Roast beef with red wine glaze
This tender marinated roast beef bursts with flavour and is great with creamy mash, buttered green veg and a fruity red wine, suggested by our wine expert.
Each portion contains...
| Calories | Sugars | Fat | Saturates | Salt |
| 392 | 9g | 10g | 4g | 0.4g |
| 20% | 10% | 14% | 20% | 7% |
... of an adult's Guideline Daily Amount
Serves: 4
Takes: 1 hr, plus extra time for marinating
1kg/2lb 4oz top rump
1 garlic clove, crushed
3 sprigs fresh thyme
6 black peppercorns
250ml/9fl oz red wine
4tbsp redcurrant jelly
1. Place the beef in a large bowl and add the garlic, thyme sprigs, peppercorns and red wine. Leave to marinate for at least an hour. Drain and reserve the marinade.
2. Place the marinated beef in a roasting pan, drizzle over a little marinade and roast in a preheated oven at 200°C/400°F/gas 6 for 50 mins to 1 hr.
3. Meanwhile, bring the rest of the marinade to the boil, add the jelly and simmer until thickened. Pour over the meat about 10 mins before it's cooked.
4. Remove the roast beef from the oven and leave to rest for 20 mins before carving. Then spoon some of the marinade on to the meat and serve.
Top tip: Marinating the beef gives it a really delicious flavour. The longer you leave it in the marinade, the more intense the flavour will become. This process also starts to tenderise the meat.
Wine match: A classic dish like this requires fresh and fruity flavours. A wine like Turning Leaf Cabernet Sauvignon with a hint of green pepper goes really well with the green veg - and the wine's texture works well with the meaty juices of the beef.
Wine tip: If you're cooking with wine, try to use the same wine as the one you're drinking.
You could serve this dish with: Crispy roast Phureja potatoes
Light Yorkshire puddings Sweet carrots in cumin butter
Food and wine matching by Sylvain Removille, wine ambassador for Gallo Family Vineyards.
More recipes:
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Roast rib of beef with Béarnaise sauce
Garlic and mustard crusted roast beef
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Lydia, 9 months [Offensive? Unsuitable? Report this comment.]
Yes, thanks going to try this recipe, just got recipe for hungarian goulash for my Austrian, Aunt, who loves it but unable to cook for herself anymore, hope I make a good job of it, I love cooking so much. I turn it into an art like my writing. Let you know when cookied this beef recipe, thanks.