Recipe

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

May 28, 2017 9:48pm
By Jennene Plummer
  • 20 mins preparation
  • 2 hrs 15 mins cooking
  • Serves 6
    • Print
    Print
This recipe first appeared in Woman's Day.
Follow Woman's Day on Facebook, Instagram and sign up to their e-newsletter.

Read this next

Ingredients

  • 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 tablespoon olive oil
  • 1 cup red wine
  • 1/2 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 30 gram butter, chopped, chilled

Method

  • 1
    Preheat oven to slow, 150ºC. Scatter celery, onion and carrot over base of a roasting pan.
  • 2
    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.
  • 3
    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.
  • 4
    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.

Notes

  • We served our beef with broccoli, zucchini and snowpeas sautéed in butter with a squeeze of lemon.

The Latest from Food To Love