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| Celtic Radio Community > Scottish Recipes > Boozy Roast Beef |
| Posted by: Catriona 12-Mar-2004, 06:00 AM |
| Enough for 4-6 people 2.5 - 3 lb lean boned and rolled beef rib joint Calculate cooking times at 30-40 mins per pound plus 30-40 mins at Gas mark 4/350F 2 large red onions, peeled, halved and sliced thinly English beer (not Guiness-type stouts) or something like MacEwans Export stock - I use vegetable, but you could use a either beef stock cube or home made stock 1 tablespoon (approx) cornflour Line a roasting tin with aluminium foil and place the joint of meat on top. Pour over half a pint of beer (Imperial pints, remember!) and cook in a preheated oven for the necessary cooking time. Halfway through the cooking time, top up the liquid with another half pint and loosely wrap the beef in foil before returning to the oven for the remaining cooking time. Let the beef 'rest' in the foil and transfer the onions and any beer and juices to a pan. Add half pint of stock and a tablespoon of cornflour, slaked in a little water. Heat until thickened. If you like, you could sweeten with a spoonful or so of red-currant jelly. Serve with seasonal vegetables. |
| Posted by: barddas 12-Mar-2004, 09:58 AM |
| I make something *very* close to this. The addition of the red-currant jelly... interesting. A little bitter sweet. MMmmm That would work nicely. I will have to try that! Cheers jason |
| Posted by: ChuckDenton 11-Apr-2004, 12:30 AM |
| This sounds delicious! What would you put with it? Traditionally. |
| Posted by: Catriona 11-Apr-2004, 04:47 PM |
| I don't know about 'traditionally', Chuck... but I'd serve it with seasonal vegetables, which at the moment here would be something like Spring Greens, or Savoy Cabbage, roasted potatoes and parsnips, with carrots and perhaps cauliflower. Oh and I'd always make a Yorkshire Pudding to go with any roast beef meal! |