Dear me, dear me, I haven’t been posting for more than two weeks! Allow me to offer my humblest apologies; it’s that I hardly remember my name after all those crazy working days! Don’t ask me why but everybody seems to have decided to launch a new product, a new campaign, but with no idea of what exactly to promote or what to launch. Utter chaos was the logical result. Thus I didn’t cook much, and those who don’t cook have nothing to post about, right?
But today, I’ll show you how to prepare a wonderful dish; not too difficult and ever so yummy! I’m talking about my fabulous Roast Beef with a Spicy Crust. FYI, I decided to prepare this recipe because I had some Topside in the freezer (a rather low-fat part of the Round for my American readers), a nice slice that I had originally bought for a Fondue Bourguignonne (this consists of a fondue pot filled with hot oil into which you dip pieces of meat to cook them; various sauces are provided on the side). Yet I wanted to innovate, hence the idea to roast it this way.
What you need:
- 1,5 kg of beef
- 3-4 slices of (fat) bacon (depends on the piece of beef you’ll use)
- 1 spicy little chili pepper (preferably from the Antilles for they are not only very spicy but also very tasteful)
- 2 tomatoes
- 3-4 garlic cloves, chopped
- Olive oil
- As I used a very low-fat piece of beef, I had to ensure it wouldn’t dry out while roasting. So I had to bard it with 3-4 slice of rather fat bacon.
- For the marinade/crust: cut your spicy chili pepper and your tomatoes. Place them in a food processor and chop. Add some olive oil until you achieve a nice, thick chili pepper paste.
- Pour ½ l of olive oil into an airtight dish.
- Add the paste.
- Add some cumin, paprika and the chopped garlic cloves.
- Put the beef into the marinade; turn and toss it until all the sides are coated with the paste.
- Close the dish and place in the fridge for 12h.
- After 12h, you preheat your oven (150°C).
- Filter the marinade, try to retrieve as much paste as you can.
- Put the beef in an oven safe plate.
- Smear the retrieved paste over the beef.
- Drizzle some of the filtered oil over it.
- Roast the beef for 15 minutes; return it and continue roasting it for another 15 minutes. Or less if you like your beef less cooked, of course.