Roast beef is an easy, convenient meal prep. Roast beef is great with vegetables or in salads. Our secret to roasting the perfect beef is to cut slits in the meat and insert cloves of unpeeled garlic. The garlic penetrates deep into the roast. The vegetables create a roasting rack, keeping the bottom of the roast nice and dry. We like to keep vegetable scraps from the ends of cauliflower, kale, leeks, carrots, onions and celery to create robust flavours.
- 1.5 kg grassfed beef top sirloin
- aromatics: onions, carrots, celery stalks
- bulb garlic
- 1 small bunch of fresh herbs: thyme, rosemary, bay or sage, or a mixture
- olive oil
- sea salt
- freshly ground black pepper
To prepare your beef:
- Take your beef out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 475°F. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the vegetables, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Place the beef on top of the vegetables.
To cook your beef:
- Place the roasting tray in the preheated oven. Turn the heat down immediately to 400°F and cook for 4-5 hours for medium beef.
- When the beef is cooked to your liking, let the beef rest for 30 minutes before slicing into thin pieces.
Make sure you rest the meat for at last half an hour and slice it thinly. The cooking time will depend on the size and leanness of the cut.
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