MAIN DISH

Scotch Roast with Gravy & Roasted Root Veg

Beef Butcher

PERS

80 MIN

INGREDIENTS

1.5kg	scotch fillet
12	baby carrots cleaned and trimmed
4	parsnips split lengthways
8	new potatoes
4	small beetroots cleaned and trimmed
2	red onions, peeled and quartered
1	bulb garlic split horizontally
	Salt & pepper to season
	Olive oil

	Pan juice gravy
	Pan juices in roasting tray
3	tablespoons corn starch
750ml	water
	Salt & pepper to season

A delicious beef recipe for the whole family

LET’S START …

N°1

Remove the beef from the fridge 1 hour before cooking and let it come to room temperature.

N°2

Preheat oven to 190 degrees Celsius (fan forced).

N°3

Place prepared vegetables into roasting pan and place roast on top. Sprinkle over salt and pepper. Drizzle with olive oil.

N°4

Bake for 1 hour and 20 minutes for medium roast (65 degrees in the middle with a meat thermometer). Rest on a board uncovered for at least 20 minutes before carving. While the roast is resting, make your gravy.

N°5

Remove roast veg from roasting tray and place on serving platter. Combine corn starch and 250mL water in a separate bowl to form a slurry. Whisk slurry into pan juices in roasting tray until combined. Make sure to deglaze the roasting pan well with the slurry- there is a lot of flavour in the tray.

N°6

Transfer pan juice/corn flour mixture into a small pot over a medium heat. Add remaining water while whisking to thicken. Once all water is added, simmer until desired thickened. Add more corn starch slurry to thicken if needed. Season with salt and pepper.

N°7

Carve leg and serve with roasted veg and pan juice gravy.

Chart

Roasting Chart (Times per 500g)
Beef Cut (Final Internal Temp)	Oven Temp	Rare (60 Celsius)	Medium (65-70 Celsius)	Well Done (75 Celsius)
Boneless rib eye/ Scotch / Rump / Sirloin/ Porterhouse / New York / Eye fillet / Standing rib roast	200 Celsius	15-20 mins	20-25 mins	25 – 30 mins
Blade / Round / Silverside (uncorned)/ oyster blade	160 Celsius	20 – 25 mins	25 – 30 mins	30 – 35 mins