For a delicious lunch on a cold winter’s day, you cannot beat roast beef and red onion jam on toast! We used the temperature probe in the Wolf range cooker to cook the beef to the perfect medium-rare – take a look here to see more of how the Wolf temperature probe works in real life.
We used thick sliced granary bread toasted in our Dualit toaster in the Westlock kitchen in Felsted and topped it with a thin layer of horseradish sauce, then the roast beef, red onion jam on top and then garnished with some rocket but you could also use watercress. The red onion jam is absolutely delicious and so easy to make so we’ve shared the recipe below:
2 medium red onions, sliced
2 tablespoons olive oil
1 heaped teaspoon light soft brown sugar
3 tablespoons red wine vinegar
3 tablespoons water
¾ level tablespoon wholegrain mustard
salt and freshly milled black pepper
Heat the oil in a medium-sized saucepan and add the onions. On a low heat let them cook gently for 5 minutes or so, giving them a stir every now and again. Next, add the sugar and water and stir well. Put the lid on the pan and let the onions continue cooking for another 10 minutes. After that, add the vinegar, mustard and some salt and freshly milled black pepper, and give everything another really good stir.