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Orange Roast Beef stuffed with Spinach and Herbs

Duck is not the only meat that partners well with orange! The deep flavours of grass-fed beef are also complemented by a sweet and tangy marinade made with fresh orange juice and zest. A stuffing made with spinach and garlic then adds another layer of flavour that makes this dish one to savour.

Orange roast beef stuffed with spinach and herbs

Preparation

  • Prep Time: 30 minutes
  • Cook time: 1 hour 40 minutes
  • Serves: 4 people

Ingredients

  • 1 x 1.3kg lean grass-fed topside or silverside
  • 2 hard-boiled egg yolks, chopped
  • 50g fresh baby spinach, rinsed and finely chopped
  • 2 tablespoons freshly chopped flat-leaf parsley
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon freshly chopped oregano or marjoram leaves
  • 4 medium red onions, peeled and cut into wedges
  • 2 tablespoons olive oil
  • Grated zest and juice of 2 Seville or Mandarin oranges or similar
  • 2 shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 tablespoon sherry vinegar

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

Instructions

  1. In a medium bowl mix together the egg yolks, seasoning, spinach and herbs. Set aside.
  2. Place the joint on a chopping board and remove the string. Season on both sides then, using a sharp knife, cut horizontally along the joint to create a pocket-like cavity, taking care not to all the way through.
  3. Fill the cavity of the joint with the egg and spinach mixture then tie with butcher’s string.
  4. To prepare the marinade, mix the olive oil, orange zest and juice, shallots, garlic and sherry vinegar. Rub the marinade over the joint, cover, and refrigerate for up to 4 hours, turning occasionally.
  5. Remove the joint from the fridge one hour before roasting then preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
  6. Place the onions in a roasting tin then remove the joint from the marinade and place on top of the onions. (The marinade can be discarded.)
  7. Roast uncovered. 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.
  8. When cooked, transfer to a warm plate. Cover and rest for 20 minutes before slicing and serving with the juices and onions.

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