Cooking Roast Beef in a Halogen Oven

A classic roast dinner to please the whole family!

Best served with roast potatoes, Yorkshire puddings, vegetables and gravy.

Cooking times will vary slightly depending on the size of the joint and on you own personal taste.

Serves 4–6



  • Beef joint
  • 2 tbsp golden syrup
  • 2 tbsp dark brown sugar
  • 4 tbsp horseradish
  • Black pepper
  • 300ml red wine


  1. Preheat your halogen oven by using the preheat setting or set the temperature to 210ºC.
  2. Combine the sugar, golden syrup and horseradish in a mixing bowl. Season with black pepper.
  3. Place the beef joint on a roasting tin and place on the low rack. Cook for 20 minutes before dropping the temperature down to 180ºC.
  4. Coat well with the horseradish sauce and cook for a further 20 minutes for every 450g. If the joint begins to darken too much during cooking, cover securely with tin foil.
  5. Around halfway through cooking, add the red wine – this will mix with the beef juices nicely.

Once your beef is cooked, wrap in tin foil and leave to rest for at least 20 minutes. Prepare the gravy in this time, using the natural juices in the roasting pan. Mix 1 tsp cornflour with a little stock and add it to the roasting pan. Heat gently and stir well as it thickens, to avoid any lumps. Serve with roast potatoes, Yorkshire puddings and steamed vegetables.

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