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Bloody Mary Roast Beef
Current recipe rating :
Suitable Cuts: Rolled beef rib joint
Temperature: Gas Mark 4-5, 180ºC, 350ºF
Serves:
Cooking Time Detail: Rare - 20 minutes per 450g/½kg (1lb) plus 20 minutes Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done - 30 minutes per 450g/½kg (1lb) plus 30 minutes Allow 100-175g (4-6oz) raw meat per person for boneless joints and 225-350g (8-12oz) for bone-in joints mins
Ingredients:
- Lean boned and rolled beef rib joint (sirloin or topside could also be used)
- Oven Roasted Tomatoes
- Cherry tomatoes
- Olive oil
- Red chillies
- Bloody Mary Glaze
- Garlic
- Red chilli
- Salt and black pepper
- Passata or tomato juice
- Olive oil
- Bloody Mary Salsa
- Tomatoes
- Sweet chilli sauce
- Red chilli
- Lime
- Tomato ketchup
- Vodka
Method:
Weigh and calculate the cooking time using the timings supplied. Place onto a rack in a roasting tin and open roast in a preheated oven for calculated time. Bloody Mary Glaze: Mix together 3 cloves garlic, chopped, 1 red chilli, deseeded and finely chopped with salt and black pepper. Add 150ml (¼pt) passata or tomato juice, and 15ml (1tbsp) olive oil. Oven Roasted Tomatoes: Place 454g (1lb) cherry tomatoes, 30ml (2tbsp) olive oil, 2 whole red chillies, cut in half and deseeded, 2 cloves garlic, squashed, into a shallow ovenproof dish. These will take approx 15 minutes to cook so put in the oven towards the end of the beef roasting time. Bloody Mary Salsa: Mix together 2 tomatoes, finely chopped, 5ml (1tsp) sweet chilli sauce, about ¼ red chilli, deseeded and finely chopped, ½ lime, juice and rind, 10ml (2tsp) tomato ketchup, 30ml (2tbsp) vodka. Cover and leave to stand About 20 minutes before the end of the beef roasting time spoon over some of the glaze, repeat this a couple of times.
Serving Suggestion:
This is a real pick and mix recipe, possible serving suggestions: hot glazed beef served with oven roasted tomatoes and steaming mash or roast potatoes, or cold glazed (or unglazed) eef with Bloody Mary Salsa. Great hot or cold!