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Christmas Roast Beef

A festive centerpiece for holiday meals, this Christmas Roast Beef is tender, flavorful, and sure to impress family and friends.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Festive
Calories: 550
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 pieces onions Peeled and cut into wedges
  • 2 pieces carrots Peeled and chopped
  • 1/2 piece celery Cleaned and diced
  • 3 cloves garlic Peeled and halved
Roast Ingredients
  • 2 kg thick shoulder of beef Main cut for roasting
  • 2 tbsp rapeseed oil For searing the beef
  • 1 tbsp mustard For brushing on the beef
  • 2 tbsp tomato paste For flavoring the sauce
  • 750 ml red wine To deglaze and add flavor
  • 400 ml beef stock
  • 200 g cranberries For sauce
  • 1 tbsp cornflour To thicken the sauce
  • 8 pinches salt To season beef and vegetables
  • 1 tbsp JS Meat & Roast Seasoning For additional flavor

Method
 

Preparation
  1. Peel and cut the onions into large wedges.
  2. Peel and chop the carrots into large pieces.
  3. Clean and dice the celery.
  4. Peel and halve the garlic.
Cooking
  1. Preheat the oven to 180°C (top/bottom heat).
  2. Heat rapeseed oil in an ovenproof roasting tin.
  3. Season the shoulder of beef liberally with salt and brush with mustard.
  4. Place the beef in the hot roasting tin and sear on all sides for about five minutes.
  5. Remove the beef and add prepared vegetables to the same pan; fry for four minutes.
  6. Add tomato paste and stir for two additional minutes.
  7. Deglaze the pan with red wine, scraping up flavorful bits from the bottom.
  8. Allow wine to reduce by half, then add beef stock and season with JS Meat & Roast Seasoning.
  9. Bring the mixture to a boil, return the beef to the roasting tin, and cover.
  10. Braise the beef for two hours, reducing the oven temperature to 150°C after 30 minutes.
  11. Remove the beef and let it rest covered for ten minutes.
  12. Strain the stock through a sieve into a saucepan, pressing out the liquid.
  13. Add cranberries to the strained stock, bring to a boil, and thicken with cornflour slurry.
  14. Slice the roast beef against the grain and serve with sauce.

Notes

For variations, consider marinating the beef overnight or using different herbs. Ensure your serving dishes are warm for an elevated dining experience.