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Air fryer roast beef recipe takes 5 minutes to prep for ‘tender melt in the mouth’ results

Air fryers not only come in handy when cooking small items, they are also great for cooking bigger items like roast beef.

A beef joint can take well over an hour to cook in the oven, but in the air fryer, it only takes 45 minutes with BBC Good Food’s “easy” recipe.

What’s more the meat only takes five minutes to prep and uses very few ingredients.

The description of the recipe reads: “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.”

A good quality roasting joint that has a little marbling of fat is just right for this quick cooking method.

Avoid cheaper cuts that require long cooking time – they are more suitable for cooking in your slow cooker.


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


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.

Cooking the beef at a high temperature will create a lovely crust on the exterior, sealing all the lovely juices within in the same way searing the beef in a skillet before roasting in the oven.

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.


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