How to Cook a Christmas Roast Beef (the easy way)
If you’re struggling to get your hands on a turkey, or just fancy mixing it up this year; we’ve got you covered with this deliciously moist show stopper of a beef joint. Set to wow guests, family and friends, this is the perfect turkey-alternative Christmas table centre piece. Enjoy!
Ingredients (Serves 6)
- 1 x 1.5kg Joint of Beef (Topside or Top rump)
- 2 x Onions
- 2 x Shallots
- 3 x Cloves Garlic
- 3 x Carrots
- 2 – 3 tbsp Olive oil
- Couple of sprigs of Thyme & Rosemary
Method (Prep time 15 mins, Total time 1 hour 30 mins (plus resting 15 mins)
Step 1: Pre heat oven to 200c 180c Gas Mark 6. Remove the joint of Beef from the fridge at least 30 mins before cooking, so it isn’t fridge cold, and chop all your vegetables into large bite size pieces, have them ready to add to your roasting tray before you place it in the oven.
Step 2: Lightly coat the joint in olive oil and season generously with salt and pepper. Place your roasting tray on your hob ( or use a frying pan) on a medium high heat, using tongs sear the beef in the roasting pan on all sides to get a nice colour. Add all your chopped vegetables, garlic and herbs and place the tray in the oven.
Step 3: Cook for 45 – 50 minutes for Rare beef, an hour for medium and 1 hour 15 minute for well done beef. Check on your beef whilst it’s cooking, basting it if it looks a bit dry, adding some water to the roasting pan if needed.
Leave your beef to rest under some tin foil for 15 – 20 minutes before slicing.
Tip : You can use your roasting pan to make a delicious red wine gravy or just serve the veggies alongside the beef. To make a red wine gravy, remove the beef from the roasting dish (set aside to rest) , put the dish back onto the hob, add a large glass of red wine to the tray and scrape down the sides getting all the sticky bits off the bottom of the pan. Reduce the wine down, then add 1 tbsp of flour, then slowly add 500ml of beef stock, stirring as you go till you get a lovely thick gravy.
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