Sunday, January 9, 2011

Roast beef with Indian flavours

I used to have  hardtime finding the right kind of meat cut for my Roast.  There are too many varieties of meat cuts available in the market for various culinary uses and my knowledge about picking the right one and making the roast was limited. I was very intimidated to give it a try. During the summer, I decided to make it.

We went to view the sandcastle  festival at Cobourg. On our way back, kids were very hungry and  we're looking for a food joint.  We saw a big line up at the beach road. It was a Que for Beef roast sandwich at a  push cart street vendor.  Surprised by the serpentine line! We gave a try and guess what??  It was amazingly good! never thought it would taste so juicy and tender. I asked him how he made it... he quickly shared his recipe.  I made my own  changes to it and there you go...

Beef / Lamb - Rump roast prefered
Red chilli pwd - 1 tsp
Ginger garlic paste - 1/2 tsp
Garam masala pwd - 1/2 tsp
Soy sauce - 1 tbsp
Butter - 1 tbsp

Tools required:  Roasting pan and rack ( the juices can collect )
Meat thermometer ( to check the internal temp of the meat)
Carving knife ( to get the perfect cuts)

Mix all the ingredients in a bowl and rub it to the Meat. Cover it and let it sit in the fridge for an hour or two.

Preheat  the oven for 245 c/ 450F
Place the roast  on the rack and  place shallow pan  beneath the roasting rack to collect the drippings from the roast .  (No need to turn it frequently, if placed on rack) .  Place the meat in the middle of the oven.
When done, let the roast rest for at least 15 minutes, Cover it with aluminum foil to keep it warm, before carving to serve.

Time and Temperature control:
Take the temp of the meat with the Meat thermometer

For Rare roast, after 15 min it should read 54.deg C/ 71F

 for Medium rare, after 20min  it should read 60. deg C/ 140F
 for Well done, after 40 min it should read 75.deg C/ 135F

To make the gravy:
Loosen / deglaze the drippings from the roasting pan and collect the drippings  into a pan and place it  on the stove top at medium heat.   Add some water,  dash of red wine, or beef stock, salt pepper and your fav herbs like tyme/ rosemary . Mix a tablespoon of cornstarch in a little water and add . Stir constantly while the gravy thickens to avoid lumping.

Serving suggestions: Can be served as the main meal  with Yorkshire pudding, roast potatoes/ mashed potatoes, steamed vegetables and Gravy on the side or the Carving slices can be served as a sandwich with bread.

1 comment:

  1. The carving knife is the best kitchen tools which is generally used in the kitchen works.