Roast Beef with Rosemary & Garlic

Finely chop some rosemary leaves.

Add chopped rosemary to 3 tablespoons of olive oil, along with salt and pepper, and 1 minced garlic clove. Mix well and set aside.

Take the beef joint out about 1 hour before cooking.

Place the beef joint in a roasting pan and rub the rosemary and garlic oil all over it.

If there's netting around the joint, leave it on while it cooks to help maintain its shape.

Leave the beef joint to rest for at least 15 to 20 minutes after cooking.

To make the gravy, pour the juices from the roasting pan through a sieve into a saucepan and scrape down as much as you can.

Over low heat, add gravy granules to the juices and stir until dissolved.

Pour in hot water and stir well, then leave to simmer for around 5 minutes to thicken.

Pour in any juices that have come out of the joint while it was resting into the gravy pan.

Pour the gravy into a fat separator and let it sit for a few minutes to separate the fat.

Spoon off as much fat from the top as you can.

After the joint has rested, snip off the netting.

Use a carving knife and fork to slice thin slices of beef.

Equipment Needed

Spice Level: