I’m really excited about how easy and delicious this dish is. Gorgeously succulent meat with oh so naughty potatoes steeped in beef juices.. and believe me they are something else!
The high heat I cooked this at gave the beef a lovely almost crisp outside with a lovely juicy pink middle. A very different result to one that I would get in a conventional oven.
Succulent Roast Beef with Melt in the Mouth Garlic Pots
- 1kg topside beef (it's better if it has a little fat on it!)
- 1 tbsp oil
- Salt to taste
- Freshly ground pepper to taste
- For the potatoes
- 15-20 small Charlotte potatoes
- 2 tbsp vegetable oil (not olive oil as it's not good at a high heat)
- Salt to season
- Pepper to season
- 6 whole garlic cloves
Take the beef out of the fridge for an hour or two before you want to cook it and put in a cool place. This makes a big difference to the tenderness of the beef so try and remember!!
Cut your pots in half and toss them in the oil, salt, pepper and garlic cloves. *Now put them into the bottom of the cooking pot with the reversible rack over the top. Place the beef on top of the rack and close the crisping lid!
Select Bake/Roast and then select the following:
Very rare – Set temp to 220c and set the timer for 30-45 mins.
Medium rare – Set temp to 220c and set the timer for 30 mins, then turn the temp down to 200c and set the timer for another 15-30 mins.
Medium – Set temp to 220c and set the timer to 30 mins, then turn the temp down to 200c and set the timer for another 30-40 mins.
Well done – Set temp to 220c and set the timer to 30 mins, then turn the temp down to 200c and set the timer for another 45 mins.
*If you are going to be cooking the beef for longer than 60 minutes put the potatoes in 15 mins after you’ve put the beef in
I would highly recommend using a meat thermometer to make extra sure the beef is cooked to exactly how you like it! One mans rare is anther mans well done!
Serve with your favourite veg and enjoy!