BBC Good Food's 'easy' air fryer roast beef recipe that's so 'tender it melts in mouth'

Angela Patrone & Sophie Buchan

24 April 2024 at 0:16 pm·2-min read

Roast beef slices on a plate with carrots, roast potatoes, a Yorkshire pudding and gravy, making a complete Sunday roast meal. — You can't beat a roast beef -Credit:Getty

Air fryer enthusiasts are raving about a recipe that promises "tender melt in the mouth" roast beef in just 45 minutes - a fraction of the time it would take in a traditional oven.

According to BBC Good Food's "easy" recipe, the preparation is a breeze, requiring only five minutes and minimal ingredients.

The guide for this culinary delight states: "Cook a beef joint in the air-fryer and achieve tender melt-in-the-mouth meat with a seared finish. Whether you prefer medium-rare or closer to well-done, simply adjust the cooking time to suit."

For best results, opt for a high-quality roasting joint with a bit of fat marbling, perfect for this rapid cooking technique.

You should try and steer clear of budget cuts that need lengthy cooking times. They're better left for your slow cooker, reports the Express.

Ingredients

1.2kg beef roasting joint
One to two tablespoons of neutral-flavoured oil (those made from nuts, grains, seeds or fruits).
One teaspoon dried thyme
One teaspoon onion granules
One teaspoon mustard powder

Venison, Elk Sirloin Tip Roast — It melts in your mouth -Credit:Getty

Method

Before you begin prepping the meat, take it out of the fridge and bring it up to room temperature before cooking - around 20 to 30 minutes should do it.
Next, you want to heat the air fryer to 220C. This should take around two to three minutes.
Rub the beef all over with the oil, then combine the thyme, onion granules and mustard powder with one teaspoon of salt and one teaspoon of ground black pepper in a bowl.
Rub this all over the beef joint, then put the beef in the air fryer basket and cook for 10 minutes.
After 10 minutes, reduce the temperature to 170C, then cook for a further 30 to 40 mins (30 minutes for medium-rare and 40 minutes for medium-well done).
Transfer the meat to a board, cover loosely with foil, and leave to rest for up to 30 minutes before carving and serving.

Cooking the beef at a high temperature will result in a delightful crust on the outside, effectively sealing all the delicious juices within, much like searing the beef in a skillet prior to oven roasting.

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Ingredients

Method

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