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Serves: 4
Oven Temp: 170C/Gas mark 3Method
- Bring stout, honey, sugar, vinegar, cinnamon and mustard to the boil
- Allow to cool before using, it should become quite syrup like
- Roughly chop the vegetables and place on a suitable roasting tray
- Season the meat all over with salt, stud the top layer of beef with cloves
- Brush the glaze mix all over the meat joint, reserve a little for further glazing
- Remove beef from the oven and allow to rest for at least 30 minutes
- For the gravy, place the tray directly over a hob and begin to fry the vegetables
- Add cornflour and tomato puree and cook through for a minute, then add the remaining stout and boil
- Pour in the beef stock, stir well, bring to the boil then simmer
- Collect any resting juices from the roast beef and pour into the gravy
- Pass the gravy through a sieve and serve
Ingredients
Stout glazed beef
- 1 kg Northern Ireland Farm Quality Assured roasting joint
- 100 ml Stout
- 50 g Honey
- 100 ml Balsamic vinegar
- 50 g Brown sugar
- 1-2 tbsp English mustard
- 2 tbsp Cloves (optional)
- 1 tbsp Ground cinnamon
- Pinch of good quality salt
Gravy Base
- 1 Carrot
- 1 Onion
- 2 Celery sticks
- 1 Garlic bulb
- 1 tbsp Cornflour
- 1 tbsp Tomato puree
- 400 ml Stout
- 450 ml Beef stock
- A little rapeseed oil for frying
