From Mark La Brooy – Sunday Beef Roast Recipe with all the Trimmings
Recipe by Mark LaBrooy, Chef and Founder at the Three Blue Ducks
Something we all enjoy during the winter (and summer!) months is a warming beef roast. There is nothing better than setting up a roast and relaxing by the fire reading a book, letting the oven fill your home with fragrances of roasted garlic and rosemary, giving every member a warm meaty hug as they come in range of the oven. This one is really simple – I will also explain how to make gravy from pan juices and this can be used in many applications with many other protein types.
1/2 beef rump (see Beef Cooks Pack)
1 bunch of rosemary, finely chopped
1 bunch of thyme, finely chopped
1 bulb of garlic, finely chopped
2 long red chillies finely chopped
1 ml olive oil
1kg chat potatoes, boiled whole
2 tablespoons of duck fat
2 bunches of dutch carrots
½ bunch thyme finely chopped
10 eshallots peeled, left whole
1 bulb of peeled garlic
A splash of olive oil
2 tablespoons of tomato paste
100m good red wine
Set your oven to 200 degrees celsius. Take a medium sized mixing bowl and add the rosemary, garlic, thyme, chilli and olive oil as well as a good amount of cracked pepper and sea salt. Mix well and rub deeply over the beef rump making sure the whole piece is covered.
Place the meat in the oven for and cook for 15 to 20 minutes until a crust starts to form around the beef – but be careful not to char the herbs up too much. Reduce the temperature to 160 degrees celsius and roast until cooked. This process will take approximately 1.5 hours depending on your oven. I like to use a heat temperature probe (reading 60 degrees celsius) so I know that it’s going to be cooked perfectly.
In the meantime, take your boiled chat potatoes and break each potato in half with your hands. Place the potatoes in a roasting tray, then melt the duck fat in a saucepan and pour over the top. Heavily season with salt and pepper and roast on high heat till golden brown and crunchy (approximately 25 minutes on a temperature of 200 degrees celsius).
Now to make the gravy …. Do not use Gravox!
After the beef has cooked take the carrots out immediately then let the meat rest in the tray for at least 20 minutes while you cook the potatoes. This resting process allows the juices to come out and the meat to relax.
After you have completed the process of resting the meat, take the rump off the tray and place on your chopping board. Drain off most of the oil that has formed on top of the liquid in the tray but make sure to not throw away the pan juices.
Put the tray back on the stove and turn the heat on high. Add the tomato paste and caramelize, using a whisk to scratch at the pan where all the hard crusty bits have stuck to the tray. Everything should come loose and the tomato paste will go very dark in colour. Add the red wine and you should have a very deep red gravy. To adjust the thickness I find cooking it out longer to be the best way or alternatively use some flour and butter mixed together to shortcut the process.
Season well and serve in a jug.
Serving the Roast Beef
Carve up the rump or just place in in the middle of the table – the same goes with the vegetables. Let the family serve what they want and whatever is left over can be used in sambos the next day.
– Mark La Brooy
Mark LaBrooy is a strong supporter of highest welfare, paddock to plate meat and Provenir is the beef of choice at each of the Three Blue Ducks restaurants. Special thanks to Mark for sharing this recipe – photography supplied by Will Meppem.
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