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How to:

Roast beef

Roasting beef is super easy and always a show-stopper at the dinner or Sunday lunch table.

To cook, proceed as follows:

Preheat the oven to 180° C and season the surface of the roast. Place on a rack on a shallow roasting pan. Roast, uncovered, in centre of oven for 25 minutes per 500g and an extra 20 minutes until cooked. Allow to stand 10 minutes before carving.

If you like your beef uniformly rare throughout, tie a 2kg piece with kitchen string, then cook it at 100°C for 3 hours and 20 minutes, until a thermometer inserted in the center reads 55°C (130°F).

Slow cooking at this very low temperature is the key to achieving a uniform pink colour from center to edge.

You can get wonderful cuts of beef to roast from Woolworths. Try their sirloin roast - a full-flavoured cut that doesn't require long cooking to be tenderised, or the beef roast or half fillet.

Their commercial beef is matured for tenderness, trimmed of excess fat and bone and specially selected from their approved and independently audited suppliers.

Their free-range beef is from cattle that are free to roam, grazing in open pastures and are never given routine antibiotics. Read more about Woolworths' free-range beef here. Plus, it's matured for tenderness.

Also read up on general guidelines for oven-roasting different types of meat

TRY THESE RECIPES

Beef fillet with roasted vegetables and glazed spring onions on crushed herb potatoes

Mustard roast beef with fresh tomato sauce

Rare-beef-and-beetroot roast with pomegranate sauce

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Recipe by:	Abigail Donnelly
Serves:	6
Allergens:	Wheat free / Gluten free
Category:	Easy
Prep time:	20 minutes
Cooking time:	1 hour, 30 minutes
Ingredients: 1.5 kg beef silverside 4 T olive oil Sea salt and freshly ground black pepper 2 T Dijon mustard 2 T thyme 1 head garlic, torn apart 6 potatoes, peeled and halved 2 t butter 1/4 cup milk For the café de Paris butter: 2 t capers 1 shallot, chopped 1 clove garlic, crushed 1 t Dijon mustard 2 T chopped parsley 1 t chopped tarragon 1 t chopped rosemary 2 t dill 2 T Worcester sauce 1 t smoked paprika Sea salt and freshly ground black pepper, to taste 250 g butter, softened
Cooking instructions: Preheat the oven to 180°C. Rub the silverside with 2 T olive oil and season to taste. Spoon over the mustard and sprinkle with the thyme. Place on a double layer of greaseproof paper, add the garlic and drizzle over the remaining olive oil. Fold over the paper to form a large parcel, ensuring the edges areproperly sealed. Bake for 1 hour 30 minutes, or until cooked to your preference. Remove from the oven and allow to rest. Meanwhile, add the potatoes to a saucepan of water and bring to the boil. Cook the potatoes until tender, then drain and mash with the butter and a little milk until smooth and lump free. Season to taste. Slice the roast beef and top with a spoonful of the café de Paris butter. Serve with the sweet roast garlic and silky mash on the side. To make the café de Paris butter: Blend all the ingredients except the butter. Place a pan over a medium to low heat. Add the blended ingredients and gently simmer for a minute or two until the flavours infuse. Fold into the softened butter and chill until ready to serve.
Wine: Glen Carlou Grand Classique 2007

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How to:

Roast beef

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