How to cook the perfect roast beef spiced with garam masala31

Posted on June 4, 2009 by ChristieDinner Time, Gluten Free

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[Garam masala roast beef with spiced pumpkin wedges]

Spice up your roast tonight!

It’s certainly getting a bit nippy here in the Southern hemisphere. So you know what that means? Roasts!

Beef, pork, duck, lamb, you name it, I like it. Especially if it’s jazzed up with some aromatic spices and cooked with love.

I’d like to offer my top tips for cooking a beef roast today. The roast pictured above is a bit overcooked for my liking as I prefer it rare. But my family likes it well done and I always aim to please my dinner guests!

As you’ll see in the following shot, I cooked it so it was pink in the very centre, meaning those who like it well done ate slices closer to the outside. Then everyone is happy.

garam-masala-roast-beef-plate
[Don’t you love that plate? It’s my Mum’s. That’s a traditional Hungarian pattern.]

How to make the perfect roast beef

  • Take the meat out of the fridge 20-25 minutes before you’re going to cook it. This is especially important if you like your meat rare as room temperature meat will cook more evenly. Marinate if you’ve got time.
  • Elevate the meat in the roasting dish. Either with a rack or on top of vegetables (I’ve used garlic cloves in this recipe). I like using vegetables and herbs because they permeate the meat and flavour it.
  • Baste the meat regularly with the pan juices. If for some reason there aren’t any then add a splash of stock to the dish during cooking. This will mix with the fat that drips off and will be very tasty.
  • Cooking times are important. These are all per 500g. Rare: 15-20 mins. Medium: 20-25 mins. Well done: 25-30 mins. So for a 2.5kg beef roast, cooked rare, it would be about 1 hour and 40 mins.
  • Use a meat thermometer. If you’ve got one. It’s not essential but very helpful. Rare 55-60C, Medium 65-70C, Well done 75C.
  • Rest the meat before carving. I cannot stress this one enough. Remove from the oven and cover loosely with foil, leave in a warm place (ie. near the oven), and rest for at least 15-20 minutes. Resting redistributes the juices back into the meat. If you slice your roast and those precious, flavoursome juices gush out onto the plate – slap yourself – you didn’t rest it long enough.
  • Carve across the grain. Any other way and it will be tougher than an old boot. Don’t let all your hard work go to waste when you’re right at the finish line.

Eat with gusto, enjoy and keep warm.

Happy roasting! Christie x

Garam masala roast beef recipe
Spiced pumpkin recipe

2.5kg beef roast (boned and rolled)
10 garlic cloves
2 tablespoons garam masala spice mix
2 tablespoons vegetable oil
1 small pumpkin (cut into wedges)
pinch of paprika
pinch of cumin
pinch of cinnamon

1. Take the beef out of the fridge 20 minutes before cooking. Preheat the oven to 200C.
2. Place the garlic cloves in the centre of a roasting dish in one layer.
3. Rub the roast all over with the garam masala and place on top of the garlic cloves in the roasting dish.
4. Drizzle with 1 tablespoon of oil and place in the oven. For medium, roast for 20 minutes per 500g, 1 hour 40 minutes.
5. Mix the remaining spices together and sprinkle over the pumpkin wedges. Drizzle with the other tablespoon of oil and roast with the beef for the last 40 minutes.
6. Once the beef is done, rest for 15-20 minutes covered loosely with foil. Serve the beef and pumpkin together with any pan juices.

Still hungry for more beef recipes? Here you go:

Baked meatballs w/ tomato and tamarind sauce
Chilli beef and broccoli stirfry (GF)
Pepper crust beef fillet w/ vegetable skewers (GF)

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