I Don't kNow Ask Sandi

I made this for Xmas eve lunch, 2025. It has to be the BEST roast beef I have ever had…

The secret is to marinate the beef for at least 12 hours before cooking, and to baste often when cooking.

• 1.5 kg Beef – Bolar, Top Side or Rump
• Garlic
• 1 T Worcestershire Sauce
• 2 T Dijon Mustard
• 2 1/2 T Balsamic Vinegar
• 1/2 C Soy Sauce
• 1/4 C Olive Oil
• 1 T Brown Sugar
• 2 t Onion Powder
• 1 t Black Pepper
• 2 t Dried Thyme
• 1 t Dried Rosemary

1. Marinade the beef for up to 36 hours. No less than 12.
2. Bring the beef to room temperature, take it out of the fridge 1 hour before cooking
3. Heat the oven to 240C
4. Drizzle the beef with a little extra oil and roast for 20 min to seal the outside
5. Turn the oven down to 180C and roast for a further 35 – 40 minutes or until internal temperature reaches 44C (medium rare)
6. BASTE OFTEN DURING THE COOKING PROCESS
7. Rest the beef for 20 – 30 minutes before carving
8. The pan juices make the best gravy so don’t waste them!

NOTES ON INTERNAL TEMPS

RARE – 49C. Remove from oven when the internal temp is 41C

MEDIUM RARE – 52C. Remove from the oven when the internal temp is 44C

MEDIUM – 55C. Remove from the oven when the internal temp is 48C

MEDIUM WELL – 57C. Remove from the oven, throw in the bin and chew on your shoe sole instead…