Roast Beef with Red Wine Gravy
 
Roast Beef with Red Wine Gravy
 

Roast Beef with Red Wine Gravy

3hrs 0mins
medium
Servings: 6

Treat yourself to a proper Sunday roast, the Borough Broth way. Think tender, slow‑roasted topside of beef with a deeply flavourful red wine gravy that’s anything but ordinary. Built on a rich base of roasted onions, carrots and celery, this gravy gets its depth from our Organic Grass-Fed Beef Bone Broth, a splash of red wine and a touch of thyme and rosemary. After all, a proper roast deserves a proper gravy.

Ingredients

  • 2kg rolled topside of organic beef
  • 3 white onions, quartered
  • 4 large carrots, cut into 2 inch pieces
  • 3 celery sticks, cut into 2 inch pieces
  • 6 garlic cloves
  • 2 heaped tbsp plain flour
  • 1 heaped tbsp tomato puree
  • 300ml red wine
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 1 bay leaf
  • 1 tbsp green peppercorns, in brine – drained (optional)
  • 2 tsp red wine vinegar
  • 1 tbsp flat leaf parsley, finely chopped (optional)
  • Sprinkle Sea salt and freshly ground black pepper
  • 2 tbsp Grass-Fed Organic Beef fat
  • 2 pouches of Organic Grass-fed Beef Bone Broth
Grass-Fed Organic Beef Bone Broth
£6.15
£6.15

Instructions

  1. Remove the beef from the fridge an hour before you intend to cook it, in order for it to come up to room temperature
  2. Preheat the oven to 220c Fan. Use an oven thermometer if you have one for an accurate oven reading
  3. Season the beef all over, generously with salt and pepper. Place a large heat-proof roasting tray onto the hob over a high heat (or use a large sauté pan instead) and add the organic beef fat to the tray
  4. When the fat is hot, add the beef and sear the topside on all sides until it's a deep golden brown. This will take around 8-10 minutes
  5. Once the beef is browned evenly all over, remove it from the roasting tray and remove the tray from the heat and let it cool slightly
  6. Add the chopped vegetables and garlic to the roasting tray and give them a good mix, coating them in the beef fat and juices. Place a roasting rack on top of the vegetables, then sit the seared beef on rack
  7. Roast the tray on the middle shelf of the oven for 20 minutes. Then reduce the temperature to 170C. Remove the tray from the oven and turn the beef over to cook the other side. Pop the roasting tray back into the oven and continue to roast the beef for 25 minutes or until the internal temperature of the beef reaches 45c using a digital probe (remember that as the beef rests it will continue to cook)
  8. When cooked, remove the beef from the roasting tray along with the roasting rack, cover the beef with foil and set it aside to rest while you make the gravy
  9. Once the roasting tray has cooled slightly, spoon out any excess fat, but making sure to leave at least 2-3 tablespoons of fat to make the gravy. Place the tray back onto the heat and add in the tomato purée. Using a wooden spoon, stir for 2 minutes, making sure to scrape the base of the tin well. Next add in the flour and stir for a further 2 minutes in order to cook the flour slightly
  10. Next pour in the red wine and let it bubble away until the liquid in the tray has reduced by half. Add in both pouches of the organic beef bone broth, herbs and the peppercorns. Stir well and simmer gently for 15 minutes or until the gravy thickens slightly
  11. Over a saucepan, pass the gravy through a fine sieve, making sure to press down on the vegetables with a ladle or a spoon to squeeze out as much of the liquid as possible
  12. Pour any resting juices from the roast beef into the gravy and stir well. Finish by stirring in the vinegar and flat leaf parsley. Taste the gravy and season to your liking
  13. When ready to use, warm the gravy in the saucepan, pour in a gravy jug and serve over the roasted beef