The Neat Meat Company | Recipes & Techniques - roasting techniques

By: Neat Meat  06-Dec-2011
Keywords: Beef, Meat, Olive Oil

Roast beef is an absolute Kiwi favourite! The smell and taste of a good roast beef is hard to beat, and here is exactly how to replicate those smells and tastes again and again!

Before you begin:

Preheat the oven to 220° C. Liberally sprinkle generous amounts of good quality salt (try our Murray River salt available in our pantry) and pepper onto a piece of baking paper. Coat the beef (either Rump or Scotch Fillet) in olive oil (huge variety available in our pantry section also) then roll it in the salt and pepper, pressing firmly until meat is well coated.

Searing the meat:

Before placing beef in oven, brown it in a non-stick frying pan over a very high heat to seal in juices and prevent the meat from drying out while roasting. This searing process will also give better appearance and flavour. Cooking on a high heat for 1 to 2 minutes on each side should be ample, before transferring to a roasting dish which is as similar size to that of your roast.

The Roast:

Place the beef on a rack in the roasting dish anbd roast in the preheated oven (220°) for 15 minutes to conitnue browning. Reduce the temperature to 180° and continue roasting. Use the juices to baste the meat as it cooks add extra stock or wine if the juice is lacking. For every 500g of beef, cook for 15 minutes for rare and 20 minutes for medium. After roasting let the beef rest under tin foil for 10 - 20 minutes.

Use the remaining juices to make the perfect gravy!

Keywords: Beef, Meat, Olive Oil

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