a warming winter roast.  Recipe submitted by Ashley Farm Shop

Ingredients

• 1.3kg lean topside/silverside of beef
• 2 large sprigs freshly chopped rosemary
• Salt and pepper
• 25g plain flour
• 600ml good hot beef stock

Method

Place the joint on a chopping board and make several slashes over the surface. Season and rub the joint on both sides with the rosemary pressing into the slits. Place the joint on a metal rack in a large roasting tin and open roast basting occasionally.

In a small bowl mix together the balsamic vinegar and cranberry or redcurrant sauce. During the last 15 minutes of cooking remove the joint from the oven and brush with the glaze. Return to the oven to finish cooking. Transfer the beef to a large plate or platter, cover with foil and leave to rest for 5 – 10 minutes.

Meanwhile prepare the gravy; spoon off any excess oil from the tin leaving about 30ml of any rich juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again. At this point you could also a ‘slurp’ of good red wine!

Add the remaining stock and any meat juices from the plate, adjust the seasoning if required and simmer for 8 – 10 minutes, stirring occasionally until reduced to a well flavoured gravy. Strain before serving.

supplied by Ashley Farm Shop