Roast Beef With Cranberry Sauce Recipe

Name: Roast Beef With Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds rump roast beef; 3 tablespoons olive oil; 1 pinch salt; 3 tablespoons peppercorns multi-coloured; 5 onions peeled, 2 chopped finely, 3 cut into wedges; 2 stems parsley finely chopped; 3 tablespoons hot mustard medium; 2 1/4 pounds potatoes peeled and cut into wedges; 2/3 cup frozen cranberries or fresh; 1/3 cup brown sugar; 1 star anise; 2 cinnamon sticks; 1/2 cup vegetable stock; 5 tablespoons port; 1 tablespoon cornstarch mixed to a paste with 2 tbsp water, if neccessary

Servings: persons

2 1/4 pounds rump roast beef
3 tablespoons olive oil
1 pinch salt
3 tablespoons peppercorns multi-coloured
5 onions peeled, 2 chopped finely, 3 cut into wedges
2 stems parsley finely chopped
3 tablespoons hot mustard medium
2 1/4 pounds potatoes peeled and cut into wedges
2/3 cup frozen cranberries or fresh
1/3 cup brown sugar
1 star anise
2 cinnamon sticks
1/2 cup vegetable stock
5 tablespoons port
1 tablespoon cornstarch mixed to a paste with 2 tbsp water, if neccessary

1
Preheat the oven to 400u00b0F. 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.
2
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.
3
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.
4
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.

1222

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/4 pounds rump roast beef, 3 tablespoons olive oil, 1 pinch salt, 3 tablespoons peppercorns multi-coloured, and more.

Yes, Roast Beef With Cranberry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Beef With Cranberry Sauce

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