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Wagyu Beef Eye of Round Roast

  • 3 Jul 2016
  • Chef: Australian Agricultural Company Limited
Wagyu Beef Eye of Round Roast

A juicy, tender and delicious roast!

 
  • Serves:6
  • Degree of difficulty:Low

Ingredients

  • Wagyu Eye of Round Beef Roast - between 1kg and 4kg is ideal (Note: If your butcher doesn't have eye round, ask for something similar - this recipe will work on a range of cuts, but try to find something with a diameter no more than 15cm. If your butcher doesn't have Wagyu, you can use grain fed or grass fed beef instead.)
  • Salt + pepper to taste
  • 3-4 sprigs fresh thyme or herb of your choice finely chopped, or 2 tsp dried herbs of your choice
  • 4-6 cloves garlic, finely chopped
  • Roast vegetables
  • 3 carrots
  • 2 potatoes
  • 2 small sweet potatoes
  • 1 lemon
  • 2 sprigs herbs of your choice, or a sprinkle of dried herbs
  • Olive oil
  • Salt + pepper to taste

Method

Take your beef out of the fridge, rinse it with cold water and pat dry with paper towel. Let it come to room temperature. Pre-heat your oven to the highest temperature setting (on mine this is 250C, a little higher or lower is fine). 

Finely chop the garlic and herbs (if using fresh herbs). Mix together with plenty of salt and pepper in a small bowl. Spread the seasoning over a chopping board, tray or your bench, and roll your beef evenly in the seasoning, which will stick to the beef. Place your beef into a baking tray. 

Check the temperature of your oven and make sure it is as hot as possible - this is really important to develop a crisp crust on the beef. If in doubt - leave it a few minutes longer to really heat up. 

Put your beef in the oven (uncovered) and leave at the highest temperature setting for 15 minutes per kilogram of beef (i.e. If you have a 2kg piece of beef, it needs to cook for 30 minutes at this high temperature). Resist the temptation to open the oven to check on it! Keep as much heat in there as possible. 

Prepare the vegetables for roasting by cutting them into 3cm pieces and tossing in olive oil, salt and pepper until the oil coats all the vegetables lightly. Cut the lemon in half and sit both halves amongst the vegetables in the tray - once the lemon is roasted you can squeeze it over the vegetables and beef which will give everything a really lovely flavour. Add the vegetable tray to the oven when you have about 20 minutes of cooking to go at the high temperature. 

Now - leave the oven door shut and turn the oven down to 75⁰C (if your oven doesn't go that low, just turn it to the lowest setting, and you will need to check the roast a little more frequently because it will cook faster). Check the roast after one hour of cooking at this low temperature with a meat thermometer. 

  • For a rare roast, you want the internal temperature (in the centre of the roast) around 60⁰C
  • For a medium roast, you want the internal temperature between 65 and 70⁰C
  • For a well done roast, you want the internal temperature around 75⁰C
The larger the diameter of your roast, the longer it will take to cook all the way through. Check the roast every 30 minutes until it reaches the desired temperature (this should take around 2 hours). Because you have finished the roast at such a low temperature, you don't need to rest the roast before serving. Check the roast vegetables when you check the beef too. You can toss some baby spinach leaves through the roast vegetables and squeeze over the roasted lemon for a quick and easy salad option.

Note: A similar recipe for this eye of round roast says to switch off the oven once the period of cooking at high temperature is over (leaving the beef in the oven, with the door closed, for 2 to 2 hours to slowly cook through). This is a great option if your oven retains heat well, but if you're not sure on that I recommend using the method above and cooking for a shorter time, checking occasionally on the 'doneness'
 
Recipe Credit :http://www.abc.net.au/local/recipes/2014/08/27/4075476.htm

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