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main courses | serves 8–10
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 it’s all covered, and leave at room temperature for around 1˝ 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 2˝ 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
• Olive oil
• 3 garlic cloves, crushed
• 3kg forerib of beef
• 2 tbsp runny honey