BEST ROAST BEEF

Din categoria Stakes

Ingrediente: 1 x 2.5kg/5½lb fore-rib, wing rib or sirloin of beef, French trimmed sea salt & freshly ground black pepper olive oil 3 red onions, halved 2 bulbs of garlic 3kg/7lb roasting potatoes, peeled 3 rosemary twigs 4 cloves garlic, peeled 2 thumb-sized pieces of ginger, peeled & diced ½ bottle of robust red wine

Mod de preparare: 1 Pre-heat oven to 230C/450F/Gas 8, and heat a large thick-bottomed roasting tray on the hob. 2 Rub your beef generously with salt, then add a little olive oil to the tray and lightly colour the meat for a couple of minutes on all sides. 3 Lay your onions and bulbs of garlic in the tray with the beef on top of them, then cook in the preheated oven for a total of 1½ hours. 4 While the beef is starting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up this will make them really crispy. 5 After 30 minutes, take the tray out and toss in your potatoes, parsnips and rosemary. With a garlic press or grater, squeeze or grate the garlic and ginger over everything in the tray. 6 Shake the tray and whack it back in the oven for the final hour. Remove the potatoes and parsnips to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on. 7 Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness. Add a teaspoon of flour to the tray and mash everything together. 8 Heat the tray on the hob and when hot, add the red wine. Simmer for 5-10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats the back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like. 9 Pour through a coarse sieve and push it through with a spoon and serve in a warmed gravy jug.

Timp de preparare: 80 minute
Complexitate: 3

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