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Roast Beef with Gravy
Roast Beef with Gravy

                                                                                                                                           Photo credit: G. Drakopoulos - Food Styling: T. Webb

  • Place the meat in a large bowl. Generously season with salt.
  • Fill a large pot with 1 liter water. Add the wine, vinegar, 1 onion, carrot, bay leaves, whole cloves, whole peppercorns, thyme and parsley. Bring to a boil.
  • Pour over the meat. Let it marinate in the refrigerator for 5 days. Turn it over twice a day so it can marinate evenly.
  • Remove from marinade and pat dry with paper towels. Reserve marinade and vegetables. Pass the marinade through a sieve and reserve 5 cups of it.
  • Heat 2 tablespoons of butter in a deep, large frying pan. Add the bacon and cook until it releases its fat and becomes crunchy.
  • Remove from frying pan with a slotted spoon. Add the beef to the butter and bacon fat and brown on all sides. Remove from pan and transfer to a baking pan.
  • Preheat oven to 160* C (320*F) Fan.
  • Add the remaining onions to the pan. Sauté until caramelized, over low heat.
  • Add the caramelized onions, 5 cups of reserved marinade and vegetables to the baking pan. Cover the meat with parchment paper and aluminum foil.
  • Roast for 2 ½ hours.
  • Remove from oven and pass the sauce through a sieve and into a bowl. Set aside.
  • Allow the meat to cool wrapped in aluminum foil.
  • Add the remaining butter to a saucepan and melt it over medium heat. Add the butter and sugar. Beat continuously with a hand whisk, until the mixture turns a light golden.
  • Add the sauce that we set aside, the lemon juice and raisins.
  • Cook until the gravy thickens, about 10 minutes.
  • Slice the meat and serve with the gravy, bacon and finely chopped parsley.
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Nutrition information per 100 gr.

Calories (kcal)
8 %
Total Fat (g)
8 %
Saturated Fat (g)
13 %
Total Carbs (g)
2 %
Sugars (g)
3 %
Protein (g)
48 %
Fibre (g)
2 %
Sodium (g)
8 %

*Based on an adult’s daily reference intake of 2000 kcal.