Rosemary Roast Beef with Balsamic and Cranberry Glaze

Rosemary Roast Beef

Preparation time: 25 minutes
Cooking time:
Rare: 20 minutes per 450g (1lb) plus 20 minutes
Medium: 25 minutes per 450g (1lb) plus 25 minutes
Well done: 30 minutes per 450g (1lb) plus 30 minutes

 Ingredients:

1.3kg/3lb lean topside, silverside or sirloin joint
Salt and freshly milled black pepper
2 large sprigs freshly chopped rosemary
Balsamic and Cranberry Glaze:
30ml/ 2tbspbalsamic vinegar
45ml/3tbsp cranberry or redcurrant sauce
Gravy:
25g/ 1oz plain flour
600ml/ 1pint good, hot beef stock

Method:

1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F

2. 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.

3. Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices.

4. In a small bowl mix together the balsamic vinegar and cranberry or redcurrant sauce.

5. 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.

6. Transfer the beef to a large plate or platter, cover with foil and leave to rest for 5-10 minutes.

7. 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.

8. 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.

9. Serve the joint with roast potatoes, the gravy and seasonal vegetables.

 

One Response to Rosemary Roast Beef with Balsamic and Cranberry Glaze

  1. Maureen Dilley says:

    Sounds delicious! On my list for next week. Thanks

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