What better time of the year to get out the steamboat or slow cooker from the cupboard to prepare for the colder months than autumn with its crisp mornings, cool days and the striking display of autumn colours as trees outside my kitchen make their finale before going to sleep in the winter months ahead. This is also a good time to use the full advantages of the oven for roasting or baking and still enjoy the warmth it radiates to the kitchen while it is being used.
To heat up the kitchen yesterday, I cooked an easy roast beef recipe that I have inherited from Mrs. Otley, who taught me how to cook western dishes when I first came to stay in Brisbane. I could not think of too many more slow food recipes when the cold winter days arrive and appetites swell, some hot favourites still beckon more than others. But I am sure that there’ll be encore for this one.
Easy Roast Beef
1.5 kg silverside beef
1 tbsp flour
1 knob butter
2 tbsp cream
Marinate
5 garlic cloves, crushed
1 large onion, chopped
1 cup red wine
Salt and pepper
Rub the beef with seasoning to taste. Put all the marinade ingredients in a large roasting pan and marinade the beef and leave in the refrigerator overnight, turning occasionally.
Preheat oven to 220 C. Put the beef into the oven and braise for 20 minutes. Reduce oven temperature to 180 C and roast the beef for a further 2 1/4 hours. Transfer the beef to serving dish and keep warm.
To make the gravy sauce, strain the cooking juices into a saucepan and bring to boil over high heat. Mix the flour and butter to make a paste and add to the sauce in small pieces. Cook and stir until thickened. Stir in the cream. Cut the beef into slices and serve with sauce.
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