Roasted Beef with Red Wine Jus and Veggies
Jus is jus fancy gravy...or is it? I LOVE jus. I could and have been known to drink it. Essentially reduced wine with meat and other flavour infused with it, you seriously have to try this. They literally give you a drop or two at a fancy restaurant. But here you can have as much as you wish. And then there is the slow roasted beef. Mmmn, mmmm! Get onto those veggies and don't forget your Yorkshire Puddings, while you're working the comfort food angle. Jus delish!
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- 1 Piece of bolar blade beef 1-2kg
- pink salt flakes and pepper as needed BUY
- 50 Grams butter unsalted, plus more BUY
- 2 stalks of celery
- 2 carrots
- 1 red onion
- 4 garlic cloves
- 1 Litre liquid beef stock
- 50 Milliliters fish sauce
- 300 Milliliters red wine
- 1 Batch Sweet Potato Mash and veggies Recipe
Season the beef well with salt and pepper. Cover and allow to rest for 30 minutes.
Heat the butter in a hot pan. Caramelise the beef on all sides on a medium heat. Take your time with this, you want a nice crust on the outside of the beef.
Chop the vegetables roughly and place in the slow cooker. Place the beef on top. Add the beef stock, fish sauce and a splash of red wine. Cover and cook on low for 8 hours.
When you are happy that the beef is tender, remove from the slow cooker and place under a hot grill to crisp up the top.
Strain out enough of the cooking liquid for the jus that you think you require. (I say all of it!)
Place the jus in a medium saucepan with the rest of the wine and reduce on a steady boil until the jus has thickened slightly. Whisk in a nob of butter to make it glossy and help thicken. Keep hot.
Serve with Sweet Potato Mash, Brussel Sprouts and Peas.
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