Rosemary Roast Beef with Balsamic and Cranberry Glaze
Ingredients
- 1.3kg lean topside, silverside or sirloin joint
For the balsamic and cranberry glaze
- 2 large sprigs freshly chopped rosemary
- 2 tablespoons balsamic vinegar
- 3 tablespoons cranberry or redcurrant sauce
For the gravy
- 25g plain flour
- 600ml good, hot beef stock
Method
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
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 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 2 tablespoons 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 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving.
