GiNiT Original and Mustard Beef Roast

Preheat the oven to 200˚C


1.1kg Beef – we used a strip loin roast

1 Tbsp GiNiT Original

1 Tbsp Wholegrain Mustard

1 Tbsp Dijon Mustard

To Assemble:

Butter a casserole dish (with a lid) / roasting pan and set aside.

In a small bowl combine the GiNiT Original, and both mustards. Rub the mustard and spice mix all over the roast and place in casserole dish and cover.

To Cook:

Please Note: Personal preference will determine how long you cook the roast. The most accurate way to know if the roast has reached the correct internal temperature is with a meat thermometer. For a medium roast, the temperature should read in the low 60˚C when removed from the oven, as residual heat will continue to cook the roast while it rests. Internal temperature is far more accurate than a cooking time as the size and shape of the roasts will vary.

Place in the preheated oven and cook for 30 minutes with the lid on. Remove the lid and return to the oven for 30 minutes. Test the temperature. Remove the roast from the dish, turn it over and place on the lid of the dish – retain the liquid in the dish to make gravy. Return to the oven for an additional 30 minutes. Test the temperature again, to see if it has reached the correct cooking temperature, if not, return to the oven and test periodically.

Optional: Gravy: Finely chop a medium onion and fry in butter until golden on medium heat. Add the cooking liquid from the roast and bring to the boil. Use the thickening agent of your choice to thicken the gravy. Taste and adjust seasoning.

Serving suggestion:

Serve the Beef Roast and gravy with roast potatoes, caramelised onion and carrot with cinnamon.

Rolled Beef with GiNiT Sage Stuffing

Serves 2


2 x 150g slices of steak

GiNiT Sage to sprinkle

Using a meat mallet, flatten out the steak until almost double in size, keeping shape as rectangular as possible.

Sprinkle with GiNiT Sage on one side; cover and leave until needed.

Stuffing Mixture:

85g fresh (fine) breadcrumbs – GF or regular bread

1 small onion, finely chopped

½ Tbsp GiNiT Sage

1 small egg, beaten

10ml Olive Oil

Combine the crumbs, onion and GiNiT Sage together in a small mixing bowl. Add beaten egg and olive oil. Mix well to combine all ingredients. If mixture seem too dry, add a touch more olive oil.

To Assemble:

Turn the meat over, spices down. Place an equal portion of stuffing onto each piece of steak at one end. Roll up and secure with a toothpick.

To Cook:

Melt 2 Tbsp salted butter in a frying pan, over medium heat. Sear the rolled beef on all sides and allow to brown on all sides. Turning frequently. Cook for between 10 and 15 minutes depending on your personal steak preference.

Serving suggestion:

Serve the Rolled Beef with creamy mashed potatoes and lightly steamed broccoli, with a fresh seasonal salad on the side.