Posts Tagged ‘red wine’
Red Wine Roast Beef
This makes a change from the usual roast beef. You could call it a pot roast and it is very simple and takes no longer to cook than the usual roast. I have not specified the type of roast as we have used this recipe on cheaper cuts as well as dearer cuts and they have all turned out yummy.
Although the original recipe used an oven bag, I find them a pain to use so now I recommend preparing this in a casserole dish.
Red Wine Roast Beef
Ingredients:
1 kg roasting beef, eg topside roast, rib roast
1 pkt French Onion Soup mix
1/2 cup hot water
2 tblp olive oil
1 large garlic clove, crushed
1 cup red wine
Method:
- Preheat moderate oven.
- Mix together French Onion Soup, hot water, red wine, olive oil and crushed garlic.
- Place roast into ovenproof casserole dish and pour in red wine mixture.
- Cover casserole and place in oven.
- Cook for 1/2 hour per 500 grams roast. So if the roast is 1.5kg you would cook it for 90 minutes. You may want to turn the roast over once or twice to ensure it is all exposed to the red wine.
- Uncover casserole for the last 15 minutes.
- Allow to stand for 5-10 minutes after cooking. The red wine mixture can be used as a gravy. You can thicken it if desired.
Tips
This goes well with the usual roast vegetables, such as potatoes, pumpkin etc. These require about an hour to cook. You can also do corn in the oven by wrapping it in aluminium foil and cooking for about 30-45 minutes.
If you don’t have a cover for your casserole dish you can put a piece of aluminium foil over the top to act as a cover.
Alternatively, you can use an oven bag instead of a casserole dish – just be careful with these as the liquid inside will be very hot – there will be steam - and the bags are not particularly strong.
I like to mix the French Onion Soup mix and hot water before adding anything else to ensure the soup is dissolved properly.
The quantities are not critical – if you like more garlic or red wine etc, just add it. The main determinant of cooking time is the size of the roast.
If you have left over roast and gravy, use it the next day to make a roast beef roll. Delicious!
