Cut: blade Cranberry Glazed Roast Beef

  • Meat Beef
  • Cut Blade

The brilliant colour and texture of cranberries add another dimension to this delicious roast.

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Beef Oyster Blade Denuded and Butterflied 1kg 4kg 10kg
Cranberries Dried 100g 400g 1kg
Breadcrumbs Fresh 100g 400g 1kg
Onion Finely Chopped 100g 400g 1kg
Rosemary Fresh 10g 40g 100g
Orange Juice 40ml 160ml 400ml
Cranberry Sauce 100g 400g 1kg
Wholegrain Mustard 50g 200g 500g

Preparation

BUTCHER - PREPARATION/METHOD

1. Remove internal sinew from oyster blade and lay flat, external side down.

2. Combine cranberries, breadcrumbs, onion, rosemary and orange juice. Roll into a thick log and place on oyster blade. Roll up and secure with string or food grade bands at 30mm intervals.

3. Combine cranberry sauce and mustard. Spread over roast.

4. Place a sprig of rosemary on the roast to indicate the direction of the grain and secure under ties.

RETAIL PRESENTATION

Display on a deep tray.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Preheat fan forced oven to 180°C. Cook roast on rack for 1 hour, basting with glaze occasionally. 

2. Remove from oven, cover loosely with foil and rest in a warm place for 10 minutes. Remove string or bands.

3. Carve against the grain and serve with pan juices.

SERVING SUGGESTION

Serve with steamed green vegetables.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Display with packs of pre-prepared vegetables to roast for a complete meal solution.

Use vegetables which will not discolour, such as wedges of pumpkin, whole baby potatoes and carrots.