Roast beef with cranberry sauce

The cooking time for roast beef on the bone depends on two things: the size of the roast and whether you want your beef rare, well-done, or somewhere between. As a general guideline, roast beef is first seared at a high temperature for 20 minutes to ensure a browned crust and then cooked at 180C/160C for 15-30 minutes per 500g for rare to well-done. 20 minutes per 500g will result in a medium-rare roast, while 25 minutes will create a medium-done one. Always allow the beef to rest for at least 15 minutes after roasting to ensure juicy, tender meat.

Cooked roast beef can be stored in the refrigerator for 3 to 4 days. To maximise its freshness and prevent it from drying out, wrap the roast beef tightly in cling film or aluminium foil, or store it in an airtight container. Always refrigerate the beef within two hours of cooking to ensure food safety.

Roast beef pairs wonderfully with a variety of vegetables, particularly root vegetables, which complement the rich, savoury flavours of the meat. Classic options include carrots, turnips, and parsnips, which can be roasted alongside the beef or separately to develop a caramelised sweetness that balances the hearty meat. Red onions, with their mild and slightly sweet flavour, also make a delightful addition when roasted until soft and slightly charred. Whole roasted garlic cloves or a spread of roasted garlic puree can also add an aromatic note that seamlessly blends with and enhances the overall meal.

Yes, you can freeze cranberry sauce. Freezing is a practical option for preserving its freshness for an extended period as it will not alter its delightful sweet-tangy flavour. To freeze homemade cranberry sauce, ensure it is cooled completely, then transfer it to airtight containers, heavy-duty freezer bags, or mason jars, leaving some space to allow for expansion. It can be frozen for up to three months. To use, defrost it in the fridge overnight. If the sauce seems watery upon thawing, bring it to a gentle boil until it regains its desired consistency.

Cranberry sauce pairs well with a myriad of dishes such as roast beef. In this classic combination, the sauce provides a zesty contrast to the rich, savoury meat. Its acidity and sweetness perfectly balance the robustness of the beef, enhancing its flavours. Additionally, fresh cranberry sauce complements roasted root vegetables and red onions well, cutting through their earthy, caramelised sweetness with a bright note. It is versatile enough to pair with turkey, other poultry, pork, and game, as well as decadent cheese boards.

Try using leftover cranberry sauce as a spread for sandwiches, particularly those with sliced roast beef, turkey, or chicken, to add a burst of flavour. Swirl it into yoghurt or oatmeal for a sweet and tangy breakfast. Mix it into muffin or pancake batter or use it as a topping for desserts like ice cream and cheesecake. It can also be used in cocktails or non-alcoholic beverages. Furthermore, consider blending it into vinaigrettes for salads or use it as a glaze for meats, introducing a deliciously sweet and acidic note to your dishes. This way, easy cranberry sauce can be repurposed in many delightful ways.