No, not a moan, just an off the cuff beef recipe. I mentioned I had done this on FB and one of my friends asked me if I'd followed a recipe or invented it. I said invented but that probably makes the process sound rather more erudite and conceived than it actually was. Made up as I went along might have been slightly closer to the mark...my apologies if this post rambles a bit as well!
Anyways, what did I do?
I had bought a piece of topside with the intention of roasting it. Some hot for dinner and leave the rest to go cold and eat it over the next day or two. Oven heated up I put the beef into the roasting tray along with some black pepper and then thought to roast some onions as well.
This quickly turned into an idea for a "gravy". The use of quotation marks should indicate that some people may not consider this to be a proper gravy but what the heck...
So, roasting tray, beef, black pepper. Now add 2 large onions chopped into quarters, one vegetable stock cube and half a bottle of Chocolate porter (or chocolate stout) and cover with foil / lid of your roasting pan.
Place in the oven at 190C. I left it for 30mins/lb plus 30 (uncovering it half way through). This should have left me with well done beef - as I was intending to let some go cold. However, presumably due to the liquid it wasn't that well done. Actually medium-rare / bit pink still in the middle. Perfect for eating hot in my book, but, not what I was aiming for. Didn't discover this until I went to slice it though...
While the beef was resting I tipped the remains of the cooking liquid and onions into a saucepan and brought it to the boil reducing the volume down to make the "gravy" / sauce. Simple as it gets!
The final plate was mashed potato, some generous slices of beef and spooned over the top was some of the onion and "gravy". Delicious, especially with the remains of the porter to drink.
In a few days I shall say what I actually did with the the other half of the beef...
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