Learn how to roast the perfect beef joint with a flavorful vegetable base and a delicious pan gravy, served alongside classic Yorkshire pudding and horseradish sauce. This recipe ensures tender, juicy slices every time.
Ingredients extracted via AI
Ingredients
beefolive oilsaltblack pepper0.5 ks celery1 ks onion1 hlávka garlic2 ks carrotbay leafrosemary1 PL flour0.5 pohár red winejam1 l stockhorseradish saucepotatoYorkshire pudding
Procedure generated via AI
Choose a cut of beef such as topside, sirloin, or fore rib, and remove it from the refrigerator at least one hour before cooking to allow it to come to room temperature for even cooking and juiciness.
Rub the beef all over with olive oil, then generously season it with salt and freshly ground black pepper, pressing the seasoning into the meat.
Heat a little oil in a roasting pan over high heat, then sear the beef on all sides until it develops a rich brown crust.
Chop half a celery stalk, one onion, a whole head of garlic, and two carrots into large chunks. Add a few bay leaves and sprigs of rosemary. Place these vegetables and herbs in the roasting pan to form a flavorful bed for the meat.
Put the seared beef on top of the vegetable bed and roast in a preheated oven at 190°C (350°F) for 1 hour and 15 minutes.
Once cooked, remove the beef and let it rest for 30 to 45 minutes to allow the juices to redistribute and keep the meat tender and moist.
While the meat rests, place the roasting pan on high heat on the stove. Sprinkle in a heaping tablespoon of flour and stir well to create a thick base for the gravy.
Squeeze the roasted garlic out of its skin and mash the softened onion in the pan. Pour in half a cup of red wine and add a little jam to enhance the flavor.
Add about one liter of beef stock and bring to a boil, then reduce to a simmer and cook for around 30 minutes while the meat rests to develop a rich gravy.
After resting, strain the pan juices through a coarse sieve to remove solids and skim off any excess fat to yield a smooth, flavorful sauce.