Ginger Beer Roast
This is what my husband made. For the full story, please visit my blog. Enjoy!
Total Steps
8
Ingredients
12
Tools Needed
7
Ingredients
- 500 grams Rolled Roast of your choice (topside used)
- 1 big handful baby carrots, cut to bite size
- 1 bulb large fennel, sliced into wedges
- 2 onions medium red, peeled
- 4 cloves garlic
- 4 potatoes waxy, quartered
- 2 sprigs rosemary
- 1 cup ginger beer
- 1 teaspoon cornstarch (plus a little water for mixture)
- 3 tablespoons canola oil
- salt
- pepper
Instructions
Step 1
Heat canola oil in a shallow oven-proof pan. Lightly brown the meat. Season the meat with salt and pepper to taste. Remove the browned meat from the pan.
Step 2
Add all prepared vegetables (baby carrots, fennel, red onions, garlic, potatoes) to the same pan and stir to coat evenly with the pan drippings/oil. Season the vegetables with salt and pepper.
Step 3
Place the browned meat on top of the vegetables in the pan.
Step 4
Strip off rosemary leaves from the stalks and sprinkle them into the pan. Alternatively, leave the rosemary on the stalks and remove them before preparing the gravy.
Step 5
Place the uncovered pan in a preheated oven at 150˚C. Roast for 45 minutes for medium-rare meat.
Step 6
Remove the pan from the oven.
Step 7
Carefully remove the meat and vegetables from the pan and set them aside. Deglaze the pan with ginger beer, scraping up any browned bits. Thicken the resulting sauce with the cornstarch mixture (cornstarch mixed with a little water).
Step 8
If applicable, remove any cooking twine from the roast. Carve the meat and serve immediately with the prepared gravy and roasted vegetables.