Succulent Roast Beef With A Kiwi Twist: Delicious New Zealand Recipes

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New Zealand beef is renowned for its exceptional quality and flavor, making it perfect for a classic roast dinner. This recipe delivers a juicy, tender roast with minimal effort, sure to impress your family and friends.

Ingredients:

Festive Roast Beef
Festive Roast Beef

2 kg whole beef eye round roast (or similar cut)

  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

  • Optional:

    1 sprig fresh rosemary

  • 2 cloves garlic, smashed

  • Instructions:

    1. Preheat your oven to 220°C (425°F). Pat the roast beef dry with paper towels.

    2. In a small bowl, combine olive oil, Worcestershire sauce, thyme, garlic powder, onion powder, salt, and pepper. Rub the mixture evenly over the entire surface of the roast.

    3. (Optional) Place the rosemary sprig and smashed garlic cloves under the roast on the roasting pan.

    4. Place the roast on a wire rack set inside a roasting pan. This allows air to circulate around the meat for even cooking.

    5. Roast the beef for 15-20 minutes per 500 grams (1 pound) for medium-rare, or until it reaches your desired internal temperature using a meat thermometer (see internal temperature guide below).

    145°F (63°C) for medium-rare

  • 160°F (71°C) for medium
  • 170°F (77°C) for well-done

  • 6. Once cooked, remove the roast from the oven and tent it loosely with foil. Let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

    7. Carve the roast against the grain into thin slices and serve with your favorite sides like roasted vegetables, mashed potatoes, or Yorkshire puddings.

    Nutritional Facts (per 100g serving):

    Calories: 240

  • Protein: 28g
  • Fat: 12g
  • Saturated Fat: 4.5g
  • Cholesterol: 80mg
  • Carbohydrates: 0g
  • Sodium: 350mg (depending on added salt)

  • Note: Nutritional information is an approximate value and may vary depending on the specific cut of beef used.

    Conclusion

    This New Zealand roast beef recipe is a straightforward yet impressive main course for any occasion. With its simple preparation and delicious results, it’s sure to become a regular in your meal rotation.

    Frequently Asked Questions (FAQs):

    1. Can I use a different cut of beef?

    Yes, you can substitute the eye round roast with other suitable cuts like topside, rump roast, or silverside. However, adjust the cooking time based on the thickness and fat content of the chosen cut.

    2. How do I know if my roast is done without a meat thermometer?

    You can use the finger test. Gently press the center of the roast with your finger. For medium-rare, it should feel slightly firm with some give. As the meat gets done, it will become firmer.

    3. What if my roast is too lean?

    If using a lean cut, consider adding a tablespoon of melted butter on top of the roast before cooking to help baste it for extra moisture.

    4. How long can I store leftover roast beef?

    Leftover roast beef can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage, up to 3 months.

    5. What are some good side dishes for roast beef?

    Roast vegetables like potatoes, carrots, parsnips, or Brussels sprouts are classic accompaniments. You can also serve it with mashed potatoes, Yorkshire puddings, gravy, or a simple salad.