Roast Beef is not something we Asians grow up with. Roast pork or chicken might be more up our alley but when it comes to beef, we seem to leave it to the British, it seems. To think, though, that this is also called Sunday roast. Means some people do have roast every Sunday. How difficult can a weekly dish be, right?
I was determined to tackle this hurdle head on and boy am I glad! We managed to get about 4 meals out of this humble roast. But more than that, I unlocked an achievement. 😉 All the wariness for nothing. It truly isn’t as difficult as it seems.
Like regular roasts, we would need a nicely tied up roasting cut of beef. I basically bought mine already prepared for roasting. I believe this is a rolled boned sirloin. I may be wrong so please correct me if I am! A nice fresh bunch of rosemary, garlic cloves, red onion, carrot & potatoes add bulk as well as fragrance to this whole roast. Some rehydrated straw mushrooms & its soaking liquid provides extra richness to the sauce together with balsamic vinegar.
Large chunks of meat always need a good searing. Adds flavour as well as smokiness to this. You can of course do away with this step but I really like the colour it gives. Besides, it gives even better base for our sauce!
I know it’s summer in some parts of the world and winter elsewhere. It’s probably way too hot to have this here in Malaysia now with the hot and hazy weather. But I’ve kept this in the draft folder for long enough. Time to throw it out into the aether and share its goodness. This is by no means a definitive recipe not do I claim it’s the best. But it worked for hubs and I so let’s spread the joy 🙂
How do you usually prepare your roasts?
“For whatsoever things were written aforetime were written for our learning, that we through patience and comfort of the scriptures might have hope.” (Romans 15:4)
- 1.5kg (appx 3 lbs) prepared rolled-up roasting Beef (make sure your cut is marbled or contains some fat)
- 2 Onions, peeled & sliced to thick discs
- 1 Carrot, cut into wedges
- 2 Potatoes, peeled & cut into wedges
- 1 bulb Garlic, peeled
- 3-4 sprigs Rosemary
- 5-6 dried Mushrooms (I used straw, you can use porcini, shitake etc)
- ¾ cups Water
- 1 tbsp Butter
- 2 tbsp Balsamic Vinegar
- ¼ cup Milk
- Salt & Pepper
- Preheat oven to 200C or 400F.
- In a small bowl, soak dried mushroom in water. Once reconstituted, chop mushrooms roughly and retain soaking liquid.
- Lay cut onions, carrot & potatoes on the base of roasting pan.
- To prepare roast, stick garlic cloves into the spirals of the rolled up roast. If you are tying the roast yourself, you can place garlic cloves in as you roll.
- Generously salt & pepper roast, remembering that the salt is needed to flavour the insides as well.
- Stick rosemary springs around the roast within the strings.
- In a very hot pan, sear the outsides of the roast until golden brown.Place seared roast on the prepared roasting pan over the vegetables.
- Reduce the heat of the pan & drop in butter making sure it doesn't burn. Toss in mushroom, soaking liquid (except sediments from the soaking) & balsamic vinegar. Simmer to reduce slightly, about 2-3 minutes. Add in milk.
- Pour mushroom sauce over roast & vegetables.
- Roast for 1 hour (I got it medium rare). Add another 5-10 minutes for medium & a further 5-10 minutes for medium well.
- Cover roast loosely with foil & let rest for about 20 minutes.
- Thinly slice roast.
- If pan juices need more flavour adjustments, do so before serving with roast & vegetables.