- Preheat the oven (Gas mark 4, 180°C, 350°F ). Weigh and calculate the cooking time for the beef. Place onto a rack in a roasting tin and open roast for the calculated time.
- Place the potatoes, onions and garlic cloves in a separate tray and drizzle with the oil.
- Roast at the same time as the beef, or for slightly less time if cooking a large joint.
- After 30 minutes, remove the garlic. Squeeze the roasted garlic out of their skins and place in a saucepan.
- Add the port and cranberry sauce. Heat until the cranberry sauce has melted.
- Twenty minutes before the end of the cooking time, glaze the joint with a couple of spoonful’s of the glaze. Repeat during the last 10 minutes.
- When the joint is cooked remove from the roasting tin and add 300ml (½pt) water or stock to the pan, stirring to remove any crispy bits.
- Pour the stock into the saucepan with the remaining glaze, bring to the boil and add the gravy granules. Heat for 1-2 minutes until the gravy is thickened.
Recipe from MeatMATTERS.
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Serve the beef with the roasted potatoes, port and cranberry gravy and seasonal green vegetables.
Lean boned and rolled beef sirloin, rib or topside joint (allow 100g/4oz per person for boneless and 225g/8oz per person for bone-in joints) 900g/2lbs potatoes, peeled and cut into large chunks 3 Red onions, peeled and halved 8-10 Garlic cloves, with skin on 1tbsp Oil 1/4pt Port 4tbsp Cranberry sauce 1tbsp Gravy granules
Time: 15 minutes Serves: 6-8 Nutrition: 1338 KJ, 7g Fat, 2g Sat Fat