Breville TF40 Instructions For Use Manual page 30

Classic roast beef
1
1 ⁄ kg boned rib roast
2
Black pepper, freshly ground
2 cloves garlic, crushed
1 tablespoon olive oil
GRAVY INGREDIENTS
2 tablespoons plain flour
2 teaspoons vegemite
1
⁄ cup red wine
4
1 cup vegetable stock
2 cups beef stock
1 tablespoon English mustard
1. Rub outside of meat with combined pepper,
garlic and olive oil.
2. Heat Avance Cookware on setting 12. Place
prepared beef into frypan and brown all sides.
Cover with lid, reduce heat to setting 6-8 and
1
cook for a further 1 ⁄ hours or done to the
2
desired tenderness.
3. Remove and cover with foil and stand for
15 minutes before carving.
GRAVY
1. Drain the excess fat from the pan, keeping the
meat juices. Reduce to setting 2. Add flour and stir
well to incorporate all the meat juices.
2. Increase heat to setting 10 to lightly brown flour.
3. Reduce heat to simmer. Add vegemite, wine, stock
and mustard. Stirring continuously, increase
temperature to setting 14 until gravy boils and
thickens. Boil for 3 minutes.
Season and serve.
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4
R15