Balsamic Roast Beef with Potatoes and Onions
Ingredients
- Ingredients
- 1 ⅕ kilograms Roast beef (such as shoulder)
- salt
- freshly ground peppers
- Pastry flour (for dusting)
- vegetable oil (for frying)
- 3 onions
- 100 milliliters dark balsamic vinegar
- 300 milliliters Beef stock
- 250 milliliters Whipped cream
- 700 grams small, waxy potatoes
- 250 grams onions
- 2 garlic cloves
- 2 thyme
- 1 rosemary
- 1 Tbsp olive oil
- cornstarch (as needed)
Preparation steps
Preheat oven to 160°C (approximately 325°F).
Rinse meat, pat dry, season with salt and pepper and sprinkle with a little flour. Sear until brown in a roasting pan in hot oil. Peel onions, cut in half and add to meat. Briefly cook and then remove meat and onions. Deglaze pan drippings with balsamic and boil down. Add meat again and drizzle with balsamic from pan. Bring to a boil. Add onions again and cream. Cover and roast for 2 1/2-3 hours in oven. Turn meat as needed and pour in stock as needed.
Scrub potatoes thoroughly. Peel onions and cut into quarters. Place a large piece of aluminum foil on a baking sheet and top with potatoes, onion, garlic and herbs. Season with salt, pepper and oil. Seal and place in oven during last 40-45 minutes.
Remove meat from roasting pan, wrap in aluminum foil and keep warm in the oven at 70°C (approximately 150°F).
Simmer some sauce from roasting pan on the stove. Strain through a sieve and thicken as needed using cornstarch mixed with cold water.
Cut roast into slices and serve with the roasted vegetables and drizzle with the balsamic sauce.
