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Rosemary salt roast beef

Dinner | British

Prep time: 20 minutesCook time: 2 hoursServings: 8

Rosemary salt roast beef

Ingredients

  • 1 piece of beef suitable for roasting. I used a 3kg sirloin but rib roast also works well or for a more affordable option you can use a top round roast.
  • 2 large sprigs of fresh rosemary
  • 20 peppercorns
  • 10g sea salt
  • 3 carrots, split into 1/2
  • 1 onion, cut into 1/4

Directions

  1. In a mortar and pestle, grind the pepper, salt and rosemary.
  2. Season the beef on all sides.
  3. Lay the veg down onto a roasting tray and place the beef on top.
  4. Pour 1-2 cups of water into the bottom of the roasting tray (to make your gravy).
  5. Place the beef into a 220°c oven for 20 minutes.
  6. After 20 minutes, turn the oven down to 180°c and continue cooking until you reach an internal temperature of 55°c for medium/medium rare. This should take about an hour. If you want it more rare/medium rare, pull it out at 45°c.
  7. Let the beef rest for at least 45 minutes before you carve.