Roast (Toprump and Silverside) Beef

By ShannonB

This recipe from the beef package I bought last week resulted in a seriously tender, rare roast beef and was very quick so I wanted to remember how I did it.

Ingredients

• 1 kg toprump & silverside beef
• Steak seasoning
• 1 pint of beef stock
• Cooking spray
• Assorted root vegetables (carrots, parsnips, baby potatoes and onions eg)

Details

Servings 4

Preparation

Step 1

Preheat oven to 230 degrees C.

Remove packaging from the beef and allow it to reach room temperature. Spray with cooking spray and season with steak seasoning, salt and pepper. Heat roasting tray on the stovetop/hob to medium high temperature, spray with cooking spray and seal the joint on all sides, including the ends.

Remove joint from tray. Add a layer of root vegetables with a pint of beef stock. Place the joint on the bed of vegetables and cover with foil.

Place the joint in the preheated oven for 20 minutes. During cooking reduce to 160 degrees C. For rare meat, cook at 160 degrees 9-10 minutes per 500g. For medium, cook 12-15 minutes per 500g. For well done, cook for 18-20 minutes per 500g. Check temperature with a meat thermometer before removing and if needed, remove foil and increase heat briefly.

After cooking, allow the joint to rest under foil for 30 minutes before carving.