Name: Roast beef with red wine
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 6
Ingredients: 3 stalks celery, chopped; 2 small onions, chopped; 3 carrots, chopped; 1.5 - 2kg bolar blade or topside roast; 4 garlic cloves, sliced; 3 rosemary sprigs, chopped, plus extra; 2 tablespoon olive oil; 1 cup red wine; 1/2 cup beef stock; 1 tablespoon Worcestershire sauce; 30 gram butter, chopped, chilled

Roast beef with red wine

Bring the family together for a feast they’ll remember with this delicious roast beef recipe. Slow roasted with red wine, garlic and rosemary, this dish is a real show-stopper

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Serves 6

Prep

20M

Cook

2H 15M

Total

2H 35M

This recipe first appeared in Woman’s Day.

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Ingredients

3 stalks celery, chopped

2 small onions, chopped

3 carrots, chopped

1.5 – 2kg bolar blade or topside roast

4 garlic cloves, sliced

3 rosemary sprigs, chopped, plus extra

2 tablespoon olive oil

1 cup red wine

1/2 cup beef stock

1 tablespoon Worcestershire sauce

30 gram butter, chopped, chilled

Method

1.Preheat oven to slow, 150ºC. Scatter celery, onion and carrot over base of a roasting pan.

2.Using a small sharp knife, make a few incisions evenly over beef. Push in garlic with rosemary. Rub with oil and season well. Heat a large frying pan on high. Seal beef for 2-3 minutes each side until a golden-brown crust forms.

3.Place beef on vegetables in pan. Pour combined wine, stock and sauce over. Bake for 2 hours, basting every 30 minutes, until beef shreds easily when tested with a fork. Transfer to a plate and rest, loosely covered with foil, for 20 minutes.

4.Strain pan juices into a saucepan. Simmer on high. Gradually whisk in butter until glossy. Season to taste. Serve roast sliced with veges, sauce and greens of choice.