Spice up your Christmas Roast!
2 Tbsp. rapeseed oil
1 thick shoulder of beef (4-½ lb.)
1 Tbsp. spicy brown mustard
2 onions, peeled, coarsely chopped
2 carrots, peeled, coarsely chopped
½ celery stalk,coarsely chopped
3 garlic cloves, peeled, cut in half
2 Tbsp. tomato paste
3 cups dry red wine
1-¾ cups beef stock
1-¾ cups fresh cranberries
1 Tbsp. golden corn flour (masa harina)
1 Tbsp. Beef Allrounder
Heat oven to 350°F.
Heat the oil in a large roasting pan over high heat. Meanwhile, season the meat with the salt, then brush both sides of the meat with the mustard.
Add the meat to the roasting pan. Cook for 5 minutes or until the meat is evenly browned on both sides, turning once. Transfer the meat to a plate, reserving the meat drippings in the pan.
Add the vegetables to the reserved drippings; cook over medium heat for 4 minutes, stirring occasionally. Stir in the tomato paste; cook for 2 minutes, stirring frequently.
Stir in the red wine; cook for about 2 minutes or until the liquid is reduced by half, stirring frequently to remove the browned bits from the bottom of the pan. Add the beef stock, then stir in the Beef Allrounder. Bring the mixture to a boil, stirring constantly.
Return the meat to the pan, then cover the pan with the lid.
Bake the meat for 2 hours or until done (160°F), reducing the oven temperature to 300°F after 30 minutes.
Transfer the meat to a cutting board, reserving the stock in the pan. Loosely cover the meat with foil. Let it stand for 10 minutes.
Meanwhile, pour the reserved meat stock through a fine-mesh sieve into a medium saucepan. Discard the strained solids.
Add the cranberries to the strained stock. Bring it to a boil, then cook the stock for 3 minutes or until the stock is reduced by about half. Add the corn flour, then cook the stock for an additional 1 minute or until the sauce is slightly thickened, stirring constantly.
Slice the meat. Serve it topped with the sauce.
- Serving Size
- 1 serving
- per serving
- 34.7 grams
- 23.9 grams
- 72 grams