Spicy Slow Roast Beef

This recipe is great for any cut suitable for roasting or slow cooking. We’ve used bolar / blade roast. Adjust your cooking time depending on the size of your roast to ensure perfect timing for a juicy finished product.

We’ve used here spices associated with middle eastern cooking but for a more traditional roast (Italian) flavour profile, substitute the ginger, chilli and spices for oregano and tomato paste.

Prep time: 10 mins |   Cook time: 3-3.5 hours + resting  |  Serves: 5-6 people

Ingredients:

• Bolar blade roast (or similar) - 1.2 kgs

• Rosemary - 3 sprigs

• Thyme - 3 sprigs

• Garlic - 4 cloves

• Onion - 1 half

• Lemon juice - from 1 half lemon

• Fresh Ginger - 1 thumb size

• Paprika - 1 teaspoon

• Cumin - 1 teaspoon

• Coriander - 1 teaspoon

• Cardamom - 1 teaspoon

• Olive oil - 4 tablespoons

• Chilli - 2 long (more or less depending on your preference)

• Salt and pepper

Method:

Preheat the oven to 180 degrees celsius.

Pop the meat on a roasting rack, and into a roasting tray. Add 2cms of water to the bottom of the tray.

Combine all of the remaining ingredients in a food processor or blender, until you have consistent texture. Slather this relatively evenly all over the meat.

Place on the roasting rack. Cover with aluminium foil (or a tray lid) to keep the juices from escaping, and place in the oven.

Cook for approximately 3 hours. Check at about the 2.5 hours mark. (You’re aiming for the meat to be about medium - approximately 70 degrees celsius if you happen to have a meat thermometer.) The meat should be softening.

Remove the cover and cook for a further 30-60 minutes. Keep a close eye on it, to ensure it isn’t drying out.

When its ready, the meat should become crispy on the outside and be easy to slice or pull apart with a fork. Remove from the oven and stand on a fresh tray. Cover and leave to sit for 30 or so minutes, before taking to it with a fork and pulling the meat gently apart.

Serve with dressed greens, pickles or sauerkraut and greek yoghurt.

Any leftovers should keep for 3-4 days in the fridge. Add flatbreads or rice and chimichurri for a great mid-week meal.