English roast beef is a traditional dish of British cuisine, appreciated for its simplicity and robust flavour. It is a preparation of oven-roasted beef, usually served cut into thin slices and accompanied by side dishes such as roast potatoes, vegetables and Yorkshire pudding.
The meat used for English roast beef is usually a high quality cut of beef, such as fillet, sirloin, loin, or as we prefer, silverside. The roast beef is rubbed with salt and spices and then baked at a high temperature to create a crispy, golden outer crust. The inside of the meat is kept juicy and pink, generally with a medium-rare or medium cooking.
The key to a successful English roast beef is thorough cooking. The meat is initially sealed in a hot pan to create an outer crust, then transferred to a baking tray and cooked until the desired temperature is reached. It's a good idea to use a meat thermometer to check the internal temperature and ensure you get the doneness you want.
Ingredients:
- 1 kg roast beef (centre cut)
- Coarse salt
- Ground black pepper
- Vegetable oil
Instructions:
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Take the beef roast beef and let it come to room temperature for about 30 minutes. This will ensure even cooking.
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Preheat the oven to 220°C.
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Prepare the meat: rub the roast beef with plenty of coarse salt on all sides. Make sure you cover the surface well.
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Heat a heatproof pan over medium-high heat and add a little vegetable oil. When the pan is hot, add the roast beef and seal all sides for about 2-3 minutes, to get a golden outer crust.
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Transfer the roast beef to a baking tray and place in the preheated oven. Cook for about 20 minutes for each pound of meat to achieve medium-rare doneness. If you prefer more cooked meat, extend the cooking time by another 5-10 minutes.
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Check the internal temperature: Use a meat thermometer to check the internal temperature of the roast beef. For medium-rare, aim for an internal temperature of 55-57°C. Remember that the meat will continue to cook slightly as it rests.
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Once the desired temperature is reached, remove the roast beef from the oven and cover loosely with foil. Let it rest for about 15-20 minutes. While resting, the juices will distribute evenly throughout the meat, making it more tender and juicy.
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Slice the roast beef: Take a sharp knife and slice the roast beef into thin slices, preferably against the grain of the meat.
English-style roast beef is traditionally served with roast potatoes, fresh vegetables, Yorkshire pudding and gravy. You can also accompany it with English mustard or horseradish sauce. Enjoy your meal!
