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Christmas Roast Beef |
| Roast Rib Of Beef With Blueberries And Port |
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Serves |
Allow 100-175g (4-6oz) raw meat per person for boneless joints and 225-350g (8-12oz) for bone-in joints |
Cooking Time |
Rare – 20 mins per 450g (1lb) plus 20 minutes
Medium – 25 minutes per 450g (1lb) plus 25 minutes
Well Done – 30 minutes per 450g (1lb) plus 30 minut |
Temperature |
Moderate oven, Gas Mark 4, 180°C, 350°F |
Lean beef rib, sirloin or topside joint
Blueberry, Port and Red Onion Sauce
Small knob of butter
2 red onions, peeled and finely sliced
30ml (2tbsp) soft brown sugar
60ml (4tbsp) blueberry juice
60ml (4tbsp) port
50g (2oz) fresh blueberries
1 piece stem ginger, thinly sliced
15ml (1tbsp) ginger syrup from the jar
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Take a lean beef rib joint and calculate the cooking time. Place on a rack in a roasting tin and open roast in preheated oven for the calculated cooking time. For the Blueberry, Port and Red Onion Sauce: Heat butter in a heavy based pan, add red onions and cook slowly until softened and lightly browned. Add brown sugar and caramelise onions. Add blueberry juice, port, blueberries, and stem ginger and ginger syrup from the jar. Stir well. Cover pan with lid and simmer gently until fruit is soft, about 10-15 minutes.
Serve with red cabbage braised with apple and cranberry, roasted potatoes and parsnips, Yorkshire puddings and steamy bowls of seasonal vegetables. |
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