Rosemary roast beef with balsamic and cranberry glaze
recipe
Rosemary roast beef with balsamic and cranberry glaze
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Try this twist on a traditional roast - perfect for St George's Day or any family gathering of hungry mouths
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/2 tbsp balsamic vinegar
- 45ml/3 tbsp cranberry or redcurrant sauce
- Gravy:
Preparation:
25
Total Time:
25min
Directions
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- Preheat the oven to Gas mark , .
- 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 for the preferred, calculated cooking time, basting occasionally with any rich meat juices.
- In a small bowl mix together the balsamic vinegar and cranberry or redcurrant sauce.
- During the last 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 minutes.
- Meanwhile prepare the gravy; spoon off any excess oil from the tin, leaving about ml/bsp 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 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving.
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