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Sunday roast (WIP)

The night before: salt the beef generously on all sides, cover with plastic, and put in the fridge.

Beef

  1. Take the beef out of the fridge.
  2. Start pre-heating the oven to 190C fan.
  3. Prepare the trivet: Wash and roughly chop the veggies (1 onion, 1 carrot, 1 stick celery). Crush 1/2 bulb garlic. Arrange in a baking tray with 1/2 pack of thyme and 1/2 pack rosemary.
  4. Coat the beef in olive oil, salt, and pepper
  5. Sear all four sides in a frying pan then place on the trivet.
  6. Deglaze the frying pan with red wine and pour into the trivet. It should be about 1cm deep.
  7. Insert the thermometer probe and put it all in the oven.

The beef and the veggies will probably be done around the same time. Let the beef rest on a plate. After carving, pour the juices back into the trivet.

Sides