Wednesday, 21 November 2012
on a Wednesday
1 kg topside of beef
2 carrots, chopped
2 parsnips, chopped
4 celery stalks, chopped
1 onion, roughly chopped
1 tsp thyme
2 bay leaves
1 cup unsweetened apple juice
salt and black pepper
Preheat the oven to 200C.
Pile all the chopped vegetables and herbs into the middle of a large roasting tray and drizzle with olive oil, apple juice and balsamic vinegar.
Season with salt and pepper.
Place the vegetables into an ovenproof casserole dish.
Next, mix a little olive oil with salt and pepper and thyme, then rub all over the beef.
Heat a pan and sear the meat; turning the meat so all sides will be nicely browned and sealed.
Then put the meat onto the the casserole dish with the vegetables and loosely covered with aluminium foil.
Place the roast in the oven for one hour (this will give you rare meat).
Remember to remove the foil halfway through cooking so that the meat and vegetable will caramelised.
For medium-rare, cook for a further 15 minutes or a further half an hour for well-done.
When the beef is cooked to your liking, remove the beef from the oven, cover with foil and allow it to rest in a warm place for 30 minutes.
Using a slotted spoon, remove the vegetables into a serving dish.
Reserve the pan juices and reduce further to make the gravy.
Check the seasoning.
Carve the beef thinly.
Serve with the gravy along with the roasted vegetables.