Roast beef with Cumberland sauce
easy
60 mins
60 mins
Ingredients
- 500 g frozen peas
- 5 TABLESPOONS dry red wine
- 1 heaped Tsp cornstarch
- 6 TABLESPOONS redcurrant jelly
- 2-3 TEASPOONS spicy mustard
- 7-10 Tbsp grated peel of 1 each untreated orange and lemon
- 7-10 Tbsp Juice of 2 oranges and 1 lemon
- 5 TABLESPOONS Port wine
- 7-10 Tbsp Salt
- 7-10 Tbsp Sweet peppers
- 1 kg Potatoes
- 1 kg Roast beef
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS clarified butter
- 1 pinch Sugar
- 7-10 Tbsp Parsley
- 7-10 Tbsp Grease
Directions
- 1
Defrost the peas. For the sauce stir red wine and starch until smooth. Dissolve jelly in a pot while stirring constantly. Stir in mustard, orange and lemon peel. Stir until smooth and mix with orange and lemon juice and port wine.
- 2
Bring to the boil, add mixed starch while stirring and bring to the boil again. Season sauce with salt and paprika, let cool down. Wash potatoes and boil in water for 15-20 minutes. Then rinse with cold water, peel and leave to rest.
- 3
Meanwhile wash the roast beef and pat dry. Season with salt and pepper. Place on a greased baking tray and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes.
- 4
Heat 1 tablespoon of clarified butter. Fry the potatoes on all sides at medium heat for about 8 minutes. Season with salt and pepper. Blanch the peas for 3-4 minutes in little boiling water, drain and let them drain.
- 5
Heat 1-2 tablespoons of clarified butter in a pot. Swirl peas in it. Season with salt and sugar. Remove the roast beef. Leave to rest for 5 minutes, cut open and serve with vegetables, potatoes and sauce.
- 6
Serve garnished with parsley.
Nutrition Facts
770 kcal
78 g
17 g
68 g
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