Slow Roasted Rhug Estate Beef Roasting Joint with Herb Crust Recipe

Ditch the dry, overcooked roasts! This Slow Roasted Rhug Estate Beef Roasting Joint with Herb Crust recipe elevates your Sunday roast to new heights. We use a gentle slow roasting technique that coaxes out incredible tenderness and unlocks the full flavour potential of your Rhug Estate beef. The result? Succulent, melt-in-your-mouth slices that are guaranteed to impress your family and dinner guests.

But that’s not all! We don’t stop at tenderness. The recipe features a fragrant herb crust. This aromatic blend of fresh herbs like rosemary, thyme, and parsley infuses the beef with a touch of earthy goodness and a touch of brightness. The slow roasting allows these flavours to meld beautifully with the natural richness of the beef, creating a flavourful and unforgettable culinary experience.

• 1.5kg Rhug Estate Organic Beef Roasting Joint (trimmed of excess fat)
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp chopped fresh thyme
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh parsley
• 2 garlic cloves, minced
• 1 tsp sea salt flakes
• Freshly ground black pepper

1. Marinate: Combine olive oil, Dijon mustard, thyme, rosemary, parsley, garlic, salt, and pepper in a small bowl to form a paste. Rub the paste all over the beef joint, ensuring it’s evenly coated. Cover the joint loosely with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow the flavours to develop.
2. Preheat the oven: Preheat your oven to 160°C (320°F).
3. Roast: Place the marinated beef joint in a roasting tray. You can add a splash of water or beef broth to the bottom of the tray to prevent the drippings from burning. Roast the beef joint uncovered for approximately 3-4 hours, or until it reaches the desired internal temperature:

1. 1. • • • Rare: 20 minutes per 500g (1lb) for an internal temperature of 50°C (122°F)
          • Medium-rare: 25 minutes per 500g (1lb) for an internal temperature of 55°C (131°F)
          • Medium: 30 minutes per 500g (1lb) for an internal temperature of 60°C (140°F)

Herb crust (optional): While the beef roasts (during the last 20-30 minutes), you can prepare an optional herb crust. In a small bowl, combine 2 tbsp breadcrumbs with 1 tbsp melted butter and 1 tbsp chopped fresh herbs (thyme or parsley work well). Sprinkle this mixture over the top of the roasting joint and return it to the oven for the remaining roasting time.

Once roasted, remove the tray from the oven and transfer the beef joint to a carving board. Tent the joint loosely with foil and let it rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat.

Carve the rested beef joint against the grain into thin slices. Serve with your favourite roast dinner accompaniments or enjoy with a simple salad and roasted vegetables.

• Baste the roasting joint occasionally with the pan drippings for extra flavour and moisture.
• The leftover pan drippings can be used to make a delicious gravy. Simply whisk a tablespoon of flour into the drippings in the pan, cook for a minute, then gradually whisk in some beef broth until you reach your desired gravy consistency. Season with salt and pepper to taste.
• If you don’t have fresh herbs, you can substitute 1-2 teaspoons of dried herbs for the chopped fresh herbs in the marinade and crust.

Enjoy this flavourful and tender Slow Roasted Rhug Estate Beef Roasting Joint!