Beef Recipes | Tasty Beef Recipes

Tasty Beef Recipes

Get creative with different cuts of beef using our recipe ideas for mince meat, roast beef, stews, casseroles, curries and stir-frys using beef cuts.

Well done, medium, or rare – steak is our summer barbecue favourite but it doesn’t stop there. Try our beef recipes.

Page Contents
  1. How To Roast Beef
  2. Roast beef cooking tips
  3. See all beef recipes

How To Roast Beef

1.5 kg Beef rump roast
1 Tbsp Salt
1 Tbsp Black Pepper
¼ cup Olive Oil
½ a cup water

  1. Preheat oven to 200ºC (180º fan-forced).
  2. Brush beef with 1 tablespoon oil and season.
  3. Place a rack in base of a roasting dish and place beef on rack.
  4. Add ½ a cup water to the base of dish.
  5. Cook for approximately 60 minutes for rare, 75 minutes for medium and 90 minutes for well done, covering with foil if overbrowning.
  6. Place beef on a plate, cover loosely with foil and rest for 20 minutes.
  • Whole beef fillet, scotch fillet or blade roast would also work well in this recipe.

Beef Roast Serving Suggestions

  • Serve the beef with gravy and golden roast potatoes and fresh peas.
  • Have with Yorkshire pudding, mashed potato gravy and peas.
  • Have cold in wraps, rolls or sandwiches with cheese and coleslaw.
  • Roast Beef Cooking Tips

    How to roast beef perfectly & exactly how you like it.

    1. For best results, always take your meat out of the fridge and let it sit at room temperature for about an hour before roasting.
      This will help to ensure that your joint roasts evenly and stays tender.
    2. When it comes to your roast beef cooking temperatures it is important that the oven is always be preheated.
    3. When putting in the oven, ensure any fat on the joint is on top.
      This will ensure that the fat drips down and bastes itself whilst roasting.
    4. Cook roast in the centre of the oven for best results.
    5. Use your meat thermometer to test your cut’s final internal temperature.
    6. Once cooked, allow to rest at room temperature for 10 minutes before slicing.
      This allows the juices to redistribute throughout the meat.
      Cover the joint with a tent of aluminium foil or wrap in a tea towel.
    7. Remember to remove your roast just before you reach the temperature goal, as it will continue to cook while resting.
    8. Make gravy with the Au jus right out of the roasting tin after you have removed the meat to rest.
    9. For best results, carve into slices by cutting against the grain.

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