Wiltshire Village Meats

RECIPE

Roast beef with caramelised onions and red wine sauce

 Suitable cuts: boneless rib, topside, sirloin joint

Temperature: Gas mark 4-5, 180oC, 350oF

Serves:4-6

Cooking Time Detail: Rare: 20 mins per 450g, half kg (1lb) plus 20 minutes. Medium: 25 mins per 450g, half kg (1lb) plus 25 minutes Well done: 30 mins per 450g, half kg (1lb) plus 30 minutes

Ingredients:

  • 1.25Kg (21/2lb) lean beef sirloin, rib of beef(boneless) or topside joint
  • 900g (2lb) potatoes, peeled and cut into laerge pieces
  • 15ml (1tbsp) oil

    • For the sauce
  • 3 red onions, cut into wedges
  • 25g (1oz) butter
  • 15ml (1tbsp) olive oil
  • 45ml (3tbsp) muscovado or brown sugar
  • 150ml (1/4pt) red wine

    • For the Yorkshire puddings
  • 90ml (3floz) semi-skimmed milk
  • 60ml (2floz) water
  • 75g (3oz) plain flour
  • 2 eggs, medium
  • 15ml (1tbsp) horeseradish sauce
  • 1-2 15ml sp (1-2tbsp) oil


    • Method:

    Weigh the joint and calculate cooking time. Place joint on a rack in a roasting tin. Open roast in a preheated oven. An hour before the end of cooking time toss the potatoes in the oil and place around the joint. Meanwhile melt the butter and oil, add the onions and sugar and cook slowly over a low heat for 20-25 minutes. Add the red wine and cook for 1-2 minutes.

    For the Yorkshire puddings, divide the oil between 4 large or 12 small Yorkshire pudding tins and heatin the oven for 5-10 minutes. Meanwhile,mix the Yorkshire pudding ingredients together and whisk until smooth. Pour into the heatedtin and cook for 20-25 minutes until risen and browned.

    Serving Suggestion:

    Serve the beef with the Yorkshire puddings, caramelised onions and red wine sauce, roast potatoes, roasted leeks, carrots, swede and stemaed broccoli florets.
    Editors Comments:
    I delegate Yorkshire puddings to my husband whenever possible - perfect every time!

    Recipe adapted from www.meatmatters.com