Post by tassi on Dec 14, 2003 19:48:27 GMT -6
ROAST BEEF WITH GARLIC MUSTARD CRUST
1 x 1.5 kg. bolar blade roast beef or a piece of rump steak
1/4 cup olive oil
3 cloves garlic, peeled and crushed
1 cup bread crumbs
1 teaspoon sage
1 dessertspoon worcestershire sauce
1 teaspoon dry mustard powder [or to taste]
1/4 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
Wipe roast and place on roasting rack. Heat oil in skillet. Add garlic. Sauté 2 minutes pressing juice from garlic into oil. Discard garlic.
Mix in bread crumbs, sage, parsley, worcestershire sauce, salt and black pepper.
Press mixture onto roast, coating well.
Roast at 170c degrees for 18 - 20 minutes per 500gm. medium (20 to 22 minutes per 500gm) for well done (22 to 24 minutes per 500gm).
Remove from oven; allow to stand 15 to 20 minutes before carving. The garlic-crumb coating helps keep juice inside the meat. It can be used on rump roasts or any other cut of meat with very little fat covering.
1 x 1.5 kg. bolar blade roast beef or a piece of rump steak
1/4 cup olive oil
3 cloves garlic, peeled and crushed
1 cup bread crumbs
1 teaspoon sage
1 dessertspoon worcestershire sauce
1 teaspoon dry mustard powder [or to taste]
1/4 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
Wipe roast and place on roasting rack. Heat oil in skillet. Add garlic. Sauté 2 minutes pressing juice from garlic into oil. Discard garlic.
Mix in bread crumbs, sage, parsley, worcestershire sauce, salt and black pepper.
Press mixture onto roast, coating well.
Roast at 170c degrees for 18 - 20 minutes per 500gm. medium (20 to 22 minutes per 500gm) for well done (22 to 24 minutes per 500gm).
Remove from oven; allow to stand 15 to 20 minutes before carving. The garlic-crumb coating helps keep juice inside the meat. It can be used on rump roasts or any other cut of meat with very little fat covering.