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main courses | serves 810
If you cook this slow and low, you can build up a lovely crust without it burning. The meat cooks the whole way through (no pink), but it stays lovely and moist.
1. Make your marinade: combine the worcestershire sauce, mustard and chopped rosemary in a mixing bowl with a splash of olive oil and a pinch of salt and pepper. Mix in the garlic to make a paste. Rub a quarter of the marinade into the beef, making sure its all covered, and leave at room temperature for around 1½ hours to allow the flavours to soak in.
2. When the meat is marinated, preheat your oven to full whack. Pop the beef in a roasting tray and into the hot oven. After 20 minutes, you need to baste with some remaining marinade: using a few rosemary sprigs, brush a generous coating all over the meat then pop it back in the oven. Immediately turn the temperature down to 160C/gas 2½ and cook for around 2 hours, basting the meat about every 20 minutes, so that it builds up a lovely dark crust.
3. Around 15 minutes before the end of the cooking time, add your final glaze. Drizzle the honey over the meat, brushing it into all the gaps this will make your meat sticky, black and gorgeous. When the beef is cooked to your liking, transfer to a board to rest before carving. Serve with some delicious roasted carrots, whole garlic heads and shallots.
Recipe Jamie Oliver
Photo David Loftus
from Issue 14
ingredients 8 tbsp worcestershire sauce
2 tbsp English mustard
A few sprigs of rosemary, 2 with
leaves picked and finely chopped
3 garlic cloves, crushed
3kg forerib of beef
2 tbsp runny honey