CORNED BEEF ROAST WITH POTATOES, ONIONS AND GRAVY

INGREDIENTS: 1.2–1.5 kg corned beef 2 tbsp. (30 ml) sunflower oil 1/2 tbsp. (7 ml) black pepper 4–5 medium potatoes; peeled and halved

4 onions; peeled and halved A few sprigs of rosemary

2 cups (500 ml) beef stock 2 tbsp. (30 ml) flour

METHOD: Preheat oven to 180 °C. Place corned beef, fat side up, in a roasting tin. Drizzle with 1 tablespoon of oil, sprinkle over black pepper and rub all over. Arrange onions and potatoes around the meat, scatter rosemary over, drizzle with remaining oil and pour in 1 cup of stock. Cover the dish with foil and place it in the oven for 2 1/2 hrs, then uncover and continue baking for 30–45 min. Insert a fork into the meat. If it goes in easily then it is ready, if not return to the oven for 15–30 min.. Transfer the corned beef to a carving board and cover with foil while you make the gravy. Place the roasting tin over a low heat and add the flour. Whisk to combine the flour with the pan juices, then add the remaining stock and whisk to combine. Simmer until thickened. Adjust seasoning. Sliced corned beef and serve with the roasted potatoes, onions and gravy.

#cornedbeef #roast