Stuffed Beef with Smoked Sausage and Vegetables

Serves up to 6 people - around 1.8kg

A traditional Italian and Brazilian-style roast, seasoned and filled with smoked sausage and carrots, ideal for holiday gatherings.

> This item requires cooking. Cost is per unit, not by weight.
Order until 15th December to avoid disappointment. Christmas Menu orders will be available for pickup from 19/12 to 24/12.

• • We do not personalize items.
  • This menu is not gluten- or dairy-free.
  • Last day to place orders is Monday, 15/12 by 10:00 p.m.
  • Products must be picked up at Churras Perth (149 Brisbane St, Perth).
  • Photo for illustrative purposes only.

COOKING INSTRUCTIONS

Preheat the Oven:

• Preheat your oven to 180°C (350°F).

2. Prepare the Stuffed Beef Roast:

• Remove the stuffed beef roast from the fridge 30 minutes before cooking to bring it to room temperature.
• Brush the outside of the roast with olive oil or melted butter to help achieve a golden crust.

3. Set Up the Roasting Pan:

• Place the stuffed roast seam-side down on a roasting rack in the pan. This helps maintain its shape during cooking and allows for even heat circulation.
• Pour 1/2 cup of beef stock or water into the bottom of the pan to keep the roast moist and create a flavorful base for pan drippings.

4. Roast the Beef:

• • Medium-rare: ~1 hour 30 minutes
  • Medium: ~1 hour 45 minutes
  • Well-done: ~2 hours

5. Check the Internal Temperature:

• Use a meat thermometer to check the internal temperature of the roast:
  • Meat: 60–75°C depending on doneness preference.

6. Baste the Roast (Optional):

• Every 30 minutes, baste the roast with pan drippings or a bit of olive oil mixed with stock to enhance flavor and moisture.

7. Rest the Roast:

• Once the roast reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board.
• Tent loosely with aluminum foil and let it rest for 15–20 minutes. This step is crucial for retaining juices and ensuring tender meat.

8. Carve and Serve:

• Remove the butcher’s twine or netting carefully.
• Slice the roast into 2 cm thick slices, ensuring each slice contains some stuffing.
• Garnish with fresh parsley or rosemary for a festive presentation.