Roast balsamic and garlic beef

My family love roast, and it is so versatile that I do one almost every week. I cook a large one for the night of a roast dinner and veg/salad, and then the following day I use the leftover meat on a homemade pizza or serve with Turkish pide and side dishes, really whatever the weather gets us in the mood for! Try this lovely roast beef, it is beautiful!


A leg of beef

1 lemon, halved

Handful of rosemary and thyme

Salt and pepper

10 garlic cloves

2 tbs balsamic glaze

Drizzle of olive oil



Open the garlic cloves to expose the skin. Place the rosemary and thyme with the garlic cloves on the base of a roasting dish. Add half a cup of water. Place the beef onto the herbs with a couple of garlic cloves underneath, but most to the side of the beef. Squeeze the lemon over the beef and leave the lemon halves in the dish. Drizzle the beef with olive oil, sprinkle with salt and rub into the beef. Drizzle with balsamic glaze back and forth. Crack pepper over the top. My family like our beef with no pink, so I cook a 1.5 Kg leg for 2 hours at 160 degrees Celsius. If you like it pink, check at the hour and 20 minute mark. After an hour in the oven view to see if there is any water in the dish still, and if not pour ¼ cup into the bottom of the dish. This keeps the beef moist and allows the herbs and garlic to infuse with the meat. This is so simple, but just mouth-watering! Enjoy!


Roast balsamic and garlic beef

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