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Ingredientes
- 2 kg beef, rib
- Â Â salt, pepper
- 10 x garlic cloves
- 1 x onions, medium
- 30 gm butter
- 2 tsp cornflour
- 1/2 c. red wine
- 1 c. beef stock
- 1 tsp tomato paste
- 1 tsp garlic, crushed
- 1 Tbsp. Madeira
- 2 Tbsp. brandy
- 1 x bayleaf
- Â Â salt, pepper
Direcciones
- Make 4 incisions about 3 cm deep into the rib of beef with the point of a knife and stuff a clove of garlic into each. Sprinkle with pepper. Set on a rack in a roasting dish and cook at 220C (420F) allowing 15 min per 500 g for rare20 min per 500 g for medium.
- 25 min per 500 g for well done.
- It is best when slightly underdone.
- Remove from oven and allow to rest for 20 min before carving.
- Wine sauce:Finely dice onion.
- Dissolve cornflour in cool beef stock.
- In the same pan as you roasted the meat, saute/fry the onion in butter till golden brown. Add in wine, brandy, stock, and remaining ingredients. Stir till boiling, scraping up any roastng sediment from the pan. Add in any juices which run from the roasted meat. Simmer 5 min and strain into sauce boat.
- Carve the beef thin across the grain of the meat, arrange on a serving platter and garnish with Yorkshire puddings (see recipe), serve sauce separately in a sauceboat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 581g | |
| Recipe makes 4 servings | |
| Calories 1161 | |
| Calories from Fat 736 | 63% |
| Total Fat 81.79g | 102% |
| Saturated Fat 34.35g | 137% |
| Trans Fat 0.0g | |
| Cholesterol 307mg | 102% |
| Sodium 509mg | 21% |
| Potassium 1504mg | 43% |
| Total Carbs 7.13g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.77g | 1% |
| Protein 83.86g | 134% |
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