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Sunday, 6 November 2011

Roast Beef with Sage and Garlic Incisions

The concept here is the same as studding meat with rosemary sprigs and slivers of garlic as is common particularly with roasted lamb legs. I read about it in an excellent Italian cook book of my sister in laws. I actually prefer this method as I find that the garlic is less likely to burn (which tastes like sin) and you can alter it to suit your needs. For example you could just as easily use this concept with a pork loin and instead of using herbs, slap in some pesto. Any combination of herbs would work well, even some citrus. Be creative.
The use of yoghurt to finish the gravy for this was wicked.

2kg rump roast
Sage leaves
3 or 4 garlic cloves
Porcini salt
Olive oil
2 leeks trimmed, halved length ways
2 carrots halved length ways
3 spring onions trimmed
5 or 6 whole garlic cloves
1 field mushroom
1 tbs sugar
Chicken stock (maybe 2 cups?)
Yoghurt (2 tbs or more)
Minced parsley
Steamed vegetables

Preheat an oven to 230C. Mince the sage and garlic with a knife until quite fine, then mix in enough porcini salt and some cracked pepper. Using a small sharp paring knife, make an incisions at some point in the roast, pull the knife out and push your pointer finger into the hole to make it wider. Repeat the process as many times as you like. Use a tea spoon and your fingers to fill each hole then kind of seal it back over. Salt and pepper the roast and rub some oil all over. Oil enough of the bottom of your roasting tray to fit the roast. Layer the leek, spring onions, carrots, garlic and field mushroom into the roasting tray, pour over a little more oil then top with the meat.

Place into the preheated oven at 230C for 20 minutes then reduce to 180C. To calculate your cooking time go, 20 mins per 450 gms plus an additional 20 minutes. If you are too lazy to work this out, about 30 mins per 500 gms but check it 10 minutes before the cooking time ends. To check, skewer the roast at its thickest part, if blood gushes out, put it back in for 10 minutes, if it dribbles out and feels firm its medium, remove it to a clean plate, cover and allow to rest.

To make the gravy, remove the trivet (veg underneath), remove the garlic skin and blend the lot until it is a paste. Pour out all of the fat from the roasting tray and place on the stove top on a medium heat. Sprinkle in the sugar over where the element would be and cook until it begins to caramelise. Deglaze the pan with the stock and scrape up any bits. Pour the chicken stock into a saucepan over a medium heat, add in the blended vegetables and reduce until you reach your desired consistency. When the sauce is thick enough, pour in any resting juice from the meat, stir in the yoghurt and chopped parsley. Check for seasoning.

Slice the meat across the grain, arrange on plates along with the vegetables and potato wedges. Spoon over some gravy and eat straight away.

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