Joint Of The Day Recipe

Preheat and season

Preheat oven to 220°C (430°F). Pat the beef joint dry with paper towels. Rub the beef all over with 2 tbs olive oil, then season evenly with 2 tsp sea salt and 1 tsp black pepper. Push crushed garlic and rosemary sprigs against the surface so some adhere; tie the joint with kitchen twine if loose to ensure even cooking.

Roast initial high heat

Place the joint on a rack in a roasting tray. Roast at 220°C (430°F) for 15 minutes to develop a crust. While the joint roasts, toss carrots, shallots and potatoes with 2 tbs olive oil, 1 tsp salt and 1/2 tsp pepper in a bowl.

Reduce temperature and add vegetables

After 15 minutes, reduce oven temperature to 180°C (350°F). Arrange the prepared vegetables around the joint in the roasting tray, spacing so air circulates. Pour 200 ml of the beef stock into the base of the tray (this prevents burning and adds steam). Insert a meat thermometer into the thickest part of the joint, avoiding bone.

Roast to desired doneness

Continue roasting at 180°C (350°F) until internal temperature reaches desired doneness: 50–52°C (122–125°F) for rare, 55–58°C (131–136°F) for medium-rare, or 62–65°C (144–149°F) for medium. For a 1.5 kg roast this typically takes 45–65 minutes after reducing temperature (times vary with joint and oven). Baste the joint and vegetables once or twice with the pan juices during cooking. If the vegetables are cooking faster than the meat, remove them and keep warm.

Rest the meat

Remove the joint to a carving board, tent loosely with foil and rest for 15–20 minutes. Resting allows juices to redistribute and helps final temperature come up by a few degrees. Keep the roasting tray with juices and vegetables on the stove for the jus.

Deglaze and reduce

Place the roasting tray (use caution—tray will be hot) on a burner set to medium. Pour off excess fat if there is a lot, leaving about 1 tbs for flavor. Add the optional 100 ml red wine to deglaze, stirring and scraping up browned bits. Let the wine reduce by half (about 2–3 minutes).

Add stock and thicken

Add the remaining beef stock (about 300 ml) to the tray and bring to a gentle simmer. Simmer until the liquid reduces by about one-third to intensify flavor, 6–10 minutes. If you prefer a slightly thicker jus, whisk 1 tsp flour into a small amount of cold stock to make a slurry and stir into the simmering liquid, cooking 1–2 minutes. Alternatively, whisk in cold cubed butter off the heat to thicken and gloss the sauce.

Strain and season

Strain the jus through a fine sieve into a small saucepan or gravy boat to remove solids. Taste and adjust seasoning with salt and pepper to taste. Keep warm until serving.

Carve and serve

Carve the rested joint against the grain into slices of desired thickness. Serve immediately with roasted vegetables and pan jus spooned over or on the side.