Roast Beef with Braised Carrots

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

The essential point about roast beef is simply that it must be tender and juicy. It is best to buy high-quality, beautifully marbled meat from a butcher you trust. In our recipe, we slowly cook the roast in an oven at medium heat. The vegetables are added at the same time, and then there’s also a delicious sauce, which is prepared in no time. Serve with a side of mashed potatoes.

Ingredients

  • About 1 kg (2 lb 4 oz) roasting beef (with fat)
  • Salt, pepper
  • 4 shallots
  • About 10 carrots
  • 3 garlic cloves
  • 3 tbsp canola oil
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 1 tsp flour
  • 250 ml (9 fl oz/1 cup) red wine
  • 2 tsp cold butter

Method

Rinse the beef briefly under cold running water, pat dry and remove any skin or tendons with a sharp knife, then score the fatty top in a diamond pattern. Be careful not to cut into the lean meat. Season. Peel the shallots, carrots and garlic. Halve the shallots. Halve or quarter the carrots, depending on size, and lightly crush the garlic.

Preheat the oven to 175°C (330°F/Gas mark 4-5). Heat the oil in a roasting pan and sear the meat on all sides (about 8 minutes) until browned. Add the shallots, carrots and garlic for the last 2 minutes and fry with the meat. Insert a meat thermometer through the fatty top into the thickest part of the meat. Transfer the pan with the meat and vegetables to the oven and roast, uncovered, for about 35 minutes. Baste occasionally with the juice accumulating in the pan. Add the herbs after about 20 minutes. The roast is medium done as soon as the meat has reached a core temperature of 60°C (145°F/Gas mark ¼). Wrap the roast in aluminium foil and set aside to rest for about 15 minutes. This ensures that it won’t lose too much of its juices when carved.

Meanwhile, remove the carrots, garlic and herbs from the roasting pan. Wrap the carrots in aluminium foil to keep warm. Heat the roasting pan with the meat juices and shallots on the stovetop. Stir in the flour and add the red wine. Simmer the sauce for about 15 minutes to reduce, stirring frequently. Finally add the chilled butter to bind the sauce.

Remove the roast beef from the aluminium foil, reserving any juices and adding them to the sauce. Carve the roast beef and serve with carrots and shallots in red wine sauce.