There is no finer way to get your adult children home on a Sunday. Whats up …. Roast Beef in the oven … are you joining us? …. Reply ….Yes Mum what time !!!!!
Meals in our home tend to just happen from whats in the fridge , I guess living in the bush most our lives you learn to cook around what you have. This week Rolled Roast Beef, Potato’s, a bunch of spinach, butternut squash, onions and fresh garlic are on the menu.
Roast Beef (2kg)
- Preheat oven to 240 degrees C for 15 mins
- Place roast in a large roasting pan
- chop 2 cloves garlic in slithers
- spike roast with a knife and insert garlic into the roast
- drizzle sunflower over meat and rub in spice – fine black pepper salt and coriander
- peel small potato’s ( size of a peach) add to pan – rub oil with oil and salt
- peel small onions and add to roasting pan – rub with oil from the pan
- Place Roast in open roasting pan in the oven and cook for 15 mins at 240 degrees c and then turn down to 180 degrees for the rest of the cook. Remove potatoes and onions once they are golden brown and cooked ( onions should be soft)
- approximately 45 mins for a Rare Roast
- approximately 50 mins for medium Roast
- approximately 60 mins for a cooked Roast
If you have a temperature thermometer for roasting you can work on the below guideline for Beef.
Rare Temperature out of the oven: 48–52°C
Temperature after resting in a warm place: 55–60°C
Medium rare Temperature out of the oven: 55–59°C
Temperature after resting in a warm place: 61–65°C
Medium Temperature out of the oven: 60–66°C
Temperature after resting in a warm place: 66–70°C
Well done Temperature out of the oven: 67–71°C
Temperature after resting in a warm place: 71–75°C
BAKED BUTTERNUT – SERVES 4
- Peel off skin and dice up your butternut – you are going to need to need 2 cups of butternut. Steam until soft enough to mash. Mash in your colander so all the water is removed.
- Sift 1 cup flour with a teaspoon of baking powder mix with in 1 large egg.
- Add to the butternut
- add a pinch of cinnamon
- mix until soft and creamy
- Pour into an oven proof dish and bake in oven for 20 minutes at 180 degrees c
- sprinkle cinnamon on the top
Spinach in a Creamed Mustard Sauce – Serves 4
1 bunch of spinach – chop up and simmer in water in a pot until soft and cooked.
Creamed SPINACH IN Mustard Sauce
Mix 30ml of cold milk with a table spoon of corn flour , stir until it forms a paste . Gradually mix in a further 300ml of milk. Melt 2 tablespoons of butter or margarine in a saucepan and add the milk /cornflour mixture and toasted Mustard seeds. Cook on a medium heat until it thickens – keep stirring with your whisk to avoid lumps in your sauce. This also prevents it from sticking to the bottom of the saucepan. Add a pinch of salt, 4 teaspoons Dijion Mustard . Add Sauce to the spinach and mix with a fork until spinach has a creamy texture. ( I always use cornflour as we have wheat allergies in our family – you can use cake flour too)
Crispy Roast Potato‘S
Last of all – dust potato’s in an equal mix of flour and cornflour and fry off in hot sunflower oil until crispy and lunch is ready to serve. Add your roast onions to the same serving dish.
Gravy for Roast Beef
Add 1 tablespoons of flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened.
Serve your Roast Beef with Horseradish as a side dish – this goes really well with Roast Beef.
Author Leanne Gammon