25 mins
Roast Beef with Rich Stout Gravy
Recipe by Graham
Roast Beef with Rich Stout Gravy is a recipe I've kept all to myself till now! It's great for an informal meal or just for fun on a winter's day. The beef is sliced thin, placed in a bread roll and dipped in the "gravy" which retains the sweetness of the stout, the onions and the parsnips. Side order of thick cut French fries and the world is your oyster, as they say!
Roast Beef with Marmalade Marinade 
Roast Belly of Pork Dinner 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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