Friday - - Advice -

QI think roast beef makes an im­pres­sive cen­tre­piece in any party. Could you share an easy, fool-proof recipe that has some spice as well?

ARoast beef does make for an im­pres­sive cen­tre­piece, but it is equally im­por­tant that it tastes great too. Here’s a recipe that has never failed me.

Take 2 to 3kg top­side joint of beef that is at room tem­per­a­ture. Mas­sage 2 tbsp of olive oil all over the meat. Keep aside. Coarsely grind to­gether 1 tbsp ju­niper berries, 1 tbsp co­rian­der seeds, 1 tbsp black pep­per and 1 tbsp all­spice berries. Rub this spice mix all over the meat and cover with alu­minium foil. Re­frig­er­ate overnight to al­low it to mar­i­nate well. The next day, pre­heat the oven to 190°C and re­move the foil. Weigh your meat and roast it for 10 min­utes per 450g for rare; or 15 min­utes per 450g for medium, plus an ex­tra 20 min­utes.

Once the meat is done to the de­sired level, take it out of the oven, cover it with foil and al­low it rest for at least 20 min­utes. When ready to serve, slice it into pieces. Save leftovers in an air­tight con­tainer. Cool to room tem­per­a­ture be­fore serv­ing. Do not heat it as it might lose its flavour and turn dry.

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