Been pretty busy lately so I haven't posted any recipes for weeks but I'm back in the kitchen again! Okay, so today, I'll be doing a very basic beef roast recipe for my pangga. What I want to achieve here is a well-cooked and juicy inside so I always make sure that I choose the right beef. It's supposed to have a little bit of fat in it and marbled at the top so the beef won't dry out while roasting. Here's the recipe!
Ingredients (serves 6)
- 2 tbs butter
- 1 tbs olive oil
- 1 1kg beef silverside roast
- Salt & freshly ground black pepper
- 2 bunches baby carrots, peeled and trimmed
- 1 bunch of broccoli
- 1 tbs plain flour for gravy
- 1 1/2 cups beef bouillon
- Preheat oven to 220°C. Heat 2 tbs of the butter and 1 tbs oil in a large shallow flameproof roasting pan over high heat. Cook the roast for 10 minutes until well browned. Remove roasting pan from heat and season beef all over with salt and pepper.
- Place beef in the preheated oven for 15 minutes before reducing it to 180 and cook it for a further 1 hour or until cooked to your liking, basting the beef with pan juice occasionally so it won't dry out.
- Meanwhile, place butter in oven for 5 minutes or until butter melts. Steam baby carrots and broccolli for 10 minutes and toss with butter to coat well.
- Transfer beef to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest. Always rest the beef before carving as it allows juices and heat to redistribute.
- To make gravy, strain pan juices from the roasting pan into a sauce pan and heat over high heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles.
- Add the beef bouillon and boil uncovered, stirring occasionally, for 8-10 minutes or until the gravy reduces and thickens slightly. Strain gravy into a warmed serving jug.
- Carve the beef across the grain and serve with carrots and broccoli.
