I’m one of those people who believes a home cooked meal is far more meaningful than going to a restaurant. Let me just say this though: there are times when I truly don’t feel like cooking and really appreciate a night out; not having to wash, chop, prep, steam, blanch, bake, fry, time or whatever else it takes to prepare a meal. However, other peoples’ home cooking is always so dearly appreciated. Because I cook all the time, I appreciate someone else’s home cooking so much!
In the same vein, Valentine’s Day is around the corner. To me, when somebody actually spends time doing something for me as opposed to forking out however much for a card, flowers and a meal, means a great deal to me. This is the type of meal that will “wow” and here’s the kicker – it has three ingredients. No seriously, three. That’s it. Beef, garlic and rosemary. It can be accompanied by pretty much anything. Salad, roast veggies (always a general crowd pleaser) or whatever you feel like! If there are any leftovers, and that’s a big ‘if’, you can always make beef sarmies, a definite favourite with The Husband. This recipe serves six people and please note that cooking times for roast beef (topside, silverside, blade or round) are as follows:
Cook at 160°C per 500g for
- 20 – 25 minutes for rare
- 25 – 30 minutes for medium
- 30 – 35 minutes for well done
2 sprigs fresh rosemary
10 garlic cloves (I like it really garlic-y but you can use more or less depending on your preference)
Salt and pepper
Remove beef from fridge and let it rest for half an hour before roasting. Preheat your oven to 160°C. Make incisions in the beef, about 1cm long and as deep as possible without piercing the underside, and insert a garlic clove and a few leaves of rosemary. You might have to halve your garlic cloves to get them to fit.
Sprinkle the beef with olive oil and rub over the entire piece. Sprinkle some salt and freshly cracked black pepper and pop the beef in the oven for the desired amount of time, dependent on how rare or well done you want it.