Roast Beef with Red Wine & Rosemary Gravy

The perfect roast beef requires a few key points – the sealing, the trivet, the temperature and the resting, all outlined here.

Preparation Time:  5 Minutes                              Cooking Time: 55 Minutes                                    Serves: 5

Ingredients

  • Beef Joint (Topside/Silverside/Forerib/ Sirloin)
  • 1 tbsp Coconut Oil

For the Trivet:

  • 1 Onion
  • ! Celery Stick
  • 1 Parsnip
  • 1 Turnip
  • 2 Garlic Cloves
  • 1 Rosemary Stalk
  • Sea Salt & Black Pepper

For the Gravy:

  • 150ml Red Wine
  • 400ml Veg Stock
  • 1 tbsp Balsamic Vinegar

Method

1. Preheat the oven to 200° / GM6

2. Heat the oil in a large frying pan, season the beef well on all sides, then place in the pan, browning each side in turn. This will nicely seal the meat, allowing the juices and flavours to stay in better. (as pictured)

3. Meanwhile, cut the veg for the trivet. Slice them at an angle, creating as much surface area as possible for the meat to sit on. Once the meat is sealed place it on top of the trivet and into the oven. Roast for 15 mins per pound (450g) plus 20 mins for rare (50°). Add 15 mins for medium (55°), and another 15 for well done (70°). Baste the meat with the juices that come out 2-3 times so that the meat doesn’t dry out on top.

4. When the beef is cooked, place in a bowl and cover with tin foil, allow the meat to rest while you make the gravy. Try and rest for 20 minutes, this will allow the  juices to redistribute through the meat, and therefore keep it moist.

5. This is a great way to cheat for an easy yet tasty & nutritious  gravy. Remove the trivet veg from the roasting tin and place in a saucepan. Pour the wine into the tin and place on the hob over a medium heat. Allow the wine to reduce by half in volume and scrape off any bits that are stuck to the tin (except any burnt bits!). Add this to the trivet veg, pour in the veg stock and balsamic, bring to the boil, then blitz with a hand blender. Season to taste. Done!

Bonus Bits

– Joints are always best roasted on a trivet of vegetables. This lifts the meat from the pan and allows a more even roast, preventing the base of the meat from boiling in it’s juices. You then have a very tasty collection of vegetables to make into a gravy/jus, once you’ve stopped irresistibly picking at them!|

– Another alternative with the gravy is sieve the mixture before blitzing, then you have a jus instead.

– A temperatures probe is a must to ensure the perfect roast. Be sure to place the tip of the probe in the centre of the thickest portion, if there’s a bone poke in by that too.

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Comments
3 Responses to “Roast Beef with Red Wine & Rosemary Gravy”
  1. Katie Glenn says:

    As a vegetarian I won’t be trying this BUT I passed it to my mom who said it sounded Heavenly!

  2. Ando says:

    That’s one seriously delicious looking meat cube.

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