Alfresco Beef

Marinate a joint of grass-fed beef in a fruity rosé with rosemary, bay and garlic before roasting. Served with new potatoes and seasonal vegetables, it’s a delicious Sunday roast to share with friends or family in spring or summer.


  • Prep Time: 5 minutes
  • Cook time: 1 hour 20 minutes
  • Serves: 6 people


  • 1 x 1.3kg lean grass-fed topside or silverside
  • 3 large sprigs fresh rosemary, cut into smaller sprigs
  • 300ml medium rosé wine
  • 4 fresh bay leaves, torn
  • 2 tablespoons olive oil
  • 2 whole unpeeled garlic bulbs, cut in half horizontally
  • 2 large red onions, peeled and cut into wedges

Thanks to Simply Beef & Lamb, for sharing this recipe with us.


  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas mark 4-5.
  2. Make several slashes in the beef with a sharp knife before seasoning on both sides. Push the rosemary sprigs into the slits.
  3. Place the beef in a strong, large plastic freezer bag then add the wine, bay leaves, oil and garlic. Seal, place in large bowl and refrigerate for at least 6 hours or overnight, turning occasionally.
  4. Place the onions in a large non-stick roasting then remove the garlic and bay leaves from the beef marinade. Place the beef on top of the onions, pour over the marinade. To cook rare, roast for 20 minutes per 450g plus 20 minutes; for medium, roast for 25 minutes per 450g plus 25 minutes; for well done, roast for 30 minutes per 450g plus 30 minutes. Baste occasionally with the juices. If browning too quickly, cover with foil.
  5. When cooked, transfer to a warm plate. Cover and rest for 20 minutes before slicing and serving with the juices, onions, new potatoes and seasonal vegetables.

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