Slow roast beef with a pepper and rosemary crust

OK, I need to start this post with a full disclaimer. I didn’t actually cook this.

Kieran decided that he wanted to make some roast beef for our Sunday dinner, so he delved into my recipe collection, found this recipe and got on with it. I made the side dishes of cauliflower and broccoli cheese, swede & carrot, roast potatoes and heart shaped yorkshire puddings (awww) but the main event, the beef, was completely cooked by Kieran.

Though I don’t usually feature dishes on this blog that I haven’t cooked myself, this is far and away the best home cooked roast beef I’ve ever tasted, so really feel that it’s worth sharing. Don’t believe me? Take a look at this.

This is perfectly cooked if you love your beef rare, which we do. The key is cooking the beef at a low temperature and then using a meat thermometer to make sure it’s cooked to your liking.  The best thing about this is that this does not need to be an expensive piece of beef – we used topside as the recipe suggests.

The recipe is from Delicious Magazine. 

  • 1.5kg rolled British topside beef joint
  • 2 tbsp olive oil, plus extra for rubbing
  • 2 tsp black peppercorns
  • 1 tbsp sea salt flakes
  • 2 fresh rosemary sprigs, leaves stripped and finely chopped
  1. Preheat the oven to 180°C/fan160°C/gas 4. Season the beef and rub it with oil, then put it in a roasting tin and roast for 15 minutes. Meanwhile, pound the pepper, salt, rosemary and olive oil in a pestle and mortar to a coarse paste.
  2. Remove the beef from the tin, then coat it with the paste. Turn the oven down to 100°C/fan80°C/gas ¼. Put the beef joint on a roasting rack in the tin. Return to the oven and cook for 1½-2 hours.
  3. Once the beef is cooked to your liking (a thermometer pushed into the middle should read 50°C for rare and 60°C for medium), remove from the oven, transfer to a board and rest somewhere warm for 30 minutes, wrapped loosely in foil.