Marmite Glazed Roast Beef
Ingredients
1.5kg topside of beef:
For the dry rub -:
2 tsp powdered beef stock cube
1 tsp salt
1 tsp celery salt
2 tsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dark brown sugar
For the vegetable trivet -:
40 ml sunflower oil
1 large onion - peeled and quartered
1 bulb of garlic - halved along the centre
2 celery stalks - washed and cut in half
2 carrots - peeled and halved lengthways
2 sprigs of rosemary
2 sprigs of thyme
2 bay leaves
For the marmite and beef stock glaze -:
3 tbsp unsalted butter
3 tbsp marmite
1 tbsp honey
1 tbsp mushroom soy sauce
120 ml beef stock
1 tbsp dark muscovado sugar
1 tsp smoked paprika
Instructions
Step 1
Remove the beef from the fridge and pat dry.
Step 2
Mix the beef stock cube, salt, celery salt, black pepper, garlic powder, onion powder and sugar together to create your dry rub.
Step 3
Massage this into the beef and leave for at least 30 minutes
Step 4
To make the glaze, beurre noisette (melt without burning) the butter over a high heat then whisk in the rest of the ingredients. Reduce the heat to medium and simmer for 10 minutes until the glaze has thickened and becomes sticky.
Step 5
Pre heat the oven to 180℃.
Step 6
Heat a large roasting tray on the stove top and add the oil. Once hot, sear the beef for 1-2 minutes on each side until it's browned all over.
Step 7
Remove the beef from the pan and onto a plate.
Step 8
Carefully add the prepped vegetables to the tray, flat side down, to create a trivet for the beef. Give the vegetables a turn to coat in the fat and nestle the rosemary, thyme and bay leaves amongst the vegetables.
Step 9
Place the seared beef on top of the vegetables and place the roasting tray into the oven.
Step 10
Insert the meat probe into the centre of the meat and cook until you have an internal temperature of 45℃ for a medium rare cook. (approximately 35-40 minutes in the oven)
Step 11
Baste halfway through the cooking process.
Step 12
10 minutes before the end of the cooking time, remove the roasting tray from the oven and brush the marmite glaze over the beef and return to the oven.
Step 13
Once the beef is cooked remove from the oven and brush with the glaze again.
Step 14
Cover the beef loosely in foil and leave to rest for 30 minutes.
