Decadent roast beef recipe with red wine and blackcurrant
Are you tired of making the same old roast beef recipe for dinner every week? Look no further than this roast beef cooked with red wine and blackcurrant squash recipe. The marriage of juicy beef, rich red wine sauce, and sweet blackcurrant squash will make for a meal that’s sure to impress.
Not only is this recipe easy to make, but it also uses ingredients that you likely already have on hand – garlic cloves, onions, thyme, pepper, salt, water, and of course, red wine. Plus, the addition of blackcurrant squash adds a unique twist to a classic dish.
One of the best things about this recipe is its versatility. It can be used for a special occasion or a weeknight dinner. It’s perfect for cozy nights in or for entertaining guests. No matter the occasion, this roast beef recipe cooked with red wine and blackcurrant squash is sure to satisfy your taste buds and leave your guests asking for more.
Why You’ll Love This Recipe
If you’re a fan of hearty meals that pack a punch of flavor, then you are going to love this Roast Beef Cooked with Red Wine and Blackcurrant Squash Recipe. This recipe is not your ordinary roast beef; it is a meal that sings with every bite.
Firstly, this recipe is made with simple and easily available ingredients such as garlic cloves, onions, thyme, pepper, salt, water, red wine, and a joint of beef. As someone who is passionate about cooking beef recipes, I can assure you that the best results often come from the simplest recipes.
One of the secrets of this recipe is the use of red wine sauce, which makes for an excellent accompaniment to any beef tenderloin. The warm spices in the wine sauce work their magic on the roast beef while blending beautifully with the blackcurrant squash.
Additionally, this Roast Beef Cooked with Red Wine and Blackcurrant Squash Recipe can be cooked in a slow cooker or stove pot roast; it creates the most tender roasted beef that will melt in your mouth with every bite.
Lastly, I recommend pairing this roast beef with a nice glass of best dry red wine; it will perfectly complement the deep flavor of the meat. Trust me when I say that one taste of this meal and you’ll be hooked!
In summary, whether you’re making dinner for your family or hosting a dinner party with friends over, this Roast Beef Cooked With Red Wine and Blackcurrant Squash Recipe makes for an elegant and delicious option that everyone will enjoy – and it’s easy to make! So why not try it out today? You won’t regret it!
Ingredient List
Here are the ingredients you will need for this delicious Roast Beef Cooked With Red Wine and Blackcurrant Squash Recipe:
- 1 joint of beef (3-4 lbs)
- 2 onions, coarsely chopped
- 2 garlic cloves, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 pint water
- 1 pint red wine
- Vegetable oil
- Blackcurrant squash (50 ml)
- Beef or chicken stock (optional)
Make sure to use a good quality beef tenderloin or rib roast for the best results. You can also use a slow cooker for this recipe if you prefer. The red wine should be a dry and full-bodied variety, such as a Cabernet Sauvignon or Merlot. The blackcurrant squash can be found at most supermarkets, or you can make your own by mixing blackcurrant jam with water until it reaches the desired consistency. And don’t forget to have some beef or chicken stock on hand in case you need to adjust the sauce for the final dish!
The Recipe How-To
Step 1: Preheat and Prep the Oven
Preheat your oven to 180°C. Take out your joint of beef from the fridge and allow it to come to room temperature for about an hour before cooking.
Step 2: Season the Beef
In a small bowl, mix together 1 teaspoon of salt, 1 teaspoon of freshly ground pepper, and the leaves from a few sprigs of thyme. Rub the mixture all over the beef.
Step 3: Sear the Beef
Heat up some vegetable oil in a roasting pan on high heat. When hot, add your seasoned beef and sear it on all sides until brown. This should take about 10 minutes.
Step 4: Add Garlic and Onions
Peel and chop 2 coarsely chopped garlic cloves and 2 coarsely chopped onions. Reduce it to medium heat and add them to the roasting pan. Cook for approximately 3 minutes until they are soft.
Step 5: Pour Red Wine and Blackcurrant Squash
Add a splash of water (about 1 pint) to deglaze the pan. After that, add 1 bottle of red wine, a few good spoonfuls of Jamie Oliver’s blackcurrant squash, 50 ml blackcurrant syrup or jam, and allow it boil.
Step 6: Roast in the Oven
Put your roasting pan into your preheated oven with lid/top covered tightly. Roast slowly for about three hours until beef tenderloin is tenderest.
Step 7: Remove from Oven and Rest
Remove the roasting pan from oven and tip off the surrounded fat. Move the beef onto a cutting board with foil being laid ontop. Rest for at least 20 minutes.
Substitutions and Variations
While this recipe calls for specific ingredients, there are some substitutions and variations you can make to personalize the dish to fit your tastes or what you have available in your pantry. Here are a few suggestions:
– Beef tenderloin: If you prefer a different cut of beef or if beef tenderloin is not available, you can substitute it with a rib roast or a pot roast. Keep in mind that each cut has its own cooking time so adjust accordingly.
– Red wine: Any good quality dry red wine will work for this recipe, but if you don’t want to use wine, you can substitute it with beef broth.
– Blackcurrant squash: If you cannot find blackcurrant squash, you can substitute it with blackcurrant syrup or juice. Alternatively, other fruit jams such as raspberry or blackberry can also be used.
– Garlic cloves: If you don’t like garlic or if you’re allergic to it, you can omit it from the recipe.
– Thyme: Rosemary, oregano, or sage would be great substitutes for thyme.
– White Rabbit Gastropub twist: To give this recipe a unique twist like they do at the White Rabbit Gastropub, try adding some banana shallots to the mix. They add a unique sweetness that pairs perfectly with the savory flavors of the beef.
Remember that substitutions are meant to enhance your experience, so make sure to choose ingredients that work well together and keep the integrity of the dish intact.
Serving and Pairing
This delicious roast beef cooked with red wine and blackcurrant squash is an impressive dinner option that is perfect for any special occasion. When it comes to serving and pairing, there are several flavorful combinations that you can consider.
For a classic pairing, consider serving this roast beef dish alongside some roasted vegetables like carrots, potatoes, or parsnips. The sweetness of the vegetables provides a perfect balance to the rich flavors of the meat.
If you are looking for something more sophisticated, then you may want to consider pairing this dish with a glass of dry red wine. A full-bodied cabernet sauvignon or Merlot would be an excellent choice. The robust flavors of the wine will complement the rich and savory flavors in the dish.
If you want to get creative with your pairings, then why not try something a little different? For a unique flavor combination, try serving this dish with some creamy mashed sweet potatoes or a zesty arugula salad. You could also add some crusty bread on the side to soak up all of those wonderful wine sauces.
Overall, this roast beef cooked with red wine and blackcurrant squash is an incredibly versatile dish that can be paired with many different flavors and textures. Experiment and have fun finding the perfect combination that works for you!
Make-Ahead, Storing and Reheating
One of the advantages of this roast beef cooked with red wine and blackcurrant squash recipe is that it can be reheated and served a few days after it has been initially prepared. It works particularly well as leftovers and can be used to create new dishes such as sandwiches or a beef stew.
To make this recipe even more convenient, you can prepare the entire dish ahead of time and store it in the fridge until you’re ready to reheat and serve. To do this, follow the recipe until step 5, which is where you transfer your joint of beef into the oven. At this point, you can remove it from the oven once it has been sealed and slightly browned on all sides. Cover your dish with some aluminium foil, let it rest in room temperature, then place in the refrigerator for up to two days.
When you’re ready to reheat and serve your roast beef, preheat your oven to 200°C. Remove any fat that has solidified on top of the sauce before reheating. Pour 1 pint of water over the meat before covering with foil; this will help prevent it from drying out while being reheated. Roast for approximately one hour or until heated through entirely.
Another option for reheating your roast beef tenderloin is using a slow cooker. Place leftover meat in the slow cooker with some sauce or red wine gravy before turning on low heat; this will slowly bring everything back up to a nice temperature without overcooking the dish.
Lastly, if you want to enjoy your roast beef without actually reheating it, you can simply slice off some pieces straight from your roasted joint of beef cold from your refrigerator then paired with a warm side dish or served on bread. This will give you an entirely different experience which is just as satisfying as enjoying it freshly cooked.
Tips for Perfect Results
If you want to impress your guests or simply treat yourself to a hearty meal, this recipe for Roast Beef Cooked With Red Wine and Blackcurrant Squash is the perfect choice. While it may seem intimidating, cooking beef can be relatively straightforward if you take care with a few key steps. Here are some tips to help you achieve perfectly cooked roast beef with a deliciously rich wine sauce:
1. Buy Quality Beef: To achieve the best results, it’s important to start with high-quality beef. Look for a well-marbled joint of beef or beef tenderloin from a reputable butcher.
2. Season Generously: Don’t be afraid to use plenty of salt and pepper to season your roast beef before cooking. This will help enhance the meat’s natural flavors and give it that crispy, golden-brown crust.
3. Sear Before Roasting: For an extra layer of flavor and texture, sear your beef in a hot pan before roasting it in the oven. This will help create that beautiful caramelized crust that everyone loves.
4. Use Wine as Cooking Liquid: Cooking your beef in red wine instead of water will add depth and richness to the gravy or sauce. Choose a dry red wine that you would actually drink which complements the flavor of beef such as Cabernet Sauvignon, Bordeaux or Merlot.
5. Rest your Meat: Once you have cooked your roast beef, let it rest for at least 15 minutes before carving. This allows the juices to redistribute and ensures that your meat is juicy and tender.
By following these simple tips, you can ensure that your Roast Beef Cooked With Red Wine and Blackcurrant Squash recipe turns out perfectly every time. So go ahead and impress your guests with this mouth-watering dish!
Bottom Line
In conclusion, this roast beef cooked with red wine and blackcurrant squash recipe is not only delicious but also easy to make. With its tender and juicy meat that’s cooked in a flavorful wine sauce, and the sweet tang of the blackcurrant squash, this dish is a showstopper at any dinner table.
By using the best dry red wine and fresh ingredients like garlic cloves, onions, thyme, and pepper, you can enhance the natural flavors of the beef tenderloin. Whether you’re hosting an intimate dinner with friends or looking for a Sunday supper recipe to share with your family, this roast beef recipe is sure to delight all.
Finally, don’t be afraid to get creative and experiment with different substitutions and variations. You could try using a slow cooker or adding some banana shallots to elevate the flavors even more. And if you’re feeling adventurous, why not serve it alongside some roasted vegetables drizzled with white rabbit gastropub red wine gravy?
So go ahead and give this recipe a try – I promise you won’t be disappointed! Happy cooking!
Roast Beef Cooked With Red Wine and Blackcurrant Squash Recipe
Ingredients
- 2 kg joint of beef
- 1 pint blackcurrant squash
- 1 pint red wine
- 2 pints water
- 1 pinch salt
- 1 teaspoon pepper
- 1 teaspoon thyme
- 2 onions, quartered
- 4 garlic cloves
Instructions
- In a hot pan with a bit of oil, seal the beef joint.
- Bring to the boil the wine, squash and water and add garlic, onions, thyme, salt and pepper.
- Add roasting joint and boil for 1.5 hours.
- Remove beef and set aside to rest.
- Sieve the sauce, so you are left with the liquid only.
- Place the liquid in a pot and bring to the boil, adding a little cornflour and when heat reduced, add some cream.
- Season to taste and serve.
- Great accompaniment to roast potatoes and mixed roast vegetables.
Add Your Own Notes
Nutrition
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