Rosemary roast beef with balsamic and cranberry glaze
Ingredients
1.3kg lean topside/silverside of beef
2 large sprigs freshly chopped rosemary
Salt and pepper
For the balsamic and cranberry glaze:
30ml balsamic vinegar
45ml cranberry or redcurrant sauce
For the Gravy:
25g plain flour
600ml 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 basting occasionally.
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 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. At this point you could also a ‘slurp’ of good red wine!
Add the remaining stock and any meat juices from the plate, adjust the seasoning if required and simmer for 8 – 10 minutes, stirring occasionally until reduced to a well flavoured gravy. Strain before serving.
Braised Beef in Red Wine (serves 4)
Ingredients
2 lbs braising steak cut into one-and-a-half inch cubes
1 oz red wine vinegar
1 pint red wine
6 oz water
2 tablespoons of oil
4.5 oz button mushrooms
20 shallots
1 dessertspoon of flour
bouquet garni
black pepper to taste
11 oz tomatoes, peeled, seeded and quartered
3 garlic cloves
Salt
Method
Preheat oven to 140 Centigrade
Reduce the red wine in a pan to about 8 fl oz and add the water and reserve. Heat the oil in a casserole and brown the diced meat. Add the mushrooms and shallots and cook for about 5 minutes. Sprinkle the flour and cook for a further few minutes. Add the wine, water, black pepper, tomatoes, garlic and bouquet garni. Cover and cook for about 2.5 hours.
Sirloin Steak with Black Olive Sauce (serves 4)
Ingredients
4 sirloin steaks
salt, pepper and oil for frying
For the sauce:
1 tablespoon oil
1 shallot
6 finely chopped black olives
quarter tablespoon of ground chilli or finely chopped fresh chillies
2 oz white wine
4 oz brown stock
8 oz cream
1 tablespoon whole grain mustard
half tablespoon of chopped parsley
1 tablespoon of chopped chives
Method
Season both sides of the steak and brown. Cook to your taste (2.5 minutes each side for rare). Remove from the heat and keep warm. Using some pan heated oil for the sauce. Add the shallots and cook until soft (not brown). Add the olives and chilli and heat for 1 minute. Add the wine and stock, bring to the boil and then simmer until reduced to half the quantity and then add the cream. Heat until a creamy consistency is reached. Remove from the heat and stir in the mustard, herbs and season to taste.
