Fresh Roasted Meat
Aseel Hamdi ·
Slow-roasted beef with garlic, rosemary and a pan gravy made from the juices.
A Sunday roast does not need to be complicated. Take the meat out of the fridge an hour early so it cooks evenly.
Rub a 1.5 kg beef joint with olive oil, salt, crushed garlic and chopped rosemary. Sear it on every side in a hot pan, then roast at 160 °C for about 20 minutes per 500 g for medium.
Rest the meat under foil for 15 minutes. While it rests, stir a spoon of flour into the pan juices, add a cup of stock and simmer until glossy.
Slice thinly against the grain and serve with roast potatoes and greens.