Ingredients with Measurements:
- 1 (4-5 pound) beef roast
- 1/2 cup red currant jelly
- 1/2 cup orange marmalade
- 1/4 cup red wine vinegar
- 1/4 cup port wine
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Season the beef roast with salt and pepper.
3. Place the roast in a roasting pan and cook in the oven for 1 1/2 to 2 hours or until the internal temperature reaches 135°F for medium-rare.
4. While the beef is cooking, prepare the Cumberland sauce. In a small saucepan, combine the red currant jelly, orange marmalade, red wine vinegar, port wine, Dijon mustard, ground ginger, and ground cloves.
5. Cook the sauce over medium heat, stirring occasionally, until the jelly and marmalade have melted and the sauce has thickened, about 10-15 minutes.
6. Once the beef roast has reached the desired temperature, remove it from the oven and let it rest for 10 minutes.
7. Slice the beef roast and serve with the Cumberland sauce.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Oven temperature: 375°F
Internal temperature of beef roast: 135°F for medium-rare
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 18g
Protein: 60g
Carbohydrates: 10g
Fiber: 0g
Sugar: 9g
Sodium: 350mg
Substitutions for ingredients:
- Red currant jelly can be substituted with raspberry or blackberry jelly.
- Port wine can be substituted with red wine or sherry.
- Orange marmalade can be substituted with apricot or peach preserves.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the beef roast before cooking.
- Use the Cumberland sauce as a glaze for grilled chicken or pork chops.
- Add a splash of Worcestershire sauce to the Cumberland sauce for a deeper flavor.
Tips and tricks:
- Let the beef roast rest before slicing to allow the juices to redistribute and ensure a tender and juicy roast.
- Use a meat thermometer to ensure the beef roast is cooked to the desired temperature.
- Double the Cumberland sauce recipe for extra sauce to serve on the side.
Storage instructions:
- Store leftover beef roast and Cumberland sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the beef roast in the oven at 350°F for 10-15 minutes or until heated through.
- Reheat the Cumberland sauce in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sliced beef roast on a platter with the Cumberland sauce drizzled over the top.
- Garnish with fresh herbs, such as parsley or chives.
Pairings:
- Serve with roasted vegetables, such as carrots and potatoes.
- Pair with a side salad or green beans.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Green beans
- Mashed potatoes
Troubleshooting advice:
- If the Cumberland sauce is too thick, add a splash of water or red wine to thin it out.
- If the beef roast is not cooked to the desired temperature, return it to the oven and continue cooking until the internal temperature reaches the desired temperature.
Food safety advice:
- Always use a meat thermometer to ensure the beef roast is cooked to the proper temperature to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacteria growth.
Food history:
- Cumberland sauce is a traditional English sauce that originated in the 19th century. It is typically served with game meats, such as venison or pheasant.
Flavor profiles:
- The Cumberland sauce is sweet and tangy with a hint of spice from the ginger and cloves. The beef roast is savory and juicy.
Serving suggestions:
- Serve the beef roast and Cumberland sauce with a glass of red wine, such as Cabernet Sauvignon or Pinot Noir.
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