If you’re in charge of cooking this Christmas, why not consider serving an organic beef roast?
Many Australians stick with the traditions handed down from their UK forebears and enjoy a beautifully cooked roast for their Yuletide meal. Roast grass-fed beef is a delicious succulent dish you can serve to your family and friends.
Here are some tips to make your roast beef turn out perfectly.
What you need
1.5 kg topside of organic beef
2 medium sized onions, peeled and chopped
2 carrots
2 stalks of celery
1 garlic bulb
1 small bunch of rosemary and thyme
Olive oil
Salt and pepper
How to prepare your organic beef
Preheat your oven to 240 degrees celsius.
Let your beef thaw in room temperature for about 30 minutes before you pop it into your preheated oven.
Then trim any excess fat if you spot any.
During this period you can prepare your veggies. Don’t worry about peeling them, as the most nutritious part is found under the skin – just give them a wash and then roughly chop them.
Put all of the vegetables into the middle of your large roasting tray and drizzle them with olive oil. Spread the herbs and whole garlic cloves through the mix.
Sprinkle more oil onto the beef and season well with salt and pepper. You should rub these condiments all over the meat’s surface to make sure it’s evenly coated.
Pop your beef on top of your vegetables and place it into the oven, with the fat side up to allow natural basting.
Turn the heat down to 200 degrees and cook for about an hour to create a tender, medium roast. If you and your guests prefer it medium-rare, take it out 15 minutes earlier. For a well done beef, give it another 10 minutes in the oven.
Make sure you baste the beef in the middle of the cooking period. If your traditional Christmas fare is also going to include roast potatoes and other organic vegetables, make sure you add them into the oven during the last 45 minutes of cooking time.
Once your beef is cooked to perfection, cover with a tea towel and leave it on a board to rest for around 15 minutes before serving, or for five minutes per 500 g of meat.
This will make it easier to carve as it allows the meat juices to be reabsorbed as the temperature evens out and the meat fibres relax.
