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Stout Glazed Roast Beef with ‘Proper’ Gravy

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

Method

  • 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