A fabulous dish for a special family meal, Zyman Roast Beef is delightful served with roast potatoes, minted peas and green beans.
1 X 10 lb. aitchbone of beef
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon beurre manie
2 tablespoons double cream
4 garlic cloves, crushed
1 large onion, finely chopped
1 lb. mushrooms, wiped clean and thinly sliced
8 fl. oz. Madeira
8 fl. oz. red wine
Season the beef with the salt and black pepper. Set aside.
In a large roasting tin, combine the garlic, onion, mushrooms, Madeira and wine. Place the beef in the tin and set aside in a cool place to marinate for 24 hours, basting occasionally.
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).
Place the roasting tin in the centre of the oven and braise for 20 minutes. Reduce the heat to moderate 350°F (Gas Mark 4, 180°C) and braise for a further 2 hours. This will produce rare beef; braise for a further 30 minutes for well-done beef.
Remove the tin from the oven and transfer the beef to a warmed serving dish. Set aside and keep warm while you finish the sauce.
Strain the contents of the roasting tin into a medium-sized saucepan. Discard the contents of the strainer. Place the pan over high heat and bring the mixture to the boil. Boil for 10 minutes or until the mixture has reduced by one-third.
Reduce the heat to low and stir in the beurre manie, a little at a time. Cook for a further 2 to 3 minutes or until the sauce is smooth and fairly thick. Stir in the cream.
Remove the pan from the heat and pour the sauce into a warmed sauceboat. Serve immediately, with the beef.