Roast beef with cranberry chutney

Name: Roast beef with cranberry chutney
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1 kg Roast beef; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 4-5 Onions (about 100 g each); 3 TABLESPOONS colourful peppercorns; 2 stem(s) flat leaf parsley; 3 TABLESPOONS medium hot mustard; 150 g Cranberries (fresh or frozen); 75 g demerara sugar; 1 Star Anise; 2 small cinnamon sticks; 100 ml Vegetable stock (from the glass); 5 TABLESPOONS Port wine; 1 TABLESPOON dark sauce thickener; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 1 kg Potatoes; 1 l Frying fat; 7-10 Tbsp fried parsley; 7-10 Tbsp wooden sticks; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1 kg Roast beef
1 TABLESPOON Oil
7-10 Tbsp Salt
4-5 Onions (about 100 g each)
3 TABLESPOONS colourful peppercorns
2 stem(s) flat leaf parsley
3 TABLESPOONS medium hot mustard
150 g Cranberries (fresh or frozen)
75 g demerara sugar
1 Star Anise
2 small cinnamon sticks
100 ml Vegetable stock (from the glass)
5 TABLESPOONS Port wine
1 TABLESPOON dark sauce thickener
7-10 Tbsp Pepper
2 TABLESPOONS Flour
1 kg Potatoes
1 l Frying fat
7-10 Tbsp fried parsley
7-10 Tbsp wooden sticks
7-10 Tbsp Aluminium foil

Directions

1
Wash the roast beef and pat dry. Remove tendons and fat. Rub with oil and salt. Place on the fat pan of the oven and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Peel the onions. For the crust, finely dice one onion.
2
Coarsely crush the peppercorns. Wash and chop parsley. Mix prepared ingredients and mustard. Spread on the roast beef after half the frying time. Wrap the roast beef in aluminium foil after frying and let it rest for 10 minutes. For the chutney, finely dice 1 onion. Wash the cranberries. Boil up with 150 ml water, sugar, aniseed and cinnamon sticks. Cover and cook for about 20 minutes. Add stock and port wine, bring to the boil, thicken with sauce thickener if necessary. Season to taste with salt and pepper.
3
Wash the cranberries. Boil up with 150 ml water, sugar, aniseed and cinnamon sticks. Cover and cook for about 20 minutes. Add stock and port wine, bring to the boil, thicken with sauce thickener if necessary. Season to taste with salt and pepper. Cut the remaining onions into slices, fix with wooden sticks and flour lightly. Peel and wash potatoes, dab dry well and cut into slices. Pre-cook potatoes in hot frying fat for 3 minutes, drain on kitchen paper. Fry the onion and potato slices in portions in hot frying fat for 3-4 minutes until golden brown. Cut the roast beef open, arrange with chutney and deep-fried vegetables. Serve garnished with deep-fried parsley
4
Cut the remaining onions into slices, fix with wooden sticks and flour lightly. Peel and wash potatoes, dab dry well and cut into slices. Pre-cook potatoes in hot frying fat for 3 minutes, drain on kitchen paper. Fry the onion and potato slices in portions in hot frying fat for 3-4 minutes until golden brown. Cut the roast beef open, arrange with chutney and deep-fried vegetables. Serve garnished with deep-fried parsley
5
With 6 people: