I know I haven’t been writing for a while. I’ve been busy with the Army (conscription and whatnot). I’ve also not been cooking much for that very same reason.

However, for New Year’s eve, I decided to make some nice food for the family. I made this Garlic Roast Beef, Ham and Potato soup (with leftover ham from Christmas), fried portobello mushrooms, sausages, and some toasted french loaves with cheese and parsley on them.

Anyway, here’s what I did for the beef.

Ingredients

2kg Angus Grassfed Ribeye (that’s what I used, I’m pretty sure you can use sirloin or whatever is cheap.) – Serves 5 to 7, depending on how much you eat.

(that’s what I used, I’m pretty sure you can use sirloin or whatever is cheap.) – Serves 5 to 7, depending on how much you eat. 3 cloves peeled Garlic

Dried Rosemary

Salt & Black Pepper (I keep reading about this Kosher salt, and how it’s supposed to make food taste better and all that, but I can’t seem to find it in the useless Giant that I have near my house.)

& (I keep reading about this Kosher salt, and how it’s supposed to make food taste better and all that, but I can’t seem to find it in the useless Giant that I have near my house.) Oil

Method

Stab the beef, and insert the peeled garlic into those holes. Try to make the holes quite deep, so that the garlic doesn’t fall out during roasting and searing. Season the beef with the salt, pepper, & rosemary. Let the beef sit in the fridge for about an hour or so. (I don’t know if this does anything, but it’s what I did.) Truss (tie up) the beef. I didn’t know how to do it properly, this video from Eagle Tribune taught me how. It’s important because it keeps the round-ish shape that we commonly look for in a roast. It also helps to expose as much of the beef as possible to the heated air in the oven, thus getting the surfaces browned. Get a flat pan really hot, and sear all sides of the beef. This helps lock in the moisture when roasting, so that it doesn’t dry out. Now comes the roasting part. Preheat the oven to 175°C. Place the beef in, on the middle rack, so that it gets blasted equally on all sides. How long you cook the beef depends on your preferred doneness(?). Rare – 10 minutes per 500g Medium rare – 11 minutes per 500g Medium – 12 minutes per 500g Medium well – 13 minutes per 500g Well- 15 minutes per 500g You can also test it by using this device called an “Internal Temperature Thermometer”. Basically it’s a prong that’s attached to a thermometer that tells you the internal temperature of the beef. Stick it into the thickest part of the beef, and get the temperature. The internal temperature will rise about 3-4°C when resting, so keep that in mind. 60°C – Rare 70°C – Medium 80°C – Well When it’s reached your desired doneness, get it out of the oven. Wrap it in aluminium foil, and let it rest for 20 – 40 minutes. When ready to serve, simply unwrap it, and slice thinly.

In our haste to eat the beef, we didn’t take many pictures. Here’s one though.

P.S: Off topic, but some of my garlics turned blue-green(?). I’ve got no idea why. If any of you know the answer, feel free to enlighten me in the comments. Thanks!

P.P.S: That’s my new ceramic knife my dear mum got me for Christmas! It’s wonderful. Wonderfully sharp.