In our shop you can get the perfect piece for your roast. We pride ourself with our english roastbeef, wrapped in beautiful piece of beef fat and stringed.
The most important step is to take the roast out of the fridge at least 30 minutes prior its oven time. Switch your oven on 180 degrees.
Place the halved onions, carrots, and garlic in the roasting pan and add a few sprigs of rosemary and thyme.
Before roasting, sear the meat in a hot pan with oil or beef tallow. After nicely searing all the sides, put it in a roasting pan, ideally on a rack; if not, sit it on the vegetables, add some water or white wine (the meat shall not touch the water), and put it in a pre-heated oven.
Roast for 30 minutes, then continue roasting for 20 minutes for each kilo of the weight of the meat for medium-rare, 30 minutes for medium.
Check your roast, but not too often, so the temperature in the oven does not decrease. Check that the vegetables do not burn; keep adding liquid; you can make a great sauce from this.
After the time is up, take the meat out and let it rest. You can cover the roast with aluminium foil and let it rest for at least 15 minutes. Meanwhile, blitz the vegetables from the pan with the meat juices and make a sauce.
After resting, cut the roast into slices and enjoy.
You can try some yorkshire puddings with it. Prepare it while your meat is in, so while it rests, you can pop these beauties in the hot oven.
Mix 200 ml milk, 4 eggs, a pinch of salt, and blitz well, then add 150 g of flour; mix well, and put in the fridge to get nice and cold for at least 15 minutes. Use a muffin tin, add oil or beef tallow, and put it in a hot oven. Wait for it to get smoky hot. Then pour the cold mix into the hot pan about halfway, close the oven door, and wait about 20 minutes. Watch it through the glass door to see how it rises, but do not open the door. Attention when pouring in the hot oil! It is a very tricky operation! Make sure no kids are running around!