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Categories:
beef olive oil black pepper baby new potatoes butternut squash sweet potato brandy beef stock cornstarch fresh chives
Viewed: 188 - Published at: 8 years agoIngredients
- 2 1/2 lbs beef rib roast
- 1/4 cup olive oil
- 2 tsp cracked black pepper
- 1 lb baby new potatoes
- 1 lb butternut squash, peeled and chopped coarsely
- 1 lb sweet potato, peeled and chopped coarsely
- 1/2 cup brandy
- 1 1/2 cups beef stock
- 1 tbsp cornstarch mixed with 1/4 cup water
- 1 tbsp finely chopped fresh chives
Method
- Preheat the oven to 400°F.
- Brush the beef with 1 tbsp of the oil and sprinkle with pepper. Heat 1 tbsp of the oil in a large shallow flameproof roasting pan. Cook the beef on high heat until browned all over. Place the pan in the oven. Roast, uncovered, for about 45 mins or until cooked to desired doneness.
- Meanwhile, heat the remaining oil in another large flameproof roasting pan. Cook the potatoes, stirring, on high heat until lightly browned. Stir in the squash and sweet potato. Roast, uncovered, in the oven for about 35 mins or until vegetables are browned.
- Place the beef on the vegetables. Cover and return to oven to keep warm.
- Drain the pan juices from the beef roasting pan into a medium saucepan. Add the brandy and bring to a boil. Stir in the stock and the cornstarch mixture. Cook,stirring, until the gravy boils and thickens slightly. Stir in the chives.
- Serve the beef and vegetables with gravy.
