Sunday, January 9, 2011
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.