Spiced Roast Beef And Vegetables Recipe - Cooking Index
Spiced Roast Beef And Vegetables Recipe - Cooking Index
As American cities filled up in the early part of the twentieth century, new urbanites learned to make the most of small apartment kitchens by using recipes that yielded a lot of food with little bother. Roast beef with vegetables filled the bill. Cattle, raised on enormous western ranches, and beef were moved efficiently around the country on the transcontinental railroad system, so the meat was cheap and plentiful. A spice rub and cilantro make this roast especially appealing.
Type: Meat| 1 teaspoon | 5ml | Cumin seeds |
| 1 teaspoon | 5ml | Coriander seeds |
| 1/2 teaspoon | 2.5ml | Whole black peppercorns |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/2 teaspoon | 2.5ml | Ground ginger |
| 1/8 teaspoon | 0.6ml | Cayenne pepper |
| 2 1/2 lbs | 1135g / 40oz | Russet potatoes - peeled, and |
| Cut into 1" chunks | ||
| 8 | Carrots - peeled, and (medium) | |
| Cut diagonally into 2" lengths | ||
| 4 tablespoons | 60ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Beef eye of round roast - (3 to 3 1/4 lbs) | |
| 1 | Garlic clove - thinly sliced | |
| 2 tablespoons | 30ml | Chopped fresh cilantro |
Preheat oven to 350 degrees. Place first 3 ingredients in heavy small plastic bag. Using meat mallet or rolling pin, crush spices. Transfer crushed spices to small bowl; mix in salt, ginger and cayenne.
Toss potatoes, carrots and 3 tablespoons oil in large bowl. Sprinkle with salt and pepper. Spread vegetables in large roasting pan. Roast 30 minutes.
Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits. Brush roast with remaining 1 tablespoon oil. Rub spice mixture over roast.
Push vegetables to sides of pan, leaving space in center. Place roast in center of pan. Roast until meat thermometer inserted into center of meat registers 125 degrees for medium-rare, about 1 hour.
Transfer roast to platter. Tent with foil. Increase oven temperature to 450 degrees. Spread vegetables in pan; continue roasting until vegetables are tender and brown, about 10 minutes. Sprinkle with cilantro.
Surround roast with vegetables. Cut roast into thin slices and serve.
This recipe yields 6 to 8 servings.
Source:
Bon Appetit, September 1999
Average rating:
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