EXOTIC MUSHROOMSTUFFED BEEF ROAST
“My latest obsession is the butchery counter in my local Woolies store. I’ve been experimenting with all their cuts and I love that they do all the meat prep I’d usually do at home, like butterflying this prime rib. This is an absolute festive season hack.”
Serves 12 to 15 EASY
Preparation: 25 minutes Cooking: 1 hour 15 minutes
canola oil 6T
Woolworths exotic mushrooms
2 x 300 g punnets, roughly chopped sea salt and freshly ground black pepper, to taste garlic 4 cloves, finely chopped rosemary 2 T finely chopped baby spinach 200 g, roughly chopped toasted breadcrumbs 145 g Woolworths beef prime-rib 2.5 kg, partially removed from the bone
1 Heat half the oil in a large pan over a medium heat. Cook the mushrooms in batches for 5 minutes, or until golden – about 5 minutes. Cooking them in batches prevents them from steaming. Add extra oil as required. 2 Return all the mushrooms to the pan and season. Add the garlic and rosemary and cook for 1 minute, then add the spinach and cook until wilted. 3 Place the mixture in a large mixing bowl and add the breadcrumbs, then set aside. Preheat the oven to 220°C. 4 Season the meat, then spoon the stuffing into the cavity. Roll the prime rib back into place and secure with butcher’s twine. 5 Place in the oven and roast for 15 minutes, then reduce the temperature to 180°C, and cook for 25 minutes per kilogram for medium-well.
6 Allow the meat to rest for a minimum of 45 minutes, then remove the string and slice thinly. Serve with the stuffing.
Cook’s note: To partially remove the meat from the bone, stand the prime rib upright, with the ends of the bones facing you. Carefully place a sharp knife between the bone and the meat and slowly separate the two, working down the rib until you’ve created enough space to stuff the beef. DAIRY-FREE
WINE: Anthonij Rupert Optima
...with the leftovers