Pepper Roast Beef2014-09-19
- Servings : 4
- Prep Time : 20m
- Cook Time : 1:25 h
- Ready In : 3:45 h
This tender and juicy roast looks beautiful when served to guests. It also makes the house smell wonderful as it cooks with a delicious peppery aroma.
- 6 garlic Clove, 4 crushed and 2 thinly sliced
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) soy sauce
- 1 1/2 tablespoon(s) salt
- 2 tablespoon(s) cracked mixed peppercorns
- 1 teaspoon(s) rosemary, finely chopped
- 1 1/2 kilo(s) beef roast
In a blender, combine the minced garlic with the olive oil, soy sauce, salt, peppercorns and rosemary and process to a paste. Make 2 1⁄2 cm deep cuts in the top and bottom of the roast and insert a thin slice of garlic in each cut. Set the roast on a rack in a roasting pan and rub it all over with the salt-and-pepper paste. Let stand at room temperature for 2 hours.
Preheat the oven to 250°C. Roast the meat for about 10 minutes, or until the crust begins to brown. Reduce the oven temperature to 180°C and cook the roast for about 11⁄4 hours longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 50°C for medium-rare.
Transfer the roast to a carving board and let it rest, uncovered, for 10 minutes. Carve the roast into 1 cm thick slices and serve with Yorkshire puddings, gravy and roast vegetables.