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- Glazed rosemary roast beef
Glazed rosemary roast beef
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This joint is perfect served with roast potatoes, the gravy and seasonal vegetables
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Serves: 4-6
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Prep time: 25 mins
Ingredients
- 1.3kg (3lb) lean topside, silverside or sirloin jointSalt and pepper2 large sprigs freshly chopped rosemary
Glaze:
- 30ml (2tbsp) balsamic vinegar
- 45ml (3tbsp) cranberry or redcurrant sauce
Gravy:
- 25g (1oz) plain flour
- 600ml (1pint) good, hot beef stock
Method
- Place the joint on a chopping board and make several slashes over the surface.. Season and rub the joint on both sides with the rosemary, pressing into the slits.
- Place the joint on a metal rack in a large roasting tin and open roast at gas mark 4-5, 180-190°C, 350-375°F for the preferred, calculated cooking time, basting occasionally with the rich meat juices.
- In a small bowl mix together the balsamic vinegar and cranberry or redcurrant sauce.
- During the last 15 minutes of cooking remove the joint from the oven and brush with the glaze. Return to the oven to finish cooking.
- Transfer the beef to a large plate or platter, cover with foil and leave to rest for 5-10 minutes.
- Meanwhile prepare the gravy; spoon off any excess oil from the tin, leaving about 30ml (2tbsp) of any rich juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.
- Add the remaining stock and any meat juices from the platter, adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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