Roast Beef

As we move into the cooler months, RACV Club Executive Chef Jason Camillo is sharing his recipe for the perfect roast beef.

Serves: 8

Cooks in: 1 hour 20 minutes

Difficulty: intermediate

chef preparing roast beef and trimmings
  • 2kg whole rump or rump cap
  • 1 bunch rosemary
  • 1 bunch thyme
  • 1 head garlic
  • 4 whole small onions (sliced in half)
  • 4 carrots peeled and sliced in half lengthways
  • 2 oranges zested and juiced
  • Olive oil
  • 40g Murray river pink salt
  • 10g cracked black pepper
  • 1 bottle red wine

Ideally if you are able to, the roast should be trussed. If you have a friendly neighbourhood butcher, get them to tie it for you. This will allow the roast to keep its shape.

  1. Remove the roast from the fridge 20 minutes prior to cooking. Rub the roast with orange zest, 1/2 of the olive oil, salt and pepper. Preheat an oven to 180 degrees.
  2. Place ½ of the rosemary, garlic, and ½ of the thyme and arrange like a nest on to a roasting tray followed by the beef rump. Put the beef into the oven and set your timer. This roast will be best cooked to medium rare, allow 20 minutes per 500g of beef. For more accurate results place a meat thermometer into the thickest part of the roast to measure 60 deg C.
  3. Mix the remaining olive oil and orange juice. We will use this to baste our beef. With the remaining thyme and rosemary, bunch it together and tie the end with butchers’ twine or string, we will use this like a brush. Every 10 mins dip the rosemary and thyme bunch into the orange liquid and brush the beef like you were painting it. Continue to baste (brush with olive oil and orange) every 10 minutes.
  4. With 25 minutes left to cook, surround the beef with onions cut in half and carrots (cut side down, onion skins still on).
  5. Once cooked, remove the beef from the roasting tray and keep in a warm place covered with some alfoil, allow to rest ½ the time that it was cooked for. This will allow all the juices to settle. Remove the vegetables and keep warm, remove the outer skins of the onions, which should easily come off.
  6. In the roasting tray add the bottle of wine and any remaining orange juice. Use the rosemary brush to lift off the caramelised meat juices which are left on the roasting dish. Once the roasting pan is clean strain the liquid into a small saucepan and reduce to make your sauce.
  7. When you’re ready, remove the string from the beef and carve your roast against the grain, keeping the best bits for yourself. Arrange the vegetables on a plate followed by sliced beef and jus over the top.

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