Roasted beef and winter veges with currant gravy
(at time of publication)
- 1kg beef topside or rump roast
- ½ cup red wine
- ½ cup water
- 4 parsnips, peeled, trimmed, halved lengthways
- spray oil
- 8 courgetteszucchini, summer squashX, trimmed
- 6 large carrots, trimmed
- 2 tablespoons flour
- ⅓ cup red currant jelly or cranberry sauce
- 2 tablespoons flat-leaf parsley, finely chopped
1 Preheat oven to 180°C. Place a flame-proof casserole over a medium-high heat. Add beef and cook for 10 minutes, turning, until browned on all sides. Add wine and water. Cover and place casserole in oven. Roast for 1 1/2 hours or until beef is tender.
2 Once beef has been cooking for 1 hour, line a baking tray with baking paper. Place parsnips on tray and spray with oil. Roast for 25-30 minutes or until golden and tender.
3 While meat and parsnips are cooking, use a vegetable peeler to create courgette and carrot ribbons. Set aside.
4 Once parsnips and beef are cooked, transfer beef to a chopping board, keeping pan juices in casserole. Cover meat and parsnips with foil to keep warm.
5 To make gravy, place pan with juices over a medium-high heat. Sprinkle flour into pan juices and stir until combined. Add more water if needed. Add red currant jelly and stir until well combined. Bring mixture to the boil and allow to thicken (for about 2-3 minutes).
6 Meanwhile, bring a saucepan of water to the boil. Add courgette and carrot ribbons. Cook for 1-2 minutes or until just tender. Drain. Transfer gravy to a jug and stir through parsley. Thinly slice beef and serve with carrots, courgettes, parsnips and gravy.
Make it gluten free: Use cornflour instead of flour and check jelly (or cranberry sauce) is gluten free.
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Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 6g
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