This recipe is perfect for a Sunday lunch! Pre-heat the oven and get ready to impress with a perfectly juicy, tender medium-rare roast. Here is the best roast beef recipe guaranteed to result in a stunning and scrumptious centerpiece! INGREDIENTS
1 kg (2 pounds) beef round roast;
3-4 springs rosemary;
80 g (2.8 oz) salt;
water;
500 g (1 pound) potatoes;
30 g (1 oz) butter;
2 tbs olive oil;
1 garlic clove;
1 rosemary spring.
METHOD
Season round roast with a little bit of salt and pepper inside if you wrap it to form.
Tie a cooking string around the round roast to keep the shape of it during cooking.
Use mortar and pestle or blender to combine sea salt with rosemary springs.
Season tied meat with rosemary salt slightly all over the piece.
Add a few drops of cold water into leftover salt.
Sear the meat on all the sides over medium-high heat, then place on a wire rack (placed on top of the baking sheet) and make a salt crust on top, pressing rosemary salt slightly.
Bake at 220C/430F for 20 minutes (fan on) and the lower the temperature to 180C/350F for another 15 minutes. Cover with foil and set aside for 1 hour before slicing.
For the side cut boiled potatoes in half and fry the in olive oil and
butter with some rosemary and garlic until golden.
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