Roast Beef

Preparation Time:	15 minutes
Cooking Time:	1 hour 45 minutes
Time Until Ready:	2 hours
Serves:	8-10

Ingredients

5 1/2-pound (2.5 kg) sirloin of beef, trimmed of fat
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
7 pounds (3 kg) roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced (optional)
1/2 bottle robust red wine

Directions

• Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
• Rub the beef generously with salt, then add a little olive oil to the tray and lightly brown the meat for a couple of minutes on all sides.
• Lay the onions and bulbs of garlic in the tray with the beef on top, then cook in the pre-heated oven for 1 1/2 hours.
• While the beef is roasting, parboil the potatoes in salted boiling water for about 10 minutes and drain in a colander.
• After 30 minutes, take the tray out and place potatoes and rosemary around the meat.
• With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
• Shake the tray and return it to the oven for the last hour.
• Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest.
• Remove most of the fat from the roasting tray, leaving mostly caramelized onions and sticky beef goodness.
• Add 1 teaspoon of flour to the tray and mix everything together.
• Heat the tray on the stovetop and when hot, add the red wine.
• Simmer for 5 to 10 minutes, stirring, until gravy coats the back of a spoon.
• Add any juice from the beef and thin with water or stock if you like.
• Pour through a coarse sieve and push it through with a spoon.
• Serve in a warmed gravy jug.

Delicious with lightly cooked string beans

Source: hamiltro

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