ROASTED OF BEEF IN A RED WINE SAUCE
If you’re after a unique spin on a classic roast – look no further than our exquisite Roast beef in red wine sauce recipe. If you have an unfinished bottle of red wine that needs using up, this tasty roast is the perfect excuse to use it up! Of course you can open a bottle to make it too, don’t hold back! Place some partially boiled baby potatoes into the base of the roaster, alongside some chopped tomatoes, sliced shallots and garlic cloves with 2 cups of water and a generous picking of bay leaves, tarragon, thyme and sage.
Place a 3 lb. piece of boneless beef roast (either eye round roast or loin) on the roasting rack above the vegetables and cook in a preheated oven for 45 minutes. Once cooked, remove the meat for the rack and allow to rest, set the potatoes aside in a bowl too. Add some Dijon mustard and a cup of red wine to the roaster and return to oven for 5 minutes.
Lift out the herbs, and add flour to the sauce to create a delicious red wine gravy, salt and pepper to taste. Return to heat for another 5 minutes. Now you can carve the rested beef and serve up!
STRIPED BASS AND PROVENCE-STYLE TOMATOES
The CRISTEL® roaster is also ideal for cooking fish and seafood as you can adjust the position and shape of the metal rack insert. We have a wonderful Mediterranean recipe to share with you for a simple and delicious meal to share with loved ones.
Take a whole Striped bass (cleaned and scaled) of about 4.5 lbs. and place it on the flattened rack in the roaster. Make a few incisions in the fish’s skin and season with lemon juice, extra virgin olive oil, salt and pepper.
Cut six large tomatoes in half, and sprinkle with a mix of breadcrumbs, parsley, salt and pepper and place them around the bass.
Pop into a medium-hot oven for 20-25 minutes, it’s as simple as that!
LEG OF LAMB WITH THYME
Lamb is a springtime favorite, so why not make the most of the season and cook up a storm for your nearest and dearest? Scatter 2 lb. of washed baby potatoes across the base of the roaster and place a 4.5 lb. leg of lamb onto the rack insert above the potatoes. Add a handful of crushed garlic cloves to the roaster and sprinkle the lamb leg with fresh thyme leaves.
Throw in a little salt and pepper and it’s ready for the oven! Your oven should be set to 2/3 of its maximum power for cooking the lamb. If possible, use a kitchen thermometer to check the temperature at the heart of the lamb as it cooks so you can choose to have a rare, medium or well done roast.
Once out of the oven, set the lamb aside to rest for 15 minutes, covered in foil, allowing the juices to be redistributed into the meat before cutting and serving.
Any juices left behind in the roaster can be used for deglazing and creating a unique gravy as a lovely finishing touch to the meal.
