21+ day aged. Characterised by its natural fat covering and succulence from being hung and dry aged.
This is a classic roasting joint and should be served with all of the trimmings.
2kg joint serves 6 adults
Preheat your oven to 200°C for fan assisted or 215°C for ovens without a fan. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement. Season with good quality fine sea salt just prior to cooking. Make a trivet by roughly chopping equal amounts of onion, carrot and celery, plus a bay leaf, sprig of thyme and a few peppercorns. Place the beef fat side up onto the trivet which should line the base of the tray. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°C for fan assisted or 180°C for ovens without a fan. Continue roasting for 15 minutes per 500g reaching a core temperature of minimum 58°C for a medium rare roast. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of tin foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
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