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Serves: 4-6
Cooking time:
Rare = 20 minures per 450g/1/2kg (1lb) plus 20 mins
Medium = 25 mins per 450g/1/2kg (1lb) plus 25 mins
Well done = 30 mins per 450g/1/2kg (1lb) plus 30 mins
Temperature: gas mark 4-5, 180oc, 350of
Ingredients:
1.25kg (2 1/2lb) boneless forerib joint
6 x 15ml sp (6tbsp) red wine
2 cloves garlic, peeled and cut into large slivers
3 x 15ml (3tbsp) redcurrant jelly
Method:
Weigh the joint and calucalte the cooking time(see above). Open roast
on a rack in a tray in a preheated oven. Menawhile make the glaze. Heat
remaining ingredients and simmer to reduce and thicken. Glaze joint 20
minutes before the end of cooking time. Return to oven. Reglaze the joint
10 minutes later. This remaining mixture can be served as a sauce (if
throughly reheated) or can be added to the gravy for a rich glossy gravy.
Serve the joint with roasted new potatoes, roasted red onions and peppers.
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