TEMPERATURE FOR ROAST BEEF RECIPES

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PERFECT ROAST BEEF RECIPE | JAMIE OLIVER CHRISTMAS RECIPES



Perfect roast beef recipe | Jamie Oliver Christmas recipes image

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

1.5 kg topside of beef
2 medium onions
2 carrots
2 sticks celery
1 bulb of garlic
1 bunch of mixed fresh herbs such as thyme, rosemary, bay, sage
olive oil

Steps:

    1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
    2. Preheat the oven to 240°C/475°F/ gas 9.
    3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
    4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. 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

SOUS VIDE ROAST BEEF - UMAMI



Sous Vide Roast Beef - Umami image

For tender, juicy roast beef cook your next beef roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you're serving it for Sunday dinner or just want super delicious roast beef sandwiches. Use this recipe to make a perfectly medium-rare roast that’s juicy and tender on the inside with a beautifully seared crust on the outside

Provided by Mark Hinds

Categories     Dinner    Lunch

Total Time 1455 minutes

Prep Time 15 minutes

Cook Time 1440 minutes

Yield 8

Number Of Ingredients 9

3 1/2 lb beef roast
2 cloves garlic (minced)
1 tbsp rosemary (minced)
1/2 tbsp Worcestershire sauce
1 tsp smoked paprika
1/2 tsp mustard powder
1/2 tsp onion powder
2 1/2 tsp salt
1/2 tsp pepper

Steps:

  • Set up your sous vide water bath with the temperature set to 136℉
  • In a small bowl, mix the minced rosemary and garlic with the smoked paprika, mustard and onion powders, salt, and pepper.
  • Rub the beef down with Worcestershire sauce, then spread the spice rub over the whole roast.
  • Vacuum seal the roast in a plastic bag and cook it at 136℉ for 24 hours. When the roast is done cooking, drain the liquid into a small bowl and set the roast aside for finishing.
  • To get a nice crust on the outside of the beef roast, place it on a broiler pan and finish it in a 350ºF oven for 15 minutes, turning it halfway through. Once the roast comes out of the oven, let it rest for 5 to 10 minutes before serving.
  • The juices from the roast can be served as an au jus. To make the au jus take the liquid from the bag the roast was cooked in and bring it to a boil in a small saucepan for three to five minutes.
  • The au jus is especially good when you're using the roast beef to make French Dip sandwiches.

Nutrition Facts : Calories 283 kcal, CarbohydrateContent 1 g, ProteinContent 44 g, FatContent 9 g, SaturatedFatContent 3 g, CholesterolContent 123 mg, SodiumContent 848 mg, ServingSize 1 serving

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    1. Preheat the oven to 240°C/475°F/ gas 9.
    2. Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Place a large sturdy roasting tray in the oven to heat up.
    3. Strip most of the rosemary leaves into a pestle and mortar, and peel and add 3 cloves of garlic, then bash to a paste with a pinch of sea salt and a lug of oil.
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