My favorite dish; roast beef with vegetables and gravy. It makes the ultimate Sunday lunch, but since we live in Doha, Friday is the new Sunday.
It’s not as difficult as you think, but it requires time to get everything ready plus the meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. I am not doing it in the oven, as i adapt my mom’s recipe, for a perfect pot roast beef that makes its own succulent gravy.
I chose a topside beef (1.2kg), this cut comes from the inner muscle of the thigh, it’s reasonably tender and very lean so it makes a good roasting joint. Check the meat cuts guide for useful info about the meat to choose.
You will need: (serving 4-6 persons)
- 1.2kg topside beef
- 5 garlic cloves roughly crushed
- salt and pepper for seasoning
- 100g butter
- 1 1/2 cup red wine good quality
- 1 cup water
- 1 1/2 tbsp flour
Take your beef out of the fridge 30 minutes before cooking. Make 6-7 small cuts in the meat and stuff them with the crushed garlic. Season all sides with salt and pepper.
In a large pot heat the butter and sear the meat, turning as needed, for about 4-5 minutes on each side (the top and bottom as well), or until the beef is brown. Add the water then wine and bring to boil. When bubbles start to form, cover the pot and lower the heat. Now cook for 75-90 minutes or so depending how well done you want it.
Remove the beef from the pot and let it rest at least half an hour. I recommend 3 hours for better slicing.
Meantime prepare the vegetables you like to serve with the meat, i did carrots and broccoli (steamed then sautéed with butter, salt and pepper), mushroom and corn (out of tins) and sautéed with butter, salt and pepper. and finally potato cubes (fried then sautéed with butter, salt and pepper) you can replace with mashed potato if you like. Some people like to serve it also with peas, green beans and shallots. Choose your veggies to your liking.
To prepare the gravy, take the juices from the pot and add 1 1/2 tbsp of flour to thicken it a bit. (roux style)
I can never get enough of it, i like to have leftovers in a baguette sandwich with dijon mustard, or if i have a remaining gravy i serve it the next day with pasta.