Our Organic Beef Horseradish & Herb Crusted Joint is perfect for Christmas or any special occasion. The combination of horseradish and fresh herbs creates a beautifully fragrant crust while the slow-grown organic beef stays tender and juicy. Choose between a classic roast or a low-and-slow reverse sear method depending on your preference.
🧑🍳 Preparation
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Bring to room temperature
Remove the beef from the fridge 1 hour before cooking to ensure even roasting. -
Preheat your oven according to your chosen method (see below).
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Prepare the joint
Place the beef on a roasting tray, ensuring the crusted side is facing up.
🔥 Cooking Methods
1. Classic Oven Roast
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Preheat oven to 220°C / 430°F.
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Roast beef for 20 minutes to sear and set the crust.
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Reduce oven to 180°C / 350°F and continue cooking according to desired doneness:
| Doneness | Internal Temperature | Approx. Time |
|---|---|---|
| Rare | 50°C | 45–50 mins |
| Medium Rare | 55°C | 55–60 mins |
| Medium | 60°C | 65–70 mins |
| Well Done | 70°C+ | 80–90 mins |
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Resting: Cover loosely with foil and rest for 20–25 minutes before carving.
This allows the juices to redistribute and keeps the beef tender.
2. Low-and-Slow Reverse Sear
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Preheat oven to 120°C / 250°F.
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Cook beef until internal temperature reaches:
| Doneness | Internal Temperature | Approx. Time |
|---|---|---|
| Rare | 45°C | ~1 hr 45 mins |
| Medium Rare | 50°C | ~2 hrs |
| Medium | 55°C | ~2 hrs 15 mins |
| Well Done | 65°C | ~2 hrs 30–40 mins |
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Resting: Remove from oven and rest 15–20 minutes.
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Finish: Blast at 250°C / 480°F for 10–15 minutes or under a hot grill to re-crisp the herb crust.
🔪 Carving
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Slice against the grain for maximum tenderness.
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Serve slices thick for a hearty festive plate or thinner for sharing.
