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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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Serves:	4 to 6
Category:	Easy
Prep time:	20 minutes
Cooking time:	3 hours 20 minutes
Ingredients: 1 kg boneless shin, in one piece olive oil sea salt and freshly ground black pepper 2 onions, chopped 6 cloves garlic, chopped 2 x 400 g cans chopped tomatoes 2–3 T tomato paste 2 cups beef or chicken broth (or substitute half with red wine) 1 bay leaf ½ t crushed red chilli (optional) 400–500 g long macaroni or penne, for serving grated Italian Parmesan, for sprinkling
Cooking instructions: Preheat the oven to 160ºC. In a heavy casserole, brown the meat all over in a few spoonfuls of hot oil. Remove and season. Reduce the heat then add the onion to the pot, with a little more oil if necessary. Cook, stirring now and again, until softened. Stir in the garlic then add the tomato and tomato paste. Simmer for 5 to 10 minutes. Pour in the broth and bring to a bubble. Add the bay leaf, chilli, if using, and some seasoning. Cover directly with a sheet of greaseproof paper then with the lid. Bake for about 3 hours or until meltingly tender. Remove and shred the beef. Return to the sauce and check seasoning. If using macaroni lengths, break into 2 or 3 pieces. Boil the macaroni or penne in well-salted water, until just tender. Drain and toss with a little olive oil if you like. Serve with the stewed beef and a bowl of freshly grated Parmesan for sprinkling. Cook’s note: If you like, serve a bowl of arrabiata sauce on the side. Per serving: 2412.7kJ, 42.4g protein, 33.3g fat, 26.9g carbs TASTE’s take: Argentina has a large Italian population, so, at steakhouses, a pasta menu is off ered along with the grills. The less tender cuts of beef are slow-cooked in a rich tomato sauce, until soft enough to cut with a spoon.
Wine: Kanonkop Pinotage 2004

If you enjoy this you may want to try:

How to:

Roast beef

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