Rosemary Roast Beef with Balsamic and Cranberry Glaze
A roasted topside joint glazed with balsamic vinegar and cranberry sauce. Great as a weekend roast.
1 hour 30 minutes
To Cook Rare: 20 minutes per 450g plus 20 minutes
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- 1.3kg lean topside, silverside or sirloin joint
For the balsamic and cranberry glaze
- 2 large sprigs freshly chopped rosemary
- 2 tablespoons balsamic vinegar
- 3 tablespoons cranberry or redcurrant sauce
For the gravy:
- 25g plain flour
- 600ml good, hot beef stock
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- Place the joint on a chopping board and make several slashes over the surface.. Season and rub the joint on both sides with the rosemary, pressing into the slits.
- Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices.
- In a small bowl mix together the balsamic vinegar and cranberry or redcurrant sauce.
- During the last 15 minutes of cooking remove the joint from the oven and brush with the glaze. Return to the oven to finish cooking.
- Transfer the beef to a large plate or platter, cover with foil and leave to rest for 5-10 minutes.
- Meanwhile prepare the gravy; spoon off any excess oil from the tin, leaving about 2 tablespoons of any rich juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any sediment.
- Add the remaining stock, and any meat juices from the platter, adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving.