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Rare Roast Beef

Nothing makes a sandwich come to life like home made rare roast beef. A healthier option if you are avoiding processed meats.


  • 1kg sirloin or rump roast

  • 1/4 cup olive oil

  • 1/4 cup soy sauce

  • 1/2 cup red wine

  • 2 tsp cumin

  • 2 garlic cloves, crushed

  • 2 TBSP sea salt

  • 2 tsp black pepper, freshly ground

  • 2 tsp smoked paprika

  • 2 tsp mustard seeds

  • 1 sprig fresh rosemary


Place the roast in a large ziplock bag and cover with spices, olive oil, soy sauce, garlic and red wine.

Make sure the meat is completely coated, and leave to marinade for at least 24 hours.

Take out of the fridge an hour before cooking to bring up to room temperature.

Turn your oven on to 180 degrees celsius.

Remove the meat from the plastic and place in a roasting dish with the fresh rosemary.

Cook for 30 minutes per kilogram for rare.

All ovens will vary - if you are unsure, use a meat thermometer. Rare beef should read 50C, medium 60C and well done 70C.

Remove from the oven and leave to rest for 20 minutes before slicing. If you are serving the beef cold - wait until it has completely cooled before slicing.


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