I think I have said this before, but roasts aren’t really that difficult to cook and look after. You just need to know a few basics when prepping it and then when to take the meat out in time to make sure it doesn’t dry out. Once it’s in the oven, you just have to look over it a couple of times. So in between that time you can go relax, just remember to have your trusty timer to reminder you about the food in the oven…
One of my tips for any roast is always season well with a select few spices or herbs. This is something my gran taught me, and a hint from Shane’s motto in the kitchen – keep it simple. It really sounds boring when you have a huge selection or herbs and spices at hand. The thing is, you don’t want to have everything on the meat, because when the roast is ready to devour, you’re going to be tasting all sorts of flavours. I always have salt and pepper (that’s a gimme), but think carefully what other spices and herbs might work well with the meat you are using. My rule of thumb, if you can call it that, is to pick one herb and one spice. I do generally use garlic in everything I cook, so that has become a gimme too.
The second tip when roasting is to make sure you have enough liquids in your roasting tray to ensure the meat doesn’t dry out while roasting in the oven. Again, you don’t have to have loads of liquids, stock does the trick or even some coke-a-cola. This time I decided to try out a “katemba” (red wine and coke combination).
Tip three; time is everything. This all depends on how you like your meat (when roasting red meat). You normally can gauge your time by the size of meat you have. In my case, and I’m sure chefs will be cringing when I say this, I like my meat well done. So I generally leave my roasts in for a bit longer than they should be. Use this calculator to gauge how long your meat should be cooked according to its weight; https://www.cookipedia.co.uk/recipes_wiki/Meat_cooking_time_calculator_Metric
Lastly, when your roast is ready to come out the oven let it rest for a while. Take it out and set it on a board or plate and leave it for at least 20 minutes.
Once you have these four simple steps covered, your roast will be a crowd pleaser and will leave everyone going back for seconds and inevitably feeling STUFFED.
2 Cups Coke-a-cola
½ Cup Red Wine
3 Sprigs of fresh Thyme
1.2kg Roast Beef
1 tsp crushed Garlic
Salt & Pepper
Steak & Chop spice
2 heaped tsp Maizena, mixed with some water
2 onions, peeled and whole
- Preheat oven to 180˚C
- Spray some spray and cook on a roasting tray.
- Season meat with salt, pepper, steak & chop spice and garlic. Rub it into the beef. Place on the roasting tray, along with the peeled, washed and whole onions.
- Pour the coke-a-cola and red wine around the beef and place the sprigs of thyme around as well.
- Once the oven is preheated, place roast in the oven and roast for an hour and 20 minutes (for well done), turning it every 30 minutes.
- When turning the roast make sure you baste it with the juices from the pan. If the juices seem to be evaporating, add some extra coke-a-cola.
- Once cooked, allow to rest for at least 20 minutes and slice for serving thereafter.
- While waiting for the meat to settle, make a gravy using the juices from the roasting pan.
- Place roasting tray with the juices on the stove, heat up and allow to bubble.
- Dissolve about two heaped teaspoons of maizena in a cup and gradually pour the maizena into the bubbling juices. Make sure to stir continuously at this point to avoid lumps.
- Continue to do this until the gravy is a slightly thicker consistency.