar roast in the same way as well.
Servings: 25 serving
Ingredients
- 1.5-1.8 kg beef joint
- olive oil
- Sea salt and pepper for seasoning
Instructions
- Pat dry the piece of meat then drizzle liberally with oil and plenty of salt and pepper. Heat a large frypan over a high heat and place the beef join in the pan 3-4 minutes to sear the outside. Turn 2-3 times until it has browned all over.
- Quarter an onion and slice a few carrots longways. Place these in a roasting pan, place the roast on top. Roast at 175 C until done to your liking:
- Minutes per 500g Internal Temperature of Cooked BeefRare 20-25 mins, 50℃ Medium 25-30 mins, 65℃Well Done 30-35 mins, 75℃
- Basting every half hour helps keep the cut juicy: Take the oven tray out and spoon some of the juices over the meat
Notes
You can roast a rump or bolar roast in the same way as well. Searing the outside in a pan keeps all the juices locked in and gives it a beautiful crunchy crust.
I used about 1.8 kg for this week's recipes but that gave us plenty of leftovers for sandwiches. A 1.5kg roast would be perfect, just divide the beef into 5 even piles and wrap it in tin foil to store until needed.
Nutrition
Carbohydrates: 34g | Fat: 16g | Saturated Fat: 4.8g | Cholesterol: 415mg | Sodium: 472mg | Fiber: 4.6g | Sugar: 13g | Calcium: 103mg | Iron: 4.1mg
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