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Roast beef with balsamic onions and a red wine juice

Notes

Judging your roast’s degree of doneness using a meat thermometer. The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.
You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

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» Top Wine Matches For This Recipe

Angus Hughson

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Roast beef with balsamic onions and a red wine juice.

 
 

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