Roast Beef With Cranberry Sauce - cooking recipe

Ingredients

1 kg beef roasting joint
3 tbsp olive oil
Pinch None salt
3 tbsp multi-coloured peppercorns
5 None onions, peeled (2 finely chopped, 3 cut into wedges)
2 sprigs parsley, finely chopped
3 tbsp medium hot mustard
1 kg potatoes, peeled and cut into wedges
150 g fresh or frozen cranberries
75 g brown sugar
1 None star anise
2 None cinnamon sticks
100 ml vegetable stock
5 tbsp port
1 tbsp cornflour, mixed to a paste with 2 tbsp water (if needed)

Preparation

Preheat the oven to 400\u00b0F. Rub the beef with 1 tbsp of the oil and salt. Roast for 45 mins. Make the rub for the peppercorn crust. Crush the peppercorns with a pestle and mortar, place in a bowl and stir in half the chopped onion, parsley and mustard. Halfway through cooking time, pat onto the outside of the beef. Allow to rest for 10 mins before serving.
For the potatoes, place the potato wedges on a baking sheet, drizzle with 1 tbsp of oil, season, toss well to coat and roast alongside the beef for 35 mins.
For the roasted onion wedges, place the onion wedges on a separate baking sheet, drizzle with the remaining oil, season, and roast alongside the beef and potatoes for 25 mins.
For the cranberry sauce, place the remaining chopped onion, cranberries, sugar, star anise and cinnamon sticks into a pan with 2/3 cup of water. Bring to a boil, reduce the heat and simmer, covered for 20 mins. Stir in the stock and port and bring to a boil (stir in the cornstarch paste if the sauce needs thickening). Season to taste with salt and freshly ground black pepper. Serve with the beef, potatoes and onions.