Harry Potter Roast Beef Recipe

We’re psyched about Harry Potter’s birthday and going to do a round of recipes which were famous at Hogwarts. Roast beef is one of them. In fact, it was one of the first things he experienced at the famous wizarding school – delicious food.

“Harry’s mouth fell open The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table.”  So now that you’re feeling nostalgic, how about making this delicious roast beef and putting your nose into one of your favourite Harry Potter books.

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Harry Potter Roast Beef Recipe

Piping Hot Beef Roast!

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Course

Main Dish

Cuisine

European

Prep Time

5 minutes

Cook Time

3 hours

Servings

people MetricUS Imperial

Ingredients

For the roast

• 1.3 to 1.6 kgs boneless rump roast
• 1 tbsp olive oil
• 8-10 slivers garlic
• Salt for seasoning beef
• pepper to taste

For the gravy

• red wine
• corn starch
• 1-2 sprigs thyme optional

Course Main Dish Cuisine European Prep Time 5 minutes Cook Time 3 hours Servings people MetricUS Imperial Ingredients For the roast 1.3 to 1.6 kgs boneless rump roast 1 tbsp olive oil 8-10 slivers garlic Salt for seasoning beef pepper to taste For the gravy red wine corn starch 1-2 sprigs thyme optional

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Instructions

1. Making sure that the beef is on room temperature, open it's wrapping.
2. Sprinkle salt on all sides and wrap it again.
3. Preheat the oven to 190°C
4. Pat dry the roast using paper towels and make 8 to 10 incisions around it using a sharp knife.
5. Add a sliver of garlic into each incision.
6. Rub the roast with olive oil and sprinkle salt and pepper as well.
7. When putting the meat in the over make sure the fat side is facing upwards.
8. Place it on the oven rack with a pan underneath for the drippings.
9. Initially keep the temperature to 190°C till it browns.
10. Once you see that colour, reduce the heat to 107°C and let it cook for 1 1/2 to 2 1/2 hours.
11. When you see the drippings from the browned roast, check the temperature.
12. You can remove the roast once it reaches the temperature between 57°C to 60°C
13. Put the roast on a cutting board covering it with a foil to keep it warm.
14. Rest the meat for 20-30 minutes.
15. Once well rested, slice the meat to serve.
16. For making the gravy, put the drippings in a saucepan over medium heat and add wine as well.
17. If you have a less amount of drippings, you can add some butter.
18. Once the wine deglazes the drippings, dissolve a tablespoon of cornstarch in some water and add it to the sauce.
19. Stir it as the gravy thickens.
20. Add salt, butter and some thyme for freshness and flavour.