Roast beef with red wine
Bring the family together for a feast they’ll remember with this delicious roast beef recipe. Slow roasted with red wine, garlic and rosemary, this dish is a real show-stopper
- 3 stalks celery, chopped
- 2 small onions, chopped
- 3 carrots, chopped
- 1.5 - 2kg bolar blade or topside roast
- 4 garlic cloves, sliced
- 3 rosemary sprigs, chopped, plus extra
- 2 tbsp olive oil
- 1 cup red wine
- 1/2 cup beef stock
- 1 tbsp Worcestershire sauce
- 30 g butter, chopped, chilled
- Preheat oven to slow, 150ºC. Scatter celery, onion and carrot over base of a roasting pan.
- Using a small sharp knife, make a few incisions evenly over beef. Push in garlic with rosemary. Rub with oil and season well. Heat a large frying pan on high. Seal beef for 2-3 minutes each side until a golden-brown crust forms.
- Place beef on vegetables in pan. Pour combined wine, stock and sauce over. Bake for 2 hours, basting every 30 minutes, until beef shreds easily when tested with a fork. Transfer to a plate and rest, loosely covered with foil, for 20 minutes.
- Strain pan juices into a saucepan. Simmer on high. Gradually whisk in butter until glossy. Season to taste. Serve roast sliced with veges, sauce and greens of choice.