Bitton Roast Beef – with Rotisserie

Best prepared in one of Kleenmaid’s ovens. Click here for more info

What you will need:

  • 1.5 kg (approx.) of topside beef
  • 2 medium Spanish onions
  • A few sprigs of thyme
  • A few sprigs of rosemary
  • 2 bay leaves
  • ½ cup olive oil
  • 4 tbsp Bitton Orange Jelly
  • Sea salt and cracked pepper
  • Butter lettuce for garnish
  • Horseradish cream to serve

How to make it:

Remove your meat from the fridge one hour before cooking.

Rub the beef all over with olive oil, Bitton Orange Jelly and sea salt and pepper and set aside until required.

Place the prepared beef on to the spit within the Kleenmaid Oven and tighten the forks, place the spit into the spit motor and rest on the stainless steel rack, which is designed to be used with the spit.

Place a pryo tray below the meat to catch the juices.

Turn the Kleenmaid oven on, select program 10 and cook the beef on grill setting level 2. The spit should rotate around.  Cook for 50 minutes, when cooking time is finished, turn off the oven.  Be careful as you take the spit out of them oven and let rest for a few minutes before taking the meat off the spit, then cover the meat with foil for 10 minutes before slicing.  You should have medium rare beef, cook for a further 10 minutes and rest for another 10 if you prefer medium cooked Beef.

Allow the fillet to rest for 15 minutes before carving and serving with some horseradish.

Serve with dressed butter lettuce 

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