Roast Beef
1.5kg beef
4 sticks celery - roughly chopped
2 carrots - roughly chopped
1 onion - halved
5 cloves garlic
1 tbsp flour
125ml red wine
1 tsp jam
1l beef stock
4 sticks celery - roughly chopped
2 carrots - roughly chopped
1 onion - halved
5 cloves garlic
1 tbsp flour
125ml red wine
1 tsp jam
1l beef stock
Allow beef to reach room temperature for 1 hour.
Rub olive oil and salt and pepper into beef.
Sear beef in roasting tin on high heat.
Add vegetables to roasting tin and place beef on top.
Roast at 180 for 1hr.
Set beef aside to rest.
Return roasting tin to high heat, add flour, mash veg, add wine, jam & stock.
Bring to boil and simmer for 30 minutes.
Add resting juices to gravy and pour through a sieve.
Rub olive oil and salt and pepper into beef.
Sear beef in roasting tin on high heat.
Add vegetables to roasting tin and place beef on top.
Roast at 180 for 1hr.
Set beef aside to rest.
Return roasting tin to high heat, add flour, mash veg, add wine, jam & stock.
Bring to boil and simmer for 30 minutes.
Add resting juices to gravy and pour through a sieve.