Roast beef with balsamic onions and a red wine juice

Roast beef with balsamic onions and a red wine juice

A simple beef roast is enhanced with onions roasted and basted with balsamic vinegar and red wine, the result is truly memorable. Spoon a little of the yummy pan juices over the beef and onions when serving.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 1½ kg blade roast
  • 50 g prosciutto, finely chopped
  • 3 large cloves garlic, crushed
  • 1 tbsp thyme leaves
  • ½ bunch extra of thyme
  • 2 tbsp olive oil
  • 16 (550g) whole baby brown onions, unpeeled
  • ½ cup balsamic vinegar
  • 1 cup full bodied red wine
  • 2 tbsp brown sugar
  • 15 g unsalted butter
  • roasted potatoes and steamed green vegetables (beans and sugar snaps) to serve

Method

1.
Preheat oven to 160ºC. Brush the beef with a little oil and season well with salt and pepper. Mix together the prosciutto, garlic, thyme and olive oil. Rub over the top of the beef.
2.
Place beef into roasting dish with the onions and the half bunch thyme. Pour over the balsamic vinegar and the red wine. Roast for 75 minutes for rare, 90 minutes for medium and 105 minutes for well done. For ease and accuracy use a meat thermometer.
3.
Remove beef from oven, loosely cover with foil and rest for 15 minutes. Place the onions in a serving dish.
4.
Add the brown sugar to the roasting dish, place on cooktop and stir to dissolve over a low heat. Add the butter and stir until just melted. Strain liquid through a fine sieve. Slice the beef and serve with the red wine juice, the onions and roasted potatoes and steamed green vegetables.

Essential Tips

  • Suggested roasting times per 500g for: Silverside, blade, round, topside, eye round, oyster blade. Cook at 160ºC. Rare 20-25 min per 500g, Medium 25-30 min per 500g, Well done 30-35 min per 500g.
  • Tip: Judging your roast’s degree of doneness using a meat thermometer. The internal temperature for: Rare – 55-60ºC, Medium rare – 60-65ºC, Medium – 65-70ºC, Medium well – 70-75ºC, Well done – 75ºC.
  • You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

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Roast beef with balsamic onions and a red wine juice

Roast beef with balsamic onions and a red wine juice
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