Roast Beef with Rich Stout Gravy
is a recipe I've kept all to myself till now! It's great for an informal meal or just for fun on a winter's day. The beef is sliced thin, placed in a bread roll and dipped in the "gravy" which retains the sweetness of the stout, the onions and the parsnips. Side order of thick cut French fries and the world is your oyster, as they say!
How to make Roast Beef with Rich Stout Gravy:
Peel and thick slice the parsnips and onions. Place them in the base of a roasting dish with the beer. Season the joint with salt and freshly-ground black pepper then place it on top of the vegetables. Cover and cook in a preheated hot oven (Mk 7 - 425ºF - 220ºC) for 75-90 minutes depending on your preference. (30 minutes plus 20 minutes per pound for rare).
Remove from the oven and allow the meat to stand in a warm place for 15-20 minutes. Meanwhile, liquidise the parsnips and onions, bring to a simmer and stir well. If necessary, in order to thicken the dip, allow the liquid to boil for a few minutes. Season to taste, then serve in a small pot with each diner plate. Carve the meat into thin slices and heap them on a plate in the middle of the table, along with a basket of hot bread rolls, for people to help themselves