A elegant spring or summer twist to the traditional Sunday roast, topside, silverside or sirloin joint marinated in rosé wine and herbs and served with roasted garlic and red onions for a special family lunch.
1 hour 20 minutes
To Cook Rare: 20 minutes per 450g plus 20 minutes
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- 1 x 1.3kg lean topside, silverside or sirloin joint
- 3 large sprigs fresh rosemary, cut into smaller sprigs
- 300ml medium rosé or white wine
- 4 fresh bay leaves, torn
- 2 tablespoons olive oil
- 2 whole unpeeled garlic bulbs, cut in half horizontally
- 2 large red onions, peeled and cut into wedges
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas mark 4-5.
- Place the joint on a chopping board and make several slashes over the surface with a sharp knife, taking care not to cut any butcher’s string or meat bands. Season on both sides and push the rosemary sprigs into the slits.
- Place the beef in a strong, large plastic freezer bag and add the wine, bay leaves, oil and garlic. Seal the bag, place on a large plate and refrigerate for at least 6 hours or overnight, turning occasionally.
- Remove the garlic and bay leaves from the beef marinade (reserve the marinade) and transfer to a large non-stick roasting tin with the onions. Place the beef on top of the onions, pour over the marinade and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.
- Transfer the beef to a large warm plate, cover and leave to rest for 20 minutes.
- Slice the beef and serve with the pan juices, red onions, a new potato salad and corn on the cob.