Beer Roast Beef (with garlic, mustard and rosemary)
Time for Sunday roast? Try this tender and flavourful Beer Roast Beef. Marinated beef in beer, herbs and spices, then roasted with more beer
Ingredients
- 1½ kg beef (NOTE 1)
FOR THE MARINADE
- ¼ cup beer (NOTE 2)
- 1 tbsp olive oil (mild or light)
- 3 garlic cloves (minced)
- 2 tbsp wholegrain mustard
- 2 tbsp Dijon mustard
- 2 tbsp finely chopped rosemary leaves (fresh)
- 1 tbsp brown sugar
- 1½ tsp salt
- 2 tsp freshly ground black pepper
FOR THE TRAY
- ½ cup beer
- ½ cup chicken stock
Instructions
- For the marinade - Place all the marinade ingredients in a bowl and mix well until combined.
- Rub the marinade all over the beef (top, sides and under), then tie the beef. Cover the beef, and leave to marinate in the fridge for at least 4 hours or overnight.
- Prior to roasting, leave beef out at room temperature for 30 minutes or 1 hour (depending on the climate)Preheat oven to 180°C (360°F). In a large roasting tray, place in the beef, then pour in the beer and chicken stock. For medium to medium rare roast for 1 hour or roast to your liking. Cover the tray loosely with foil, then let the beef rest for 30 to 45 minutes (the longer the better)
Notes
(NOTE 1) Beef - Because we were celebrating Father's Day, I used a scotch fillet (rib fillet or rib eye), which is quite expensive. However, this recipe would work with more affordable cuts, such as rump roast, oyster blade, topside roast, and sirloin roast. Avoid budget cuts that require slow-cooking such as brisket or chuck.
(NOTE 2) Beer - Any beer should work. If you're a beer drinker, you'll probably appreciate cooking with the beer you love to drink (just as long as it's not too expensive, of course!) You could also use apple or pear cider, or for an alcohol-free alternative, swap beer for equal amounts of chicken stock.
Temperature guide for beef - Rare: 52°C (125°F) Medium rare 57°C (135°F) Medium 63°C (145°F) Medium well 66°C (150°F) Well done 71°C (160°F)
What to do with leftover roast beef? We sliced the beef thinly and had the best gourmet roast beef sandwiches! You could make delicious salads and pasta using the leftovers. We finished ours in 3 days.
Storage - Allow the beef to cool completely at room temperature, then transfer into a sealed container and store in the fridge for up to 3 to 4 days. When frozen the beef should keep for 3 months.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 ServingCalories: 523kcalCarbohydrates: 4gProtein: 33gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 134mgSodium: 647mgPotassium: 555mgFiber: 0.5gSugar: 2gVitamin A: 22IUVitamin C: 1mgCalcium: 46mgIron: 4mg