Thyme and Cumin Roast Beef

Thyme and cumin rubbed beef roast served with a warm fennel, orange and red onion salad.

Thyme and Cumin Roast Beef with a warm Spring salad

Recipe

Preparation: 15 minutes

Cooking: 50 minutes

Ready in: +- 1 ½ hours

Variations: Substitute sirloin roast with silverside or topside beef.

Servings: 4 to 6

INGREDIENTS

Rare roast beef and rub:

1.6kg sirloin roast

1 Tbsp fresh thyme leaves

1 Tbsp freshly ground black pepper

1.5 tsp ground cumin

1.5 tsp paprika

½ tsp salt

10 thyme sprigs

4 garlic cloves, crushed

4 Tbsp olive oil and extra for drizzling

Warm Spring salad:

2 medium to large red onions, peeled, ends off and chopped into wedges

2 large or 4 small fennel bulbs, sliced into wedges

2 oranges, sliced into thin triangular pieces (keep 1 half whole)

8 whole garlic cloves, skins on

4 Tbsp of olive oil

5 sprigs of fresh thyme

METHOD

1. Pre-heat the oven to 200°C/390°F.

2. Pour 2 Tbsp of olive oil in a hot pan and lightly brown all the sides of the meat, including the ends, to seal the meat and lock in the juices.

3. Mix the beef rub ingredients together to make a paste. Rub the paste onto the entire roast beef and add the thyme sprigs. Place the roast in a baking tray with the fatty side facing upwards. Cover with tin foil and place in pre-heated oven. Roast for 20 minutes.

4. In the meantime, prepare the ingredients for the roast salad. Be sure to keep one half of an orange aside for later. Add all the vegetables to an oven dish and drizzle with olive oil. Toss to ensure they are evenly coated and season with salt and pepper. Place in the oven on a shelf below the roast. Cook for 45 minutes or until the vegetables and the orange are tender and nicely caramelised.

5. After your beef has had its initial 20 minutes in the oven, remove the tinfoil and cook for 30 minutes.

6. Take the roast out of the oven and transfer the sirloin to a chopping board. Cover with tinfoil and leave to rest for 15 minutes before carving.

7. When the roasted vegetables are ready, squeeze the juice of the half orange set aside earlier over the salad, drizzle with olive oil and season with salt and pepper.

Recipe developed and styled for Karan Beef's Beef Easy app.

Photographed by James Strack.

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