Irish Roast Beef With Guinness Au Jus
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
48
Spice
40
Sweetness
41
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Place the beef in a roasting pan and pour the beer over the meat
2
Cover the pan with plastic wrap, and marinate in the refrigerator overnight, turning once
3
Preheat an oven to 250 degrees F (120 degrees C)
4
Remove the roast from the stout and pat dry
5
Heat the olive oil in a large frying pan over medium-high heat
6
Brown the roast on all sides
7
Set the browned roast on plate
8
Crush the rosemary, thyme, steak seasoning, and pepper in a mortar and pestle
9
Add the minced garlic and stir to make a paste
10
Spread the paste over the outside of the roast
11
Place the roast back into the roasting pan with the stout and cover loosely with foil
12
Bake in the preheated oven for 2 hours
13
Add the potatoes to the roasting pan and leave off the foil to let the roast get a crispy coating
14
Bake to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about another hour
15
Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 20 minutes before slicing
16
Pour the pan juices into a pot and bring to a boil over medium heat
17
Simmer until the juices have reduced and thickened, about 10 minutes
18
Season to taste with salt and pepper
19
Strain the juices and serve with the beef and roasted potatoes