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