Beef With Redcurrant, Rosemary And Garlic Glaze
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Beef rib roast joint | |
| 3 | T | Redcurrant jelly |
| 2 | T | Freshly chopped rosemary |
| 2 | Cloves garlic, crushed | |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | T | Coarse grain mustard |
| Redcurrants and fresh | ||
| rosemary to garnish |
INSTRUCTIONS
Preheat the oven to 200 øC, 400 øF, Gas Mark 6. Cook the rib roast joint following instructions on the pack. Meanwhile, melt the redcurrant jelly and stir in the rosemary, garlic and seasoning. Add the mustard. 20 minutes before the end of the cooking time, spoon half the glaze over the meat and continue to cook, uncovered. Transfer to a warmed serving plate. Drain off any fat and stir the meat juices into the remaining glaze. Heat through and spoon over the beef just before serving. Garnish with fresh redcurrants and sprigs of rosemary. Converted by MC_Buster. NOTES : A delicious blend of flavours complementing each other, this roast is a special dish for any occasion. A 1.25kg (3lb) rib will serve 4-6 approx Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 798
Calories From Fat: 494
Total Fat: 55.1g
Cholesterol: 182mg
Sodium: 708.7mg
Potassium: 123.2mg
Carbohydrates: 6.1g
Fiber: 1.9g
Sugar: <1g
Protein: 71.3g