25 mins
+ waiting
Roast Beef with Marmalade Marinade
Recipe by Graham
Roast Beef with Marmalade Marinade is one of my little secret recipes, so consider yourself lucky that I'm sharing! The sweetness of the honey and marmalade is only hinted at once the meat is cooked, but will surprise and delight your guests.
In the United Kingdom, Canada, Ireland, and Australia, roast beef is one of the meats traditionally served at Sunday dinner (often with a side dish of Yorkshire pudding). The French use "rosbif", meaning roast beef, as an insult to the English because of their association with the dish. Meanwhile, of course, the Brits call the French "frogs" for the same reason. - All's fair in love and war!!
Rillettes de Porc 
Roast Beef with Rich Stout Gravy Ingredients for Roast Beef with Marmalade Marinade
Currently displaying quantities in US Imperial Measurements
How to Cook Roast Beef with Marmalade Marinade
- Peel and crush (mince) the garlic, then mix all the marinade ingredients together. Rub this mixture into the outside of the beef then cover and leave for at least two hours (preferably overnight) in the fridge, to absorb all the flavours.
- Place the beef in a roasting tin and cook in a preheated hot oven (Mk 7 - 425ºF - 220ºC) for 30 minutes. Baste the meat with the juices, and turn the oven down to moderate (Mk 3 - 325ºF - 170ºC). Cook for a further 30 minutes per Kg (14 minutes per pound) to give you medium-cooked meat (see our Roasting Guide for more information).
- Remove from the oven and allow to stand in a warm place for 15-20 minutes. Serve with Yorkshire Pudding, Roast Potatoes, peas and Onion Gravy.
GRAHAM'S HOT TIP:
If you are serving with Yorkshire Pudding, the oven needs to be at two different temperatures!! No problem - cook the meat first (and keep warm). While it's resting, cook the Yorkshire Pudding. Place the meat (loosely covered with aluminium foil) in the bottom of the oven for the last few minutes of cooking, just to increase its temperature slightly.
Reviews of Roast Beef with Marmalade Marinade
| December 20 2022 Tried this last week. Added a stuffing to a bowler blade roast. Prunes, apple, breadcrumbs, chilli, dates, and one more thing that I forget. Turned out to be superb. Thanks for the recipe. I would like to join your gang. How do I do that. [email protected]. Cheers. Gavin gavin10 (1 review) |
April 09 2015 I've never made a marinade before, and always just used a premade, but decided to get a little fancy today. Followed the recipe exactly and let it marinate for 6-8 hours. Took it out of the marinade, rubbed all over with kosher salt and fresh ground pepper and seared it. Braised in the oven at low heat. SUPER YUMMY! Roast was moist and very tender and forked apart easily, and the outside pieces had a WONDERFUL flavour. Hubby says it's the best roast I've ever made! Definitely a repeat! jeanetteharvey (1 review) |
 May 20 2014With no changes at all, this was an exceptional recipe. It pleased everyone in the family. Thank you for a wonderful recipe! firegirl (2 reviews) |
||
| April 27 2014 Just had to let you know we tried this last night and we both agree it's one of the best things weÂ’ve eaten ever! The marinade is delicious and could be used on lots of things I think. Thanks for another winner of a recipe! dundeegirl (2 reviews) |
What To Eat Tonight
Chicken breasts are thought by some people as being dry yet, properly prepared and cooked, nothing could be further from the truth.
Not everybody is a carnivore. If you prefer vegetables, here's a selection that will give you a choice of some really stunning dishes.
Dim the room, light the candles and prepare for something very special and perfect for a romantic evening. Guaranteed to light your fires.
Other Beef Recipes
Fillet Steaks in Madeira Sauce is a simplified (and less expensive) version of the classic French dish, Tournedos Rossini.
Axoa, pronounced 'achoa', was originally eaten on market days and originated from the chilli village of Espelette in the Basque Country of France
The centre cut steak is taken from the 'thick flank', between the rump and the topside and silverside. This produces a very lean steak
