Spiced roast beef

Spiced roast beef

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(2 ratings)

Prep: 10 mins Cook: 1 hr - 1 hr, 50 mins Plus marinating overnight (cooknig time varies)


Serves 6 with leftovers
Matt Tebutt's roast beef combines spices and meltingly tender meat. It'll be just as good cold, too

Nutrition and extra info

Nutrition: per serving (8)

  • kcal396
  • fat21g
  • saturates9g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein51g
  • salt0.68g
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  • 1 tbsp juniper berries
  • 1 tbsp coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tbsp black peppercorns
  • 1 tbsp allspice berries
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2kg-3kg (4lb 8oz-6lb 8oz) topside joint of beef - depending on the amount of leftovers you want



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…


  1. Combine all the spices and ½ tbsp salt together in a pestle and mortar. Give everything a good grind, keeping a little of its coarseness. Rub the oil and then the ground spices all over the beef and massage in well. Cover and chill overnight to marinate.

  2. Next day, heat oven to 190C/170C fan/gas 5. Weigh your joint and roast for 10 mins per 450g for rare meat and 15 mins per 450g for medium, plus an extra 20 mins. Cover and rest for 20 mins while you finish the salads, then slice and serve. Alternatively, roast the beef in the morning and serve at room temperature for dinner.

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Comments (5)

pfmaguire's picture

Made this twice now for dinner parties never had any leftover for sandwiches as everybody has loved it that much.really easy to make too

kathryndonna's picture

This was a really lovely spice mix, fragrant but not overpowering. I marinaded the beef for 2 days and it was just right. I found a 1kg joint plenty for 4 people and there was still a little for leftovers so a 2-3kg piece would easily fed 8-10. Only follow the cooking times given if you like your beef very rare. My 1kg joint took 1 1/2 hours to get it medium-well done. It was beautifully tender and still very juicy. Went well with spicy red cabbage and roasted root vegetables.

drfabio's picture

This is absolutely delicious and so simple. I've made it a couple of times for buffets and both times it's vanished! If there are any South Africans out there, the taste really reminded me of biltong!

lizzie1948's picture

Brilliant deliscious and so easy! I served it with roast potatoes steamed veg and red wine jus for sunday lunch

Jeisy3's picture

This is a really easy and delicious dish. We had the beef hot and cold and enjoyed it both ways. The spicing is wonderfully fragrant and not overpowering. This will definitely be on the family favourite list.

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