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Categories:
olive oil salt multi-coloured peppercorns onions parsley hot mustard potatoes cranberries brown sugar anise cinnamon sticks vegetable stock port cornflour
Viewed: 1 - Published at: 5 years agoIngredients
- 1 kg beef roasting joint
- 3 tbsp olive oil
- Pinch None salt
- 3 tbsp multi-coloured peppercorns
- 5 None onions, peeled (2 finely chopped, 3 cut into wedges)
- 2 sprigs parsley, finely chopped
- 3 tbsp medium hot mustard
- 1 kg potatoes, peeled and cut into wedges
- 150 g fresh or frozen cranberries
- 75 g brown sugar
- 1 None star anise
- 2 None cinnamon sticks
- 100 ml vegetable stock
- 5 tbsp port
- 1 tbsp cornflour, mixed to a paste with 2 tbsp water (if needed)
Method
- Preheat the oven to 400°F. Rub the beef with 1 tbsp of the oil and salt. Roast for 45 mins. Make the rub for the peppercorn crust. Crush the peppercorns with a pestle and mortar, place in a bowl and stir in half the chopped onion, parsley and mustard. Halfway through cooking time, pat onto the outside of the beef. Allow to rest for 10 mins before serving.
- For the potatoes, place the potato wedges on a baking sheet, drizzle with 1 tbsp of oil, season, toss well to coat and roast alongside the beef for 35 mins.
- For the roasted onion wedges, place the onion wedges on a separate baking sheet, drizzle with the remaining oil, season, and roast alongside the beef and potatoes for 25 mins.
- For the cranberry sauce, place the remaining chopped onion, cranberries, sugar, star anise and cinnamon sticks into a pan with 2/3 cup of water. Bring to a boil, reduce the heat and simmer, covered for 20 mins. Stir in the stock and port and bring to a boil (stir in the cornstarch paste if the sauce needs thickening). Season to taste with salt and freshly ground black pepper. Serve with the beef, potatoes and onions.
