Roast Beef with Onion Gravy, Roasted Vegetables and Baked Pototo
make roast beef quite often in my house because it’s pretty simple to make and we all love it. Roast beef is best when you let it rest and thinly slice it up to serve with a caramelized gravy made from the juices of the roasted meat. Roast Beef Ingredients: * 900g-1.2kg topside beef. all fat trimmed off * 3-4 cloves garlic, cut into thin slivers * olive oil spray * 1 tsp chili flakes * salt, to taste * fresh cracked pepper, to take * 2 tbsp Worcester sauces * 2 onions sliced * 2 tsp plain flour Directions: 1. When buying the beef from the butcher ask for all the fat to be removed off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt,pepper and chili flakes. 2. Preheat oven to 200°C When the oven reaches 200°C place the roast in a roasting pan. Cover and cook in the oven for 1.5- 2 hrs. (I like to turn the beef halfway through cooking.) 3. Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, Worcester sauce and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, then let the onions caramelise to a golden brown, stirring often. 4. When the beef is ready. Reheat the onion pan, stir in the flour and cook for 1 min. Then pour the beefy juices from the roasting pan into the onions, to make a thick onion gravy. Taste for more seasoning. 5. Thinly slice the beef and bring to the table on a platter with the gravy spooned over. 6. Serve with roasted vegetables for dinner, for lunch it goes well with baked potato or baked sweet potato.
*If there is not enough beefy juices dissolve one beef stock cube in 250ml of water and add to the onions. Bring to a boil and then pour over sliced beef.
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