Roasts & Sauces recipes
Roasts & Sauces
Roast Beef
IDDSI Level 7 · RegularRecipe book original
Recipe serves 50 Recipe book page 108
Scale quantities for
50 serves
Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
The original recipe exactly as written in the recipe book.
Ingredients
- Beef brisket 5.5kg (or bolar blade)
- Beef stock to come halfway-up meat
- Red wine 300ml
- Worcestershire sauce 30ml
- Onions 600g, peeled and roughly chopped
- Carrots 600g, peeled and roughly chopped
- Celery 300g, roughly chopped
- 3 cloves of fresh garlic
- 6 bay leaves
- Black peppercorns 10g
Final texture
Normal, everyday texture as per the original recipe.
Method
Chef’s notes from the recipe book
Serve with gravy, roast potatoes and 2 serves of vegetables.
Do not discard cooking liquid. Cooking liquid must be used as base for gravy mix.
