Best Roast Beef - Jamie Oliver

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• 1 (5 1/2 lb) sirloin beef, french trimmed (2.5 kilograms)
• sea salt & freshly ground black pepper
• olive oil
• 3 red onions, halved
• 2 heads garlic, plus
• 4 garlic cloves, peeled
• 7 lbs roasting potatoes, peeled
• 3 fresh rosemary sprigs
• 2 inches gingerroot, peeled and diced
• 2 cups red wine

Recipe

• 1 preheat oven to 450 degrees f (230 degrees c), and heat a large thick-bottomed roasting tray on the stovetop.
• 2 rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
• 3 lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
• 4 while the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander.
• 5 toss about to chuff them up, this will make them really crispy.
• 6 after 30 minutes, take the tray out and toss in your potatoes and rosemary. with a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
• 7 shake the tray and whack it back in the oven for the final hour.
• 8 remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and yorkshire puddings on.
• 9 remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
• 10 add 1 teaspoon of flour to the tray and mash everything together.
• 11 heat the tray on the stovetop and when hot, add the red wine.
• 12 simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon.
• 13 add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.