Roast with the most
In an elegant summer twist to the traditional Sunday lunch, this beef joint is marinated in rosé wine and herbs, and served with roasted garlic and red onions.
Serves 6
Preparation 5 minutes, plus marinating
Cooking time 1 hour 20 minutes
INGREDIENTS
- 1 x 1.3kg lean topside, silverside or sirloin joint
- Salt and black pepper
- 3 large sprigs of fresh rosemary, cut into smaller sprigs
- 300ml medium rosé or white wine
- 4 fresh bay leaves, torn
- 2 tbsp olive oil
- 2 whole unpeeled garlic bulbs, cut in half horizontally
- 2 large red onions, peeled and cut into wedges
- Preheat the oven to 180-190°C, fan 160-170°C, gas mark 4-5.
- Place the joint on a chopping board. Make several slashes over the surface with a sharp knife, taking care not to cut any butcher’s strings or meat bands. Season on both sides and push the rosemary sprigs into the slits.
- Place the beef in a strong, large plastic freezer bag and add the wine, bay leaves, oil and garlic. Seal the bag, place on a large plate and refrigerate for at least 6 hours or overnight, turning occasionally.
- Remove the garlic and bay leaves from the marinade (reserve the marinade) and transfer to a large non-stick roasting tin with the onions. Place the beef on top of the onions, pour over the marinade and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. (For rare, 20 minutes per 450g plus 20 minutes; for medium, 25 minutes per 450g plus 25 minutes; for well done, 30 minutes per 450g plus 30 minutes.) Cover with foil if browning too quickly.
- Transfer the beef to a large warm plate, cover with foil and leave to rest for 20 minutes.
- Slice the beef and serve with the pan juices, red onions and garlic, and a new potato salad, if liked.
For more information and recipe inspiration, visit www.simplybeefandlamb.co.uk
