|
|
Roast Beef
There's no need to wait for Sunday as roasting beef is easier than you think. All you need is a good thick piece of sirloin and a hot oven.
"A succulent sirloin for Sunday."
Ingredients
2kg sirloin
Olive oil
Garlic
Salt and Pepper
Montreal Steak Seasoning (if you want a tinge of mesquite to your meat). You can also use Cajun
Olive oil
Garlic
Salt and Pepper
Montreal Steak Seasoning (if you want a tinge of mesquite to your meat). You can also use Cajun
Serves...
5 - 6
Crispy roasted on the outside while still tender-pink in the middle
Most of the time is from roasting it slowly in the oven, so really, not hard at all
Method
Pat olive oil on the beef.
Chop the garlic finely and mix it will the other seasonings with it.
Roll your meat in it so that the seasonings are evenly spread all over the meat.
Sear your roast on a pan to seal in all the juices. The outside of the meat should be brown and a little crisp.
Once this is done make sure you pour all the remnants of this delicious garlic infused oil on the beef.
Cover it with foil and pop it in the oven for about 1 and a half hours at about 170 celcius (make sure you preheat the oven first). The last half an hour roast it uncovered so that it will brown nicely.
Tips:Poke it with a carving fork. If the juice oozing out is pink then you've got it medium rare. Clear juice means it's medium. Make sure you let it rest for about 10 minutes before carving so the juice can go back into the meat.
Chop the garlic finely and mix it will the other seasonings with it.
Roll your meat in it so that the seasonings are evenly spread all over the meat.
Sear your roast on a pan to seal in all the juices. The outside of the meat should be brown and a little crisp.
Once this is done make sure you pour all the remnants of this delicious garlic infused oil on the beef.
Cover it with foil and pop it in the oven for about 1 and a half hours at about 170 celcius (make sure you preheat the oven first). The last half an hour roast it uncovered so that it will brown nicely.
Tips:Poke it with a carving fork. If the juice oozing out is pink then you've got it medium rare. Clear juice means it's medium. Make sure you let it rest for about 10 minutes before carving so the juice can go back into the meat.
Foodster's Verdict
Roast Beef
Difficulty
Twitter Updates
Tom Yam Goong
Warm yourself up tonight by cooking this hot and spicy tom yam. It has yummy prawns and kick-ass... http://t.co/ePsMUem1
05-22 4:57
gr8 kitchn fight scene ysterday for #ieatkl. somehow managed it in 1 take. thanks to the gr8 crew and cast
05-22 1:40
Sambal Goreng
With yummy goodies like tempe, potatoes, prawns and chicken livers, this sambal goreng is perfect... http://t.co/rsTiomBj
05-20 5:00
Ayam Masak Lemak Cili Api
Cook this for tonight. Ayam Masak Lemak Cili Api has plenty of chillies and spices to... http://t.co/ltB7Ez8p
05-19 5:00
Aunty Gemok of KJ CKT on cameo in #ieatKL shoot yesterday. She actually acted in a scene. So cool :-) http://t.co/8wGSBsHC
05-16 5:07
Ha ha! dun worry. only 1 line dialog. U'd b awesome! RT @syats: Guess who has a cameo in #ieatKL. Will prolly bomb it though.
05-16 4:46
@tatiambia Salmon quiche.Yummy :-)
05-15 1:12
Follow us @FriedChillies
Fav5 Most Commented
.JPG)
Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
You must be logged in to post comments