HOW TO MAKE ROAST BEEF RECIPES
ROAST BEEF RECIPES - BBC GOOD FOOD
Whether cooking topside, fillet, sirloin or ribeye, our roast beef recipes will help you achieve perfect results for a satisfying Sunday lunch.
Provided by Good Food team
Number Of Ingredients 1
PERFECT ROAST BEEF RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A simple way to roast topside of beef to ensure it's super succulent, every time
Total Time 1 hours 5 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/ gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.
Nutrition Facts : Calories 564 calories, FatContent 35 g fat, SaturatedFatContent 14 g saturated fat, ProteinContent 52.8 g protein, CarbohydrateContent 9.8 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 1.0 g salt, FiberContent 2.2 g fibre
More about "how to make roast beef recipes"
BEEF TENDERLOIN ROAST RECIPE: HOW TO MAKE IT
This beef tenderloin roast is a simple way to dress up dinner. Prepare the rest of your meal while it bakes in the oven. —Judith LaBrozzi, Canton, Ohio
From tasteofhome.com
Reviews 4.9
Total Time 50 minutes
Category Dinner
Calories 195 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 50 minutes
Category Dinner
Calories 195 calories per serving
- Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.
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ROAST BEEF & YORKSHIRE PUDDINGS | JAMIE OLIVER RECIPES
This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
- Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
- Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
- Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot.
- Simmer gently for a further 2 hours, or until you reach your desired consistency.
- Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
- When you’re ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240ºC/475ºF/gas 9).
- Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil.
- In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef.
- Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.
- Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes – this will give you medium-rare (cook for a little longer, if you prefer) – then remove to a board. Cover and rest for 30 minutes.
- Turn the oven up to 220ºC/425ºF/gas 7.
- Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
- Quickly but carefully pour the batter into the wells – each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
- Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.
See details
ROAST BEEF & YORKSHIRE PUDDINGS | JAMIE OLIVER RECIPES
This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
- Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
- Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
- Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot.
- Simmer gently for a further 2 hours, or until you reach your desired consistency.
- Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
- When you’re ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240ºC/475ºF/gas 9).
- Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil.
- In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef.
- Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.
- Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes – this will give you medium-rare (cook for a little longer, if you prefer) – then remove to a board. Cover and rest for 30 minutes.
- Turn the oven up to 220ºC/425ºF/gas 7.
- Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
- Quickly but carefully pour the batter into the wells – each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
- Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.
See details
EASY CROCKPOT ROAST BEEF RECIPE - HOW TO MAKE SLOW CO…
This easy slow cooker roast beef recipe with potatoes, and French onion soup mix makes for an easy impressive dinner. Here's how you can make roast beef in a crock pot.
From delish.com
Reviews 4.2
Total Time 9 hours 10 minutes
Category dairy-free, gluten-free, Sunday lunch, dinner, main dish
Cuisine American
From delish.com
Reviews 4.2
Total Time 9 hours 10 minutes
Category dairy-free, gluten-free, Sunday lunch, dinner, main dish
Cuisine American
- In a large skillet, heat oil over medium-high heat until it shimmers. Add half the beef and sear until browned on all sides. Transfer to a plate and repeat with the other half of the beef. Once all the beef is seared, add the beer and deglaze, scraping up all the browned bits with a wooden spoon. Cook for about 2 minutes, then remove skillet from heat. Into the slow cooker, add a small amount of beef stock (about ¼ cup), then add the bouillon and stir until dissolved. Add the seared beef and all the dripping from the plate, along with the carrots, onions, potatoes, deglazed beer from the skillet, the remaining beef stock, thyme, and onion soup mix. Give it a gentle stir to make sure everything is mixed. Set the slow cooker to low and let cook until beef and veggies are tender, about 8 to 9 hours. Discard the thyme sprigs and season with salt and pepper to taste.
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From bbc.co.uk
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