Citizen Reporter
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2 minute read
19 Dec 2021
10:00 am

31 days of Christmas: Jamie Oliver’s juicy roast beef

Citizen Reporter

In our '31 days of Christmas' series, we will be giving you delicious, wholesome holiday recipes to recreate throughout the festive season.

Jamie Oliver's perfect roast beef. Picture: iStock

Call the family and your loved ones ahead of Christmas to recreate and enjoy this succulent and mouth-watering roast beef recipe created by world-famous chef, Jamie Oliver.

Use any left over roast beef to create delicious roast beef sandwiches for yourself and your family the following day.

Jamie Oliver’s perfect roast beef

Jamie Oliver's perfect roast beef
Jamie Oliver’s perfect roast beef. Picture: iStock

Ingredients

  • 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

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Instructions

  1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
  2. Preheat the oven to 240°C.
  3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
  4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
  5. 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.
  6. Place the tray in the oven, then turn the heat down immediately to 200°C 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.
  7. 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.
  8. 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.
  9. 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.

This recipe was found on jamieoliver.com