Roast beef with cranberry sauce
3 hours 30 mins cooking time
Serve up culinary excellence with bedazzling roast beef, roasted vegetables and cranberry sauce.
Curtains up on the most anticipated performance of the year: the classic Christmas roast. Step to the stage and feed your audience with a delicious roast beef with roasted vegetables and cranberry sauce. The cinnamon-infused sauce gifts a subtle Christmas flavour to the perfectly cooked beef and caramelised root vegetables. This holiday, crown your glorious gala with high-quality ingredients and showstopping seasonal cheer.
Roast beef with cranberry sauce
Serve up culinary excellence with bedazzling roast beef, roasted vegetables and cranberry sauce.
Curtains up on the most anticipated performance of the year: the classic Christmas roast. Step to the stage and feed your audience with a delicious roast beef with roasted vegetables and cranberry sauce. The cinnamon-infused sauce gifts a subtle Christmas flavour to the perfectly cooked beef and caramelised root vegetables. This holiday, crown your glorious gala with high-quality ingredients and showstopping seasonal cheer.
Serve up culinary excellence with bedazzling roast beef, roasted vegetables and cranberry sauce.
Curtains up on the most anticipated performance of the year: the classic Christmas roast. Step to the stage and feed your audience with a delicious roast beef with roasted vegetables and cranberry sauce. The cinnamon-infused sauce gifts a subtle Christmas flavour to the perfectly cooked beef and caramelised root vegetables. This holiday, crown your glorious gala with high-quality ingredients and showstopping seasonal cheer.
Method
Beef
1
Remove beef from the refrigerator 1 hour before step 3, allow beef to reach room temperature.
2
Preheat the oven to 225C/210C fan/gas mark 8.
3
Rub the beef with salt and pepper.
4
Take a cold roasting tin/pan and place rosemary in the middle, cut garlic in half, with peel still on, and place on top of the rosemary. Place the roast beef on the rosemary, bones facing up.
5
Place in the middle of the oven and roast for 20 minutes, then lower the heat to 180C/160C fan/gas mark 4. Roast for 2 more hours for medium roasting.
Vegetables
1
While the beef is in the oven, prepare the root vegetables: with their skin left on, wash the carrots, parsnips, and turnips well and cut into wedges of about 3-4 centimetres. Peel the red onions and cut each into 6 wedges.
2
Mix all root vegetables, red onion, thyme, salt, and pepper. Place in an oven-proof dish or baking tray 40 x 50 centimetres. Spread out evenly and place small dollops of butter on top.
3
Roast in the oven with the beef for 30 minutes, flip halfway through.
Cranberry sauce
1
Place cranberries, sugar, and water in a saucepan with a cinnamon stick and let it simmer for 20 minutes, stirring occasionally.
2
In a small bowl, mix corn starch with 100ml cold water and stir well. Add slowly to the cranberry sauce while still stirring. Bring the sauce to a boil and let it simmer for 3-4 minutes. If you like the sauce thicker, add more corn starch until you have your desired consistency. Set the sauce aside for later, reheat before serving.
To serve
1
When the beef is roasted, take it out and let it rest for 15 minutes before cutting.
2
Cover the beef with foil or kitchen towel. Avoid covering tightly as the beef will sweat and lose moisture.
3
Cut out beef on the bone: Place the meat on a chopping board, bones facing up, turn the beef around so the bones are in a line facing away from you. Keep the roast steady with a fork, then loosen the bones along the side of the beef with a sharp knife. Once the bones are loosened, turn the roast around, and carve the beef against the grain into slices. 1 centimetre thick. For extra thick slices go for 1-2 centimetres.
