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Back
Sunday roast (WIP)
The night before: salt the beef generously on all sides, cover with plastic,
and put in the fridge.
Beef
- Take the beef out of the fridge.
- Start pre-heating the oven to 190C fan.
- 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.
- Coat the beef in olive oil, salt, and pepper
- Sear all four sides in a frying pan then place on the trivet.
- Deglaze the frying pan with red wine and pour into the trivet. It should
be about 1cm deep.
- 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