Roast beef, despite its deliciousness, isn’t a traditional Indian dish. Being an Indian living in the US, I thought I would come up with my own twist to roast beef which blends the flavors of the subcontinent with those in the US. To what end? Read on to find out. Thou shalt not be disappointed.
What you’ll need:
- Roast beef (duh). I generally buy a tri-tip sirloin roast. You can buy it in any shape you want. The rest of the ingredients are assuming a slab weighing 4-5 lbs.
- 2 lemons
- 1 large onion
- 2 carrots
- 2 bell peppers or jalapeno peppers (to make it more Indian, use 2 green chillies)
- (optional) 1 tomato
- Your favorite spice(s). I use coriander and a meat curry powder.
- Salt and pepper
- Cooking oil
Preparation Method 1 – Marinading
- Take the beef out from the refrigerator 15-30 mins before you start.
- Cut it into 5-8 smaller chunks.
- Marinade the chunks using lemon juice, salt, pepper and the spices. For best results, use a basting brush.
- Let it rest for 30 mins – 2 hrs.
Preparation Method 2 – Brining
- Take a large vessel and boil a cup of water.
- Stir in salt, pepper and the spices.
- Add several cups of cold water until the mixture goes down to room temperature.
- Cut the beef into 5-8 smaller chunks and submerge it completely in the water, adding more water if necessary.
- Leave in the refrigerator for at least 1 hr. Overnight works best.
- Preheat the oven to 475℉.
- Meanwhile, take a roasting tray and drizzle it with oil
- Place the beef chunks on it. If you brined, pat them dry with paper towels first.
- Slide the beef chunks around a bit to make sure they don’t get stuck to the tray.
- Put the tray in the oven, turn the heat down to 400℉ and leave for 45 minutes – 1 hour
- Meanwhile chop the onions, carrots, chillies and tomatoes.
- Take the tray out, add the veggies and turn over the beef chunks.
- Put it in the oven for another 30-45 mins, or until the beef is done to your liking. Use a meat thermometer for help.
Enjoy your beef!
Published on August 14th, 2019
Last updated on April 1st, 2021