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Crispy Beef with Herbs and Caraway

In a small bowl mix together the marjoram, caraway seeds, garlic, olive oil and seasoning.
Place the joint on a board, score the skin and rub the herb mixture over the joint, cover and marinate in the refrigerator for 1-2 hours.
Place the joint on a rack in a roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any rich beefy juices. Cover the joint with foil if browning too quickly.
Leave to rest for 5-10 minutes before carving.
Eat: Serve the beef with a refreshing mixed rice salad.

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– Ingredients –

Time to cook:
Rare :20 minutes per 450g (1lb) plus 20 minutes
Medium:25 minutes per 450g (1lb) plus 25 minutes
Well done :30 minutes per 450g (1lb) plus 30 minutes
Oven temperature: Gas mark 4-5, 180-190°C, 350-375°F
1.3kg (3lb) lean beef silverside, topside or sirloin joint
45ml (3tbsps) dried marjoram
15ml (1tbsp) caraway seeds, finely crushed
6 garlic cloves, peeled and crushed
90ml (6tbsps) olive oilSalt and pepper

– Author –

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