Roast Beef with Oven-Roasted Root Vegetables

Recipe by: Nikolaj Juel

Serves: 4

Ingredients

800-1000 g beef topside/top round
A few sprigs of fresh rosemary
A few sprigs of fresh thyme
2 cloves of garlic
Zest of 0.5 lemon, peeled into thin strips
3 tbsp good quality olive oil
Salt and pepper
800 g mixed root vegetables, such as; parsnips, potatoes, carrots, Jerusalem artichokes or similar
4 cloves of garlic, halved, unpeeled
A few sprigs of fresh thyme
Olive oil
Salt and pepper

Procedure

Versatile preparation: This recipe can easily be prepared indoors in your kitchen, on a traditional grill, or perfectly optimized for the Morsø Forno outdoor oven.

Prepare the Vegetables
Peel the root vegetables and cut them into wedges. Blanch them in boiling salted water for 8 minutes, then drain and set aside. In a bowl, combine the root vegetables, thyme, and garlic. Add 2-3 tbsp of olive oil and season with salt and pepper. Toss well, transfer the vegetables into a cast-iron dish, and bake in your oven or the Morsø Forno for 30-35 minutes at moderate heat.

Prepare and Sear the Meat
Rub the beef with olive oil and season generously with salt and pepper. Tie the meat with butcher's twine so it holds its shape perfectly during cooking. Sear the meat thoroughly on all sides to develop a rich, flavorful crust. This can be done in your kitchen oven, on a traditional grill, or over direct fire on a cast-iron platter inside your Morsø Forno.

Roast and Infuse
Place the meat in the oven/Forno and turn it regularly. Once the meat reaches a core temperature of approx. 50°C, remove it from the heat. Place the meat in a dish together with the garlic, fresh herbs, lemon zest, and 2 tbsp of olive oil. Cover the meat with foil and let it rest for 10-15 minutes. This "reverse" marinade will infuse the meat juices and create a fantastic, flavorful sauce.

Serve
Carve the roast beef into 1 cm thick slices and serve warm alongside the oven-baked root vegetables and a drizzle of the savory marinade sauce.