Hello!!
Would you like roast beef tonight?
Slow roasted beef but not over cooked, beautiful pink inside but not too rare.
Perfect roast beef for your dinner.
About beef
Aussie beef is usually either grass and grain fed. Grass fed beef is a leaner, tougher meat compared other countries beef with less fat and a strong aroma. Grain fed beef has more marbling and is more tender. I like grain fed beef as it tends to melt in your mouth. My husband didn’t like Japanese Wagyu beef initially because it was too fatty for him having grown up on Australian beef. He likes it now after living in Japan for 8 years and getting used to the way it’s cooked and eaten there. When I buy beef I always check how much fat there is.
With this recipe even tough beef like rump will still come out juicy and tender. Roasted with a low heat and a chimichurri sauce made with garlic, lemon, and fresh herbs will bring smiles to your table. How about for next Christmas dinner? 😘 Of course just dinner is a good enough reason as well. 😘. When I’ve roast beef I’ve tried so many different ways but I found this method works well for any cut and comes out nice and juicy and still pink inside. It’s good hot both or cold. You can use gravy or beef jus or whatever sauce you use at home. I love beef with chimichurri because every bite you can taste fresh herbs, lemon, and garlic. Yummmmmmy😍.
Left over beef can be used the next day with fresh bread for a nice beef steak sandwich.
Tips for perfect roast beef
Before cooking beef you will need it to come up to room temperature. Why? If you cook beef straight from the fridge the muscle is tightened so it will end up quite tough. So, with beef, even steaks, let them relax and come up to room temperature before cooking. It only takes a few minutes though don’t leave them out all day in summer!
I roast my beef at 80-100 degrees and roast it for 90-120mins checking inside until the temperature is 58-65℃. Once done, don’t carve it straight from oven as the juices will run out from the cuts and you’ll end up with dry meat. Cover with foil and leave it rest about 30 mins to allow the juices to set and lock in the moisture.
Roasted Beef with Chimichurri sauce
Ingredients
- 860 g Rump roast beef You can use any type beef for roast
- 2 tbsp Olive oil or rice oil For marinade
- 1 tsp Dried oregano
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tsp Salt
- ¼ tsp pepper
- 2 tbsp Olive oil or rice oil For sealing beef
Chimichurri sauce
- 60 g Parsley Use only leaves
- 30 g Coriander Use only leaves
- 1 each Lemon
- 1 each Chilli
- 1 tsp Garlic Already minced
- 150 g Olive oil
- 1 tsp Salt
- ⅛ tsp pepper
Instructions
- Add oregano, garlic powder, onion powder, salt and pepper into a bowl and mix well.
- Score the fat with a knife.
- Place the beef into a baking dish and add 2 tbsp of rice oil. Sprinkle the beef with the mixed spices and rub them in to the surface of the beef. Leave the beef rest for 30 -40mins to allow it to warm up to room temperature. (At room temperature the cells are relaxed which makes for a more tender roast.)
- Preheat your oven 80-100℃.
- Once the beef is at room temperature place the beef into your oven and cook for 90-120mins.
Making Chimichurri sauce
- Wash the herbs for the Chimichurri sauce and we’ll make it while the beef is roasting.
- Remove the leaves from any stems and chop them finely.
- Zest the lemon skin.
- Cut the lemon and squeeze it.
- Remove the seeds from the chilli and chop it into small pieces.
- If using fresh garlic, chop or grate it.
- Weight 150g of olive oil.
- Put the chopped herbs into a bowl.
- Add the lemon zest, lemon juice, olive oil, chilli, and the garlic into the bowl.
- Add 1 tsp of salt and 1/8 tsp of pepper into the bowl and mix well.
- Check the beef’s internal temperature, if it’s between 58-65℃,its done so remove it from the oven, cover with foil, and leave rest for 30-40mins.
- Carve and serve the beef garnishing with the Chimichurri sauce.
Video
ローストビーフとチミチュリソース
Ingredients
- 860 g ランプ牛肉塊 お好きな部位をどうぞ
- １ 小さじ 乾燥オレガノ
- １ 小さじ ガーリックパウダー
- １ 小さじ オニオンパウダー
- ２ 小さじ 塩
- ¼ 小さじ 胡椒
- ２ 大さじ 米油又はオリーブオイル マリネード用
- ２ 大さじ 米油又はオリーブオイル 牛肉の表面焼き用
チミチュリソース
- 60 g パセリ （葉のみ）
- 30 g パクチー （葉のみ）
- 1 小さじ ニンニク ミジン切り又はおろす
- 1 本 唐辛子 乾燥でもOK
- 1 つ レモン
- 150 g オリーブオイル
- １ 小さじ 塩
- ¼ 小さじ 胡椒
Instructions
- スパイスミックスを作る。乾燥オレガノ、ガーリックパウダー、オニオンパウダー、塩、胡椒をボールに入れて混ぜる。
- らんぷ牛肉の脂肪部分に切り目を入れて、大さじ２の米油（又はオリーブオイル）をぬり、先ほど作ったスパイスミックスを全体にぬる。
- 牛肉は室温に戻しておく。
- オーブンを８０度に温めておく。
- 牛肉を耐熱容器に入れてオーブンに入れて、９０分から１２０分ローストする。この間、牛肉のまん中の温度が５８度以上になったらオーブンから出してください。
チミチュリソースを作る。
- パセリ、パクチーの葉の部分だけとり、みじん切りにする。
- ニンニクはみじん切りかおろす。
- 唐辛子は種をとり、みじん切り。
- レモンの皮はおろし、半分に切ってレモンを絞る。
- オリーブオイルを１５０g計る。
- 全ての材料をボールに入れて、塩と胡椒を追加してよく混ぜる。
- 牛肉の温度を確認して、５８度以上ならオーブンからだし、ホイルでカバーして３０−４０分から休ませる。
- ４０分後、お肉を薄めにスライスして、お皿に乗せ、チミチュリソースをかける。
