ROAST BEEF AND GRAVY

Instructions

• Method:
• Take the Topside Roast out of the fridge an hour before cooking so that it can come to room temperature.
• Preheat the oven to 180°C.
• Season the Beef with a pinch of salt and pepper and brown in a hot skillet or ovenproof pan on all sides.
• Set aside.
• Place the carrots and onions into the same pan/oven dish.
• Cut the garlic clove in half and add.
• Drizzle over the olive oil and season with a pinch of salt and pepper.
• Place the beef on top of the veggies and roast in the preheated oven for 30-35 minutes for rare and 35-40 minutes for medium rare. (I wouldn’t suggest cooking the meat more than 40 minutes as it can dry out.)
• Remove from the oven and set the beef aside to rest for 20 minutes while you make the gravy.
• Remove the carrots and place into a serving dish.
• Once slightly cooled, take the garlic and, being careful not to burn your fingers, squeeze the garlic out of the clove and into the pan with the onions.
• Smash with a potato masher.
• Top with the flour and whisk to combine.
• Pour in the red wine and Chalmar bone broth and whisk to together to ensure that there are no lumps.
• Add the rosemary, place on med-high heat and boil gently until reduced and thickened.
• Drain through a sieve if you prefer a smooth gravy without the onion or keep the onions and discard the rosemary.
• Slice the rested beef and serve on a platter with the gravy and veggies of your choice.