September 5, 2012 | Posted in:Food for Sport with Chef Peter Blakeway

I keep banging on about food should be fun, and this roast beef is one of those where the use of spices takes the whole meal to a new level. Nobody ever guesses that the lovely crunchy crust is really curry powder and salt. Use the mild curry powder and either rock or flaky salt.

Choose your meat carefully, cheaper meat tends to carry more fat not just on the surface but also in amongst the muscle fibre. Try Cambrian Meats in Judea or Harmony Meats at the good food trading company.

Roast Beef

2.5 – 3kg Beef roast

1 tablespoon Curry powder

2 tablespoon salt

Fresh ground black pepper

2 Onions , roughly chopped

1 Leek, roughly chopped

2 Carrots, peeled and roughly chopped

3 cloves of garlic, peeled

2 sticks of Celery, roughly chopped

1 tablespoon Plain flour

1 cup red wine ( optional but really good)

! litre of stock or water

Method

Mix all the powders together and spread on the fat layer of the sirloin.  (This will make it very crispy.) allow to sit at room temperature for at least 1 hour.

Put all the chopped veg in a high-sided roasting dish and sprinkle with the plain flour.

Place meat on top of the veg and flour and on the middle shelf of a preheated oven at 240˚C for 15 minutes per 450g plus 15 minutes extra, turning oven down to 190˚C after first 20 minutes.

Carefully lift the meat off the now caramelised veg, wrap the meat in foil and leave to one side to rest. Rest for at least 30 minutes before serving. While resting make the sauce by placing the roasting tray with the caramelised veg in over a high heat on the stove top. Get good and hot again and then deglaze with the red wine if using. Let this reduce by half, then add the stock or water making sure that you get all the lovely tasty bits off the bottom. Once boiling, sieve into a saucepan and keep warm

Top tip.

If you have a meat thermometer then these temps will guarantee doneness

Core temperature for RARE                                    50˚C

Core temperature for MEDIUM RARE                  56˚C

Core temperature for MEDIUM                           65˚C

Core temperature for WELL DONE                  75˚C

Roast Vegetables

I large potato, large dice

1 kumara, large dice

¼ pumkin, large dice

1 red capsicum, chopped roughly

1 yellow capsicum, chopped roughly

1 red onion, sliced

1 courgette, sliced

1 small carrot, peeled and chopped roughly

1 tablespoon olive oil

2 cloves garlic

1 cup spinach, chopped roughly

Vinaigrette dressing (see below)

Method

Roast chopped vegetables (except spinach), garlic and olive oil in a pre-heated oven at 180°C for 30 to 40 mins until golden brown. Remove vegetables from oven and add spinach and seasoning.  Add dressing and mix well.

Vinaigrette

Makes 400ml

½ tablespoon smooth Dijon mustard

50ml red wine vinegar

50ml balsamic vinegar

100ml hazelnut oil

100ml avocado oil

100ml olive oil

½ teaspoon salt

6 turns white pepper

1 clove garlic, peeled and crushed

Method

Place all the ingredients into a blender and blitz for 60 seconds.  Strain through a fine sieve.

Be the first to comment.

Leave a Reply


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*


1 × three =