Succulent Rosemary Roast Beef Recipe

Name: Succulent Rosemary Roast Beef
Total time: 180 min
Yield: 6
Ingredients: 2 kg Beef joint; 1 tbsp Peppercorns; 3 tbsp Fresh rosemary; 4 cloves Garlic; 50 ml Olive oil; 2 tsp Sea salt

This delightful roast beef recipe combines the aromatic flavours of peppercorns and rosemary for a mouth-watering main course. Perfect for a Sunday lunch or a special dinner.

medium

03:00

METHOD

Step 1.
Preheat your oven to 180°C (356°F).
Step 2.
Take your beef roast and pat it dry with kitchen paper. With a sharp knife, make small incisions all over the meat.
Step 3.
In a bowl, mix together crushed peppercorns, minced garlic, chopped rosemary, olive oil, and sea salt to create a paste.
Step 4.
Rub the paste generously all over the beef, ensuring it's well coated. If you have time, allow it to marinate for up to an hour.
Step 5.
Place the beef in a roasting tin. Insert a meat thermometer if you have one.
Step 6.
Roast the beef in the preheated oven. For medium-rare, cook for approximately 20 minutes per 500g, plus an additional 20 minutes. Adjust the time if you prefer your meat more or less done.
Step 7.
Halfway through the cooking, baste the beef with its juices to keep it moist.
Step 8.
Once done, remove the beef from the oven, cover it loosely with foil, and let it rest for at least 20 minutes before slicing. This allows the juices to redistribute, making your roast more succulent.
Step 9.
Serve with your favourite sides and enjoy the rich flavours.