2 carrots, peeled and roughly cut into pieces
1 onion, peeled and roughly cut into wedges
15 g pack fresh thyme
3 - 5 fresh bay leaves
1.5 kg beef joint
400 g can chopped tomatoes
1 tbsp soft brown sugar
1 tbsp smoked paprika or paprika
1 tbsp French mustard
1 tbsp lemon juice
1 tbsp tomato ketchup
1 tbsp cider vinegar
450 ml water
300 ml red wine
1 onion, peeled and roughly cut into wedges
15 g pack fresh thyme
3 - 5 fresh bay leaves
1.5 kg beef joint
400 g can chopped tomatoes
1 tbsp soft brown sugar
1 tbsp smoked paprika or paprika
1 tbsp French mustard
1 tbsp lemon juice
1 tbsp tomato ketchup
1 tbsp cider vinegar
450 ml water
300 ml red wine
method
1. Preheat the oven to 200°C, 400°F, gas mark 6.
2. Place the carrots, onion, thyme and bay leaves into a large roasting tin. Seal the beef joint in a frying pan over a moderate heat and place on top of the vegetables.
3. In a food processor liquidise together the tomatoes, sugar, paprika, mustard, lemon juice, ketchup, cider vinegar, water and wine until smooth.
4. Pour over the beef joint and roast for 25 minutes per lb plus 25 minutes extra. Leave to stand for 10 minutes before carving. Strain off excess sauce and serve alongside the roasted beef
2. Place the carrots, onion, thyme and bay leaves into a large roasting tin. Seal the beef joint in a frying pan over a moderate heat and place on top of the vegetables.
3. In a food processor liquidise together the tomatoes, sugar, paprika, mustard, lemon juice, ketchup, cider vinegar, water and wine until smooth.
4. Pour over the beef joint and roast for 25 minutes per lb plus 25 minutes extra. Leave to stand for 10 minutes before carving. Strain off excess sauce and serve alongside the roasted beef
serving amount
serves: 6-8
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