From Chapter 16 of The Thelemic Cookbook: Cooking with Correspondences by Lita-Luise Chappell
Roast Beef with Caramelized Onions, Carrots, Beef Gravy and Gooseberry Jelly
This is the traditional Sunday, roasted sirloin beef, which includes rich beef gravy.
5 pounds sirloin of beef
4 tablespoons olive oil
6 small onions, quartered
6 large carrots, in chunks
3 medium bay leaves
1 tablespoon sage
Salt and black pepper
3 cups red wine
3 cups beef stock
6 tablespoons white whole-wheat or gluten-free flour
6 tablespoons butter
6 ounces of gooseberry jelly
In a high-sided roasting pan place the beef sirloin. Rub it down with the olive oil and sprinkle with sage, salt and black pepper. Around the edges place the quartered onions, chunks of carrots, the bay leaves, red wine and beef stock. Put the roast in a preheated 325ºF. (160ºC.) oven for 1 3/4 hours, basting the roast with the juices every ½ hour. This yields medium-rare meat. When done, transfer the meat to a cutting board, cover with aluminum foil to keep warm, and let it rest for 15 minutes before cutting.
While the beef is resting prepare the gravy. Emptying the pan of the carrots and potatoes and place them in a bowl so all the liquid is in the roasting pan. Pour it into a medium saucepan. In a small pan, melt the 6 tablespoons butter and whisk in the flour until blended. Add a ladle of the juices and blend, and add the roux back into the juices, wine and stock from the pan. Bring to a simmer whisking until thickened.
Slice the beef and transfer to a platter, surrounded by the carrots and onions. Serve the gravy to the side, and serve gooseberry jelly as an accompaniment.
Bay leaves, black pepper, olive oil, and sage are of fire, and carrots and onions are water of fire. Butter and gooseberries are of water, and wine is fire of water. Beef is of earth, beef stock is water of earth, and flour is air of earth.