The Doc's Roast Beef Recipe

Roast Beef Recipe

(similar to that of similar to recipe by John Torode)

Ingredients

2.5kg standing beef roast fat left on surface

Oil to rub surface

salt and freshly ground black pepper

4 carrots, halved

50g butter, plus extra for greasing

1 large onions, finely diced

200g white breadcrumbs

200g wholegrain mustard

100ml water

2 free-range eggs

Method

Let the beef come to room temperature. Score the fat using a sharp knife and rub it all over with the oil and salt.

Preheat the oven to 220C. 

To make the crust, melt the butter in a pan and fry the onions until tender. Put the breadcrumbs in a large bowl. 

Mix together the mustard and water in a small bowl. 

Tip the onions into the breadcrumbs, add the mustard mixture and the eggs, season with salt and freshly ground black pepper and mix everything together to make a paste.

Spread the paste evenly over the beef, leaving the ends uncovered. 

Cover the paste with a piece of well-greased tin foil. 

Place the carrots in a large roasting tray and sit the beef on top of them. 

Add some water to the tin to avoid it from burning. 

Place the beef in the oven and immediately reduce the oven temperature to 200C. 

Cook the beef for two hours. 

Remove the foil and cook the beef for one more hour. 

Remove the beef from the oven and leave it to rest for at least 20 minutes.

Video: https://www.youtube.com/watch?v=USB_KqoCtg0

Recommended accompanying wines:

Dauvergne and Ranvier C13 Cote Du Rhone Rouge 2017:https://oakbarrel.com.au/dauvergne-and-ranvier-c13-cote-du-rhone-rouge-2017/

Woodlands Margaret 2015

Woodlands Cabernet Sauvignon Vertical Tasting (Thursday 19th March): https://oakbarrel.com.au/woodlands-cabernet-sauvignon-vertical-tasting-with-andrew-watson/