{"id":902,"date":"2015-12-14T09:09:07","date_gmt":"2015-12-14T09:09:07","guid":{"rendered":"http:\/\/cattle-farm.ancorathemes.com\/?p=902"},"modified":"2020-11-06T06:28:38","modified_gmt":"2020-11-06T06:28:38","slug":"perfect-roast-beef","status":"publish","type":"post","link":"https:\/\/woodsbutchers.com\/?p=902","title":{"rendered":"ROAST BEEF WITH CARAMELISED ONION GRAVY RECIPE by GORDON RAMSEY"},"content":{"rendered":"<div class=\"hero-image-recipe pure-g  full-width-container\">\n<div class=\"imagebg\"><img decoding=\"async\" src=\"https:\/\/www.gordonramsay.com\/assets\/Uploads\/_resampled\/CroppedFocusedImage192072050-50-RoastBeef.jpg\" alt=\"RoastBeef\"><\/div>\n<\/div>\n<div class=\"recipe-container pure-g  full-width-container clearfix\">\n<aside class=\"recipe-ingredients pure-u-1 pure-u-md-1-3\">\n<h3>INGREDIENTS<\/h3>\n<ul class=\"recipe-division\">\n<li>1 head of garlic (about 12 cloves), cut in half<\/li>\n<li>5 thyme sprigs, leaves picked, plus 1 extra<\/li>\n<li>1.8kg beef sirloin<\/li>\n<li>3\u20134 tbsp olive oil<\/li>\n<li>4 large onions, sliced<\/li>\n<li>150g plain flour<\/li>\n<li>500ml red wine<\/li>\n<li>1.5 litres hot beef stock<\/li>\n<\/ul>\n<\/aside>\n<article class=\"recipe-instructions pure-u-1 pure-u-md-2-3\">\n<div class=\"cookieconsent-optin-necessary\">\n<div class=\"social-share\">\n<div class=\"addthis_sharing_toolbox\" data-url=\"https:\/\/www.gordonramsay.com\/gr\/recipes\/roast-beef-with-caramelised-onion-gravy\/\" data-title=\"Roast Beef with Caramelised Onion Gravy Recipe\" data-description=\"This mouth watering Roast Beef with Caramelised Onion Gravy recipe will be a hige hit with the whole family. Try Gordon's recipe here.\">\n<div id=\"atstbx\" class=\"at-share-tbx-element addthis-smartlayers addthis-animated at4-show\" role=\"region\" aria-labelledby=\"at-f604c172-f281-45c8-bafe-206075555aee\"><span id=\"at-f604c172-f281-45c8-bafe-206075555aee\" class=\"at4-visually-hidden\"><\/span><\/p>\n<div class=\"at-share-btn-elements\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<h3>COOKING INSTRUCTIONS<\/h3>\n<p>SERVES 6-8<\/p>\n<ol class=\"recipe-division\">\n<li>Rub the garlic halves and thyme leaves all over the beef. Place the joint in a large dish, drizzle over the olive oil, then rub it into the meat all over. Cover and leave to marinate in the fridge for 1\u20132 days before you cook it (you don\u2019t have to marinate the beef in advance, but it does make it super tasty! \u2013 see Tip). Take the beef out of the fridge about an hour before cooking, to let it come up to room temperature.<\/li>\n<li>Preheat the oven to 190\u00b0C\/170\u00b0C fan\/Gas 5.<\/li>\n<li>Preheat a dry frying pan until very hot, then sear the beef over a high heat until it\u2019s coloured on all sides. Place the beef in a large, hob-proof roasting tray with the garlic halves and the thyme sprig and roast for about 45 minutes for medium rare (or until it reaches 45\u201347\u00b0C in the centre, if you have a meat thermometer). Add 10\u201312 minutes for medium (or until it reaches 55\u201360\u00b0C in the centre), or add about 20 minutes if you like it well done (or until it reaches 65\u201370\u00b0C in the centre).<\/li>\n<li>Transfer the beef to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes, and anything up to 40 minutes, before serving.<\/li>\n<li>Meanwhile, to make the gravy, place the roasting tray over a low heat on the hob, add the onions to the juices in the tray and cook gently for about 20 minutes, stirring occasionally, until really soft and caramelised. Stir in the flour until combined, then whisk in the red wine, making sure there are no lumps. Bring to the boil, whisking, then bubble rapidly until the red wine has reduced by half. Stir in the hot stock, then cook over a medium heat for about 8 minutes, stirring occasionally, until reduced to a thick gravy.<\/li>\n<li>Carve the beef thinly and pour the gravy into a warm jug. Serve with Yorkshire Puddings and steamed chard.<\/li>\n<\/ol>\n<p>TIP<\/p>\n<p>If you prefer not to marinate the beef before cooking, simply place the garlic\/thyme and oil rubbed joint of beef in a large roasting tray. Continue to sear and roast as in step 3 onwards.<\/p>\n<\/div>\n<\/article>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Roast beef\u00a0recipe is\u00a0perfect\u00a0for a Sunday lunch<\/p>\n","protected":false},"author":1,"featured_media":2125,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[],"class_list":["post-902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/woodsbutchers.com\/index.php?rest_route=\/wp\/v2\/posts\/902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/woodsbutchers.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/woodsbutchers.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/woodsbutchers.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/woodsbutchers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=902"}],"version-history":[{"count":3,"href":"https:\/\/woodsbutchers.com\/index.php?rest_route=\/wp\/v2\/posts\/902\/revisions"}],"predecessor-version":[{"id":2620,"href":"https:\/\/woodsbutchers.com\/index.php?rest_route=\/wp\/v2\/posts\/902\/revisions\/2620"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/woodsbutchers.com\/index.php?rest_route=\/wp\/v2\/media\/2125"}],"wp:attachment":[{"href":"https:\/\/woodsbutchers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/woodsbutchers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/woodsbutchers.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}