Best Roast Beef Jamie Oliver Food

PERFECT ROAST BEEF

Steps:

• Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
• Preheat the oven to 240°C/475°F/ gas 9.
• Wash and roughly chop the vegetables - there's no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
• Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
• Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
• Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
• If you're doing roast potatoes and veggies, this is the time to crack on with them - get them into the oven for the last 45 minutes of cooking.
• Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
• When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

JAMIE OLIVER'S BEST ROAST BEEF

Steps:

• Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
• Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
• Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
• While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
• After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
• Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
• Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
• Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
• Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug.

BEEF TAGINE

Steps:

• Serving suggestion: Lightly seasoned couscous.
• To make the spice rub: Mix the ras el hanout, cumin, cinnamon, ginger, paprika, salt, and black pepper together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap or clingfilm and put into the refrigerator for a couple of hours-ideally overnight. That way the spices really penetrate and flavour the meat. When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add the chopped onion and coriander (cilantro) stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 1 3/4 cups/400 ml stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1 1/2 hours. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1 1/2 hours. Keep an eye on it and add a splash of water if it looks too dry. Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or 2 of salt. Scatter the coriander (cilantro) leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.

BEST ROAST BEEF

Steps:

• Take roast out of refrigerator- allow time for it to reach room temperature.
• Preheat oven to 325F.
• If roast is very moist, pat dry with paper towels& place in a roasting pan.
• In a small bowl, combine butter, mustard, horseradish& garlic.
• Using your fingers or a small palette knife, cover outside of roast with the mixture.
• Roast, uncovered, in the centre of oven.
• Allow about 20 minutes per pound for medium rare to medium.
• If you did not bring roast to room temperature, increase the time to 25 minutes per pound.
• Remove to cutting board, tent with foil& allow to rest for 10 minutes before carving.

BEST ROAST BEEF - JAMIE OLIVER

Steps:

• Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
• Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
• Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
• While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander.
• Toss about to chuff them up, this will make them really crispy.
• After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
• Shake the tray and whack it back in the oven for the final hour.
• Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
• Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
• Add 1 teaspoon of flour to the tray and mash everything together.
• Heat the tray on the stovetop and when hot, add the red wine.
• Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon.
• Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.

MY BEST ROAST BEEF

Steps:

• Mix salt, pepper, garlic powder, and chili powder together.
• Rub seasoning mixture on all sides of roast.
• Heat an iron skillet and add olive oil.
• Sear roast on all sides; remove from heat.
• Add beef broth, red wine and water.
• Cover with tight fitting lid or foil.
• Bake in 300 degree Fahrenheit oven for 3 to 4 hours or until meat is easily shredded.
• Add cornstarch/water mixture to make gravy.