Sunday Best Garlic Roast Beef Recipes

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PERFECT ROAST BEEF



Perfect roast beef image

A simple way to roast topside of beef to ensure it's super succulent, every time

Provided by Jamie Oliver

Categories     Beef Recipes     Jamie's Ministry of Food     Beef     Christmas

Time 1h5m

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:

  • Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
  • Preheat the oven to 240°C/475°F/ gas 9.
  • Wash and roughly chop the vegetables - there's no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
  • Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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, Fat 35 g fat, SaturatedFat 14 g saturated fat, Protein 52.8 g protein, Carbohydrate 9.8 g carbohydrate, Sugar 6.2 g sugar, Sodium 1.0 g salt, Fiber 2.2 g fibre

SUNDAY GARLIC ROAST BEEF



Sunday Garlic Roast Beef image

Make and share this Sunday Garlic Roast Beef recipe from Food.com.

Provided by DrGaellon

Categories     Roast Beef

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 13

8 -10 garlic cloves, unpeeled
3 -4 lbs top sirloin roast
ground black pepper
3 garlic cloves, mashed
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 cup olive oil
12 garlic cloves, sliced in half
3 sprigs thyme
2 bay leaves
1/2 teaspoon kosher salt
1 1/2 cups chicken broth
1 1/2 cups beef broth

Steps:

  • Toast the garlic, unpeeled, in a small skillet for 7-8 minutes over medium-high heat until they become spotty brown. Poke slits with a paring knife on all sides of the roast. Peel garlic and cut each clove into 3-4 slivers, then poke a sliver into each slit in the roast.
  • Combine mashed garlic, thyme and salt in a small bowl. Rub into all surfaces of the roast. Transfer roast to a plate and refrigerate, uncovered, at least 4 hours.
  • Combine Garlic Paste ingredients in small saucepan. Place over medium-high heat until it begins to bubble, then reduce to low and cook until garlic softens, about 30 minutes. Remove from heat and allow to cool completely. Strain oil into a small bowl. Remove thyme and bay and discard. Mash garlic cloves along with 1 tbsp of garlic oil, using a fork. Cover and refrigerate until roast is done resting.
  • Preheat oven to 450°F Place an empty, dark-colored, non-stick roasting pan in the oven to heat as well.
  • Remove roast from refrigerator and remove the rub with paper towels. Rub 2 tbsp garlic oil over surface of roast, then sprinkle with pepper. Place roast in roasting pan, fat side down. Roast 10-15 minutes, turning to brown all sides.
  • Lower oven to 300°F Turn roast fat-side up, and smear garlic paste over the top. Roast 50-70 minutes, until internal temperature is 120°F.
  • Remove roast to a carving board, tent with foil, and let rest 20 minutes.
  • Meanwhile, place roasting pan over a burner set to medium heat. Add chicken broth and beef broth. Simmer down until reduced to 2 cups. Drain any accumulated juices from carving board into jus. Pour through a sieve before serving.
  • Carve roast and serve with jus.

Nutrition Facts : Calories 114.5, Fat 11.1, SaturatedFat 1.6, Sodium 421.8, Carbohydrate 2.5, Fiber 0.2, Sugar 0.2, Protein 1.6

SUNDAY-BEST GARLIC ROAST BEEF



SUNDAY-BEST GARLIC ROAST BEEF image

Categories     Beef

Yield 4-6

Number Of Ingredients 4

For the beef: Toast unpeeled garlic cloves in small skillet over medium-high heat, tossing frequently, until spotty brown, about 8 minutes. Set garlic aside. When cool enough to handle, peel cloves and cut into 1/4-inch slivers.
Using paring knife, make 1-inch-deep slits all over roast. Insert toasted garlic into slits.
For the garlic-salt rub: Mix minced garlic, thyme, and salt together in small bowl. Rub all over roast. Place roast on large plate and refrigerate, uncovered, at least 4 hours or preferably overnight.
For the garlic paste: Heat halved garlic cloves, thyme, bay leaves, salt, and oil in small saucepan over medium-high heat until bubbles start to rise to surface. Reduce heat to low and cook until garlic is soft, about 30 minutes. Cool completely. Strain, reserving oil. Discard herbs and transfer garlic to small bowl. Mash garlic with 1 tablespoon garlic oil until paste forms. Cover and refrigerate paste until ready to use. Cover and reserve garlic oil.

Steps:

  • 5. Adjust oven rack to middle position, place nonstick roasting pan or broiler pan bottom on rack, and heat oven to 450 degrees. Using paper towels, wipe garlic-salt rub off beef. Rub beef with 2 tablespoons reserved garlic oil and season with pepper. Transfer meat, fat side down, to preheated pan and roast, turning as needed until browned on all sides, 10 to 15 minutes. 6. Reduce oven temperature to 300 degrees. Remove roasting pan from oven. Turn roast fat side up and, using spatula, coat top with garlic paste. Return meat to oven and roast until internal temperature reaches 125 degrees on instant-read thermometer, 50 to 70 minutes. Transfer roast to cutting board, cover loosely with foil, and let rest for 20 minutes. 7. For the jus: Drain excess fat from roasting pan and place pan over high heat. Add broths and bring to boil, using wooden spoon to scrape browned bits from bottom of pan. Simmer, stirring occasionally, until reduced to 2 cups, about 5 minutes. Add accumulated juices from roast and cook 1 minute. Pour through fine-mesh strainer. Slice roast crosswise against grain into 1/4-inch slices. Serve with jus.

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