Roast Beef Calypso

Roast Beef Calypso
  • 6 servings
  • 0:20 Preparation
  • 0:40 Cooking
  • 7:10 Total Time


Add all
  • 2 lb
    (900 g)

    roast beef

  • 1

    sliced garlic clove

  • 1

    sliced onion

  • 2

    medium-sized carrots

  • 4

    bay leaves

  • 1 tsp.
    (5 mL)

    dried thyme

  • 8

    whole cloves

  • Marinade:

  • Juice of 1 orange

  • juice and zest of 1 lemon

  • 1/4 cup
    (60 mL)

    grapefruit juice

  • 1/2 cup
    (125 mL)

    brown sugar

  • 1 tsp.
    (5 mL)


  • 1 tsp.
    (5 mL)

    ground nutmeg

  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    Dijon mustard


Make incisions in the meat. Insert the garlic slivers.

Mix all the marinade ingredients. Pour over the meat. Marinate in the refrigerator for 6 to 8 hours.

Preheat the oven to 375°F (190°C).

Drain the meat and boil the marinade for a few minutes.

Place the meat in an oiled roaster with the onion, carrots, bay leaves, thyme and cloves. Pour the marinade around the roast.

Cook the meat 40 minutes, drizzling it occasionally with a little marinade and cooking juices until the surface is golden brown and crisp.

Remove the vegetables, slice the roast and serve with potatoes.

Serve with the marinade.

Source: Chef Soeur Angèle

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007