Understanding your roast โ and making it sing
A 1.4kg grass-fed roast is a generous, meaningful piece of meat. It is the heart of a Sunday dinner, the source of Monday's leftovers, and Tuesday's sandwich. Grass-fed beef has less intramuscular fat than grain-fed, so heat management is everything โ a lower, slower oven rewards you far more than a blasting hot one.
Ingredients
- Your Farmer grass-fed roast (~1.4kg)
- 4 cloves garlic, cut into slivers
- Fresh rosemary sprigs
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- Salt and cracked pepper
- 1 cup red wine (for the jus)
- 500ml beef stock (for the jus)
Instructions
Bring the roast to room temperature โ remove from the fridge 45 minutes before cooking.
~1.4kg roastScore the surface and push garlic slivers and rosemary into the cuts. Rub all over with mustard and olive oil. Season generously with salt and pepper.
4 cloves garlicrosemary sprigs2 tbsp Dijon mustard2 tbsp olive oilSear in an oven-proof pan over high heat until browned on all sides.
Roast at 160ยฐC โ approximately 25 minutes per 500g for medium-rare (internal temperature 57ยฐC). Use a meat thermometer for accuracy.
Rest, loosely covered with foil, for at least 20 minutes.
Deglaze the roasting pan with wine over medium heat, scraping up all the browned bits. Add the stock and reduce by half until slightly syrupy. Season.
1 cup red wine500ml beef stockCarve against the grain and serve with the pan jus.
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๐ก Rest your roast for at least 20 minutes before carving. The juices redistribute throughout the meat rather than running onto the board. This is not optional.
Making the Most of Leftovers
Leftover roast beef is one of the great kitchen assets. Slice thinly for sandwiches with horseradish and rocket. Shred and toss through a stir-fry. Dice into a hash with potatoes and eggs. Never waste a roast.
Pack A and Pack C bring you a roast. We bring you the recipes. Join the Your Farmer community. ๐ฅ
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Read moreabout Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
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