Succulent Roast Beef: The Secret to an Irresistible Lunch!
Ingredients
(Serves 4-6):
1.5 kg beef cut (like round, topside, or rump – choose one with good marbling)
4 cloves garlic, minced
2 tablespoons mustard
2 tablespoons olive oil
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
1 teaspoon dried thyme
Salt and black pepper to taste
1 large onion, sliced
2 carrots, sliced thickly
200 ml dry red wine (or beef broth, if you prefer alcohol-free)
1 cup water or vegetable broth
Preparation:
Season the meat: In a bowl, combine the garlic, mustard, olive oil, paprika, rosemary, thyme, salt, and pepper. Rub this marinade well all over the meat. Let rest for at least 1 hour in the refrigerator (or overnight for more flavor).
Preheat the oven to 200°C (medium-high oven).
Assemble the roasting pan:
Place the meat in the center of a large roasting pan. Spread the onion and carrot slices around it. Pour in the red wine and water/broth.
Roast patiently:
Cover the roasting pan with aluminum foil and bake for 1 hour. Then, remove the foil, reduce the temperature to 180°C, and roast for another 1 hour and 30 minutes (or until the meat reaches 70-75°C internally for rare; use a meat thermometer). Baste the meat with the pan juices every 30 minutes to maintain juiciness.
Rest and serve:
Remove from the oven, cover loosely with aluminum foil, and let rest for 15 minutes. Slice against the grain and serve with the reduced sauce from the pan, accompanied by roasted potatoes or rice.
Tip:
For an irresistible golden crust, turn on the oven's grill function for the last 10 minutes. It'll be tender on the inside and crispy on the outside! Total cooking time: 3 hours. Enjoy!
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