How to cook perfect roast beef jamie oliver

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How to cook perfect roast beef jamie oliver

How to Make Roast Beef According to Jamie Oliver

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Roast beef is a staple of British cuisine to the extent that the French often call British people Roast Beefs. Usually enjoyed with the family on Sundays, the beef is usually served with Yorkshire puddings, gravy, mustard or horseradish sauce, and vegetables.

Roast potatoes are essential. Roasted carrots and/or parsnips are optional (and can be boiled too, if you’re short of oven space). Peas are also a common addition. But the real hero, of course, is the meat.

So if you’re looking to prepare the perfect Sunday Roast (be it actually a Sunday or not), you need look no further than this recipe from one of Britain’s most famous chefs, Jamie Oliver.

Of course, other roast beef recipes are available. So once you’re finished with this one, why not try your hand at roast beef in a spicy pastry crust or use your leftovers in a low-calorie roast beef salad?

Or if your dedication to mastering home cooking truly knows no bounds, then click here to learn all about the science behind roasting meat. Whether beef, pork or poultry, you don’t need to be a Michelin-starred chef to cook the perfect roast every time.

But without further ado, let’s move onto Jamie Oliver’s exemplary roast beef recipe.

Jamie Oliver’s roast beef: the recipe

This recipe is adapted from Jamie’s Ministry of Food by Jamie Oliver and includes directions for when to prepare roast vegetables, gravy, and other additions to the perfect roast dinner while your beef is cooking. You can also find it on his website, along with other top chef recipes and tips from chefs, or watch a video of him preparing the roast beef by clicking here.

The roast fillet of beef from Jamie Oliver serves approximately 6 people and should take you just over an hour to cook, plus some additional time for cooling.

Ingredients

1.5 kg topside of beef

2 medium onions

2 sticks celery

1 bulb of garlic

1 bunch of mixed fresh herbs (such as thyme, rosemary, bay, sage)

Instructions

Step one

Ensure the beef is at room temperature. You can do this by removing it from the fridge 30 minutes before you want to cook it.

Step two

Preheat the oven to 240°C/475°F/gas mark 9.

Step three

Wash and chop the vegetables. You don’t need to do this too neatly and there’s no need to peel them. Break the garlic bulb into cloves and leave them unpeeled.

Step four

In the middle of a large roasting tray, pile up all the veg, garlic and herbs and drizzle over with oil.

Step five

Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.

Step six

Place the tray in the oven and immediately turn the heat down to 200°C/400°F/gas 6. Cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.

Step seven

If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.

Step eight

Baste the beef halfway through cooking and if the vegetables look dry, add a splash of water to the tray to stop them from burning.

Step nine

When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel. Leave it aside to cool slightly while you make your gravy, horseradish sauce and Yorkshire puddings.

More famous recipes by Jamie Oliver

If you love Jamie Oliver’s recipes then here are a few more of our favourites for you to try.

Jamie Oliver’s Beef and Guinness stew

Taken from the book Jamie’s Super Food Family Classics, this hearty stew is served up with nutritious seasonal greens and protein-rich pearl barley. And if you don’t eat all the roast beef from the recipe above, you can just substitute the beef skirt steak for your leftovers.

English Onion Soup

You’ve probably heard of French onion soup, but what makes this onion soup English? Jamie Oliver’s recipe, taken from the book Jamie at Home, adds Cheddar cheese, Worcestershire sauce, and fresh sage to the classic dish.

Pumpkin Mac ‘n’ Cheese

Who doesn’t love mac ‘n’ cheese. This extra indulgent twist on a comforting classic is perfect for the autumn. It’s also easy to adapt the cheeses to titillate the taste buds of each and every fromage lover.

Alternatives to turkey this Christmas: roast beef

by Malou Herkes

published on 28 October 2020

If you’re cooking for fewer people this Christmas or you fancy a roast that isn’t the usual turkey, roast beef is a wonderful, festive alternative. Served up with Yorkshire puds, a lovely rich gravy, crisp roasties and horseradish sauce, is there really anything better? Here are some top tips and recipes from the likes of Mary Berry, Jamie Oliver and Hawksmoor restaurant.

Tips for cooking the perfect roast beef this Christmas

1. There are several beef cuts that work well for roasting. Beef fillet is expensive but ‘a real treat’ says Mary Berry (see her recipe below) and also works particularly well in a Wellington. Rib of beef and rump are all worthy contenders, or if you’re looking for a cheaper cut to slow cook, then try brisket or topside.

2. Remove the beef from the fridge about an hour before cooking to let it come up to room temperature.

3. ‘A meat thermometer will help no end’, say the chefs at The Ethicurean restaurant. Invest in a meat thermometer when slow-roasting to make sure you’re cooking your beef to perfection without drying it out.

4. Baste from time to time by removing the tray from the oven, and using a spoon to pour the fat over the meat. This helps to add flavour and keep it nice and moist.

5. Once cooked, rest in a warm place, covered with foil, before carving. This will give time for it to relax and ensures the most tender, delicious results.

A selection of recipes to try

Roast Fillet of Beef with Herbed Horseradish Sauce

Fillet of beef is one of the more expensive cuts that you might only enjoy for a special occasion like Christmas. As it’s a leaner cut, there’s more chance it can dry out if not cooked properly. Here, Mary browns the fillet in a pan until sealed and golden, then roasts it for 20 minutes until medium-rare. Serve with homemade tarragon horseradish sauce and all the trimmings. Feeds 8 to 10 people.

‘Super succulent’ Jamie Oliver shares ‘simple’ recipe for roast beef

ROAST beef is a popular choice when it comes to preparing a Sunday lunch, but it isn’t always easy to make. Luckily, Jamie Oliver has shared a «not too tricky» recipe to make the «perfect» roast beef.

Jamie Oliver shows how to make perfectly sized Yorkshire puddings

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Jamie Oliver is a British chef who often shares his recipes with fans on his website. One of his most popular recipes is roast beef, best served with vegetables, roast potatoes, and gravy.

Entitled “perfect roast beef”, Jamie Oliver described his recipe as “a simple way to roast topside of beef to ensure it’s super succulent, every time”.

The beef serves six people and cooks in an hours and five minutes, plus resting time.

Jamie added that the recipe is “not too tricky”.

The recipe was first published in the chef’s cookbook, Jamie’s Ministry of Food.

Jamie Oliver shared a recipe for «succulent» roast beef (Image: GETTY/Jamie Oliver)

Ingredients

Topside of beef (1.5kg)

Two medium onions

Two sticks celery

One bulb of garlic

One bunch of mixed fresh herbs, such as thyme, rosemary, bay, sage

‘Super succulent’: Jamie Oliver shares ‘perfect’ roast beef and gravy recipe

ROAST beef is a popular choice when it comes to making a Sunday lunch, but it is not always easy to get right. Luckily, Jamie Oliver has shared his «perfect» roast beef recipe, which includes gravy.

Jamie Oliver discusses his dream dinner party guests

British chef Jamie Oliver regularly shares cooking tips and tricks with his fans, including how to make a delicious Sunday roast dinner. There are many components to the classic meal, but central to it is the meat. This can be anything, but many Britons opt for beef.

Calling the recipe the “perfect roast beef”, Jamie shared the best and easiest way to cook beef on his website.

The chef wrote: “A simple way to roast topside beef to ensure it’s super succulent, every time.”

The recipe serves as many as six people and cooks in only an hour and five minutes.

Jamie described the dish as “not too tricky” to make and, what’s more, it is free of dairy and gluten.

Jamie shared a recipe for a «succulent» roast beef (Image: GETTY/Jamie Oliver)

Ingredients

1.5kg topside of beef

Two medium onions

Two sticks of celery

One bulb of garlic

One bunch of mixed fresh herbs, such as thyme, rosemary, bay, and sage