Ginger Beer Roast

Name: Ginger Beer Roast
Ingredients: 500 grams roast Rolled, your choice, we used topside; 1 baby carrots big handful, cut to bite size; 1 fennel bulb large, sliced into wedges; 2 red onions medium, peeled; 4 cloves garlic; 4 waxy potatoes quartered; 2 sprigs rosemary; 1 cup ginger beer; 1 teaspoon cornstarch + a little water; 3 tablespoons canola oil; salt; pepper

12 ingredients

8 steps

Ingredients

500 grams roast Rolled, your choice, we used topside
1 baby carrots big handful, cut to bite size
1 fennel bulb large, sliced into wedges
2 red onions medium, peeled
4 cloves garlic
4 waxy potatoes quartered
2 sprigs rosemary
1 cup ginger beer
1 teaspoon cornstarch + a little water
3 tablespoons canola oil
salt
pepper

Directions

1

Heat oil in a shallow oven proof pan. Lightly brown meat. Season to taste. Remove from pan.
2

Throw in all vegetables in the same pan and stir to coat evenly. Season vegetables.
3

Place browned meat on top of vegetables.
4

Strip off rosemary leaves from stalk and sprinkle into pan. Alternatively, you can leave the rosemary on the stalks and remove before preparing the gravy.
5

Place uncovered in preheated oven at 150 C for 45 mins for medium rare.
6

Remove from oven.
7

Put aside meat and vegetables. Deglaze pan with ginger beer. Thicken sauce with cornstarch mixture.
8

Remove twine, carve and serve with gravy.