The Course of History by Struan Stevenson

Author:Struan Stevenson
Language: eng
Format: epub
Publisher: Birlinn

WINE

Crisp, dry 1908 Forster Langenmorgen, a Riesling Kabinett trocken white wine from the Pfalz (Palatinate) region of Germany.

PIÈCE DE BOEUF ET D’AGNEAU

SERVES 6–12

FOR THE BEEF

1 3-rib joint, either prime rib cut short, or wing rib cut short

salt and freshly ground black pepper

4 large onions, unpeeled but thickly sliced

Preheat the oven to 220°C/425°F/gas 7. Sprinkle the beef joint with salt and pepper. Stand on its end in a roasting tin just large enough for the joint on a bed of thick slices of unpeeled onion (the onion skin gives colour to the juices). If using a meat thermometer, insert into the meat in the thickest part. Transfer to the centre of the preheated oven for 15 minutes, then lower the temperature to 180°C/350°F/gas 4. Roast as per the chart below, basting from time to time. When the meat is done, check the thermometer. Lift out of the tin, loosely cover with foil and leave to rest in a warm place for about 20 minutes before carving. Discard the onion, squeezing any juices into the tin.

Meanwhile, make the gravy. Skim off 3 good tbsp of fat from the roasting tin and reserve. Pour juices into a bowl and put in the fridge to allow the fat to rise to the top. Return the reserved fat to the tin, measure in the flour and whisk over heat. Add the port and stock, then the Worcestershire sauce. Remove fat from the bowl in the fridge. Add juices to the tin with a little gravy browning and whisk until bubbling. Carve beef from the bone down across the grain to serve.

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