Ginger Beer Roast
By: ping
Published: Saturday, October 9, 2010 - 4:32am

Ingredients




500 grams Rolled Roast of your choice (we used topside)
1 big handful baby carrots, cut to bite size
1 large fennel bulb, sliced into wedges
2 medium red onions, peeled
4 cloves garlic
4 waxy potatoes, quartered
2 sprigs rosemary
1 cup ginger beer
1 teaspoon cornstarch+ a little water
3 tablespoons canola oil
salt, pepper to taste

Preparation

1 Heat oil in a shallow oven proof pan. Lightly brown meat. Season to taste. Remove from pan. 2 Throw in all vegetables in the same pan and stir to coat evenly. Season vegetables. 3 Place browned meat on top of vegetables. 4 Strip off rosemary leaves from stalk and sprinkle into pan. Alternatively, you can leave the rosemary on the stalks and remove before preparing the gravy. 5 Place uncovered in preheated oven at 150˚C for 45 mins for medium rare. 6 Remove from oven. 7 Put aside meat and vegetables. Deglaze pan with ginger beer. Thicken sauce with cornstarch mixture. 8 Remove twine, carve and serve with gravy.

About


This is what my husband made. For the full story, please visit my blog. Enjoy!