Jamie Oliver breaks down how to cook perfect roast beef
Jamie Oliver is a beloved British chef whose recipes have been keeping the nation full for years. Jamie’s roast beef cooked on seasonal veggies is the way perfect to impress guests over Sunday lunch.
Having guests over this afternoon for a Sunday roast? It might be time to try Jamie Oliver’s roast beef with veg recipe.
It’s the ultimate comfort dinner and according to the chef, “not to tricky” to make.
It also won’t take up your whole Sunday, cooking in just an hour and five minutes plus resting time.
Jamie’s “perfect roast beef with lovely seasonal veggies” serves six people.
The chef called his method “a simple way to roast topside of beef to ensure it’s super succulent, every time”.
This recipe is delicious on its own or for a heartier meal can be paired with roast potatoes and Yorkshire puddings, the ultimate beef sides.
There aren’t too many ingredients in the recipe and many will have most of them at home already.
BBC Good Food describes beef topside as “the long, inner muscle of the cow’s thigh which makes for a lean cut, yet it’s more tender than silverside taken from the hindquarters”. Jamie called the topside the “most affordable”.
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1.5 kg topside of beef
Two medium onions
Two sticks celery
One bulb of garlic
One bunch of mixed fresh herbs , such as thyme, rosemary, bay, sage
1. Remove the beef from the fridge 30 minutes before you want to get cooking it to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/ gas 9.
3. Wash the veggies and roughly chop them up – there’s no need to peel them beforehand. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile the veg, garlic and herbs into the middle of a large roasting tray and drizzle all over with olive oil.
5. Drizzle the beef with olive oil and season well with sea salt and black pepper, then rub all over the meat. Pop the beef on top of the vegetables.
6. Place the tray in the oven, then turn the heat down straight away to 200°C/400°F/gas 6 and cook for one hour for medium beef. For those who prefer their beef medium-rare, take it out five to 10 minutes earlier. For a well done roast beef, leave it in for another 10 to 15 minutes.
7. Crack on with the roast potatoes and veggies if you are also making these. Get them into the oven for the last 45 minutes of cooking.
8. Baste the beef halfway through cooking (pour the fat and juices over it) and if the veg looks dry, add a splash of water to the tray to stop them from burning.
9. When the beef is cooked to your preferred taste, remove the tray from the oven and transfer the beef to a board to rest for around 15 minutes. 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.
Speaking on his YouTube channel, Jamie stated: “People love it, I love it, it’s a wonderful treat.”
The chef explained why it’s important to let the beef rest after cooking before serving.
He said: “When you’re roasting meat or even grilling meat, that heat is pushing the moisture into the middle.
“So you need to let it rest just so the moisture comes back so it’s juicier and more tender. It also lets it get to a better temperature.
For a gorgeously flavoursome gravy, Jamie told cooks use the veggies from their tray.
How to make Jamie’s gravy
1. Put the vegetable tray onto a high heat then add a heaped tablespoon of flour.
2. Mash up the vegetables, really pressing down to get all the flavour, and pour half a glass of red wine over them. Add a little jam to make the gravy “sing”.
3. Add a litre of stock, bring to the boil and simmer for around half an hour.
4. Pour the juices from the beef into the gravy through a coarse sieve into a saucepan. Pull the saucepan to the side of the gas hob to as it will push any fatty bits to the side – which you can dispose of.
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