25 mins
Ingredients for Roast Beef with Rich Stout Gravy
Currently displaying quantities in US Imperial Measurements
How to Cook Roast Beef with Rich Stout Gravy
- Peel and thick slice the parsnips and onions. Place them in the base of a roasting dish with the beer. Season the joint with salt and freshly-ground black pepper then place it on top of the vegetables. Cover and cook in a preheated hot oven (Mk 7 - 425ºF - 220ºC) for 75-90 minutes depending on your preference. (30 minutes plus 20 minutes per pound for rare).
- Remove from the oven and allow the meat to stand in a warm place for 15-20 minutes. Meanwhile, liquidise the parsnips and onions, bring to a simmer and stir well. If necessary, in order to thicken the dip, allow the liquid to boil for a few minutes. Season to taste, then serve in a small pot with each diner plate. Carve the meat into thin slices and heap them on a plate in the middle of the table, along with a basket of hot bread rolls, for people to help themselves.
GRAHAM'S HOT TIP:
Don't think you have to use the liquidised parsnips and onions as a dip, they work equally well as a gravy with a more traditional presentation of roast beef. Try this recipe with Horseradish Mash and buttered carrots!
Reviews of Roast Beef with Rich Stout Gravy
April 27 2014 I had a couple of sticks of celery that I needed to do something with so I chopped them up and threw them in w/the other root vegetables. Lovely, yummy sauce. I made this last night for my boyfriend, and it was outstanding! I've never cooked with parsnips before and I was nervous about the uncertainty, but it wasn't worth worrying about. Everything turned out perfectly. We will be eating this all week long! Thanks for the recipe. aliceinwonderland (5 reviews) |
May 15 2013 Made this recipe mostly as directed - only exceptions being I tossed in some carrots to the mix. Smelled mouthwatering while roasting and we really enjoyed it, but I think I'll add a tad more garlic and maybe some rosemary the next time. gemmad_82 (2 reviews) |
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