Roast beef with cranberries
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  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1hour
servings
6-8
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1hour
servings
6-8
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Roast beef with cranberries
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1hour
servings
6-8
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1hour
servings
6-8
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 30 ml dijon mustard
  • 125 ml olive oil
  • 4 sprig(s) rosemary (fresh)
  • 4 sprig(s) of thyme (fresh)
  • To taste, salt and pepper
  • 1 french roast 3-4 lb (1.5-2 kg)
  • 3 onion(s) , finely chopped
  • 500 ml beef stock
  • 250 ml red wine
  • 4 clove(s) garlic (whole)
  • 500 ml cranberries , fresh
  • 15 ml cornstarch
  • 30 ml dijon mustard
  • 125 ml olive oil
  • 4 sprig(s) rosemary (fresh)
  • 4 sprig(s) of thyme (fresh)
  • To taste, salt and pepper
  • 1 french roast 3-4 lb (1.5-2 kg)
  • 3 onion(s) , finely chopped
  • 500 ml beef stock
  • 250 ml red wine
  • 4 clove(s) garlic (whole)
  • 500 ml cranberries , fresh
  • 15 ml cornstarch
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Mix together the Dijon, oil, a chopped sprig of thyme and rosemary, salt, and pepper in a bowl.
  2. Marinate the roast for at least 4 hours in this mixture.
  3. Preheat oven to 200°C (400°F).
  4. Sear the meat in a skillet on all sides and transfer it to an ovenproof Dutch oven.
  5. In the same skillet, sauté onions in a little oil until translucent, but not browned.
  6. Add beef stock and red wine. Simmer for about 5 minutes.
  7. Empty the stock into the French oven with the roast and add the garlic cloves, cranberries, and remaining herbs.
  8. Bake covered for 30 minutes. Reduce oven temperature to 180°C (350°F) and continue cooking, uncovered, for 30 minutes, or until a meat thermometer indicates an internal temperature of 60°C (140°). Remove roast from oven and cover with aluminum foil. Let sit for 10 to 15 minutes; the temperature should increase to 63°C (145°F).
  9. Meanwhile, transfer liquid to a saucepan, remove the sprigs of rosemary and thyme, and add the cornstarch diluted in a little water. Bring to a boil while stirring, and let simmer for 5 minutes until it thickens.
  10. Serve thin slices of meat with gravy, baby potatoes, Nantes carrots, and a baguette.