Large roasts take centrestage during the holidays, but preparing these cuts can be intimidating. My recipes have not only been simplified but also adapted to create the most delicious leftovers that are as exciting as the original dishes. That’s why I’m dubbing this year’s celebrations ‘the feastive season’.
- Clem Pedro
EXOTIC MUSHROOMSTUFFED BEEF ROAST
”My latest obsession is the butchery counter in my local Woolies store. I’ve been experimenting with all their cuts and I love that they do all the meat prep I'’d usually do at home, like butterflying this prime rib. This is an absolute festive season hack.”
Serves 12 to 15
EASY
Preparation: 25 minutes
Cooking: 1 hour 15 minutes
canola oil 6 T
Woolworths exotic mushrooms 2 x 300 g punnets, roughly chopped
sea salt and freshly ground black pepper, to taste
garlic 4 cloves, finely chopped
rosemary 2 T finely chopped
baby spinach 200 g, roughly chopped toasted breadcrumbs 145 g
Woolworths beef prime-rib 2.5 kg, partially removed from the bone
Heat half the oil in a large pan over a medium heat. Cook the mushrooms in batches for 5 minutes, or until golden about 5 minutes. Cooking them in batches prevents them from steaming. Add extra oil as reguired. Return all the mushrooms to the pan and season. Add the garlic and rosemary and cook for 1 minute, then add the spinach and cook until wilted. Place the mixture in a large mixing bowl and add the breadcrumbs, then set aside. Preheat the oven to 220°C. Season the meat, then spoon the stuffing into the cavity. Roll the prime rib back into place and secure with butcher’s twine. Place in the oven and roast for 15 minutes, then reduce the temperature to 180°C, and cook for 25 minutes per kilogram for medium-well. Allow the meat to rest for a minimum of 45 minutes, then remove the string and slice thinly. Serve with the stuffing.
