Bloody Mary roast beef
Yes, you heard right. Bloody Mary roast beef. A hangover cure and a hunk of beef rib joint, rolled into one. We almost fainted too.
· 1 Lean boned and rolled beef rib joint
· 2 Tomatoes, finely chopped
· 5mlsp (1tsp) Sweet chilli sauce
· ¼ Chilli, de-seeded and finely chopped
· ½ Lime, juice and rind
· 2x5mlsp (2tsp) Tomato ketchup
· 2x15mlsp (2tbsp) Vodka
· 3 Cloves of garlic, chopped
· 1 Red chilli, seeded and finely chopped
· Back pepper
· 150ml (¼pt) Passata or tomato juice
· 15mlsp (1tbsp) Olive oil
· 450g (1lb) Cherry tomatoes
· 2x15mlsp (2tbsp) Olive oil
· 2 Whole red chilies, halved and de-seeded
Pre-heat the oven to Gas mark 4-5, 180°C, 350°F. Take the beef joint, weigh and calculate the cooking time using the timings below. Place onto a rack in a roasting tin and open roast for the calculated time.
Make the Bloody Mary Salsa. Mix together the tomatoes, chilli sauce, fresh chilli, lime juice and rind, ketchup and vodka. Cover and leave to stand.
Make the Bloody Mary Glaze. Mix together the garlic, chilli, and black pepper. Add the passata and olive oil. About 20 minutes before the end of the beef roasting time, spoon over some of the glaze, repeat this a couple of times.
Place the cherry tomatoes, olive oil, chilies and garlic in an ovenproof dish. Place in the oven about 15 minutes before the end of the beef roasting time.
Serve slices of the hot glazed beef with the oven roasted tomatoes and mash or roast potatoes. Alternatively serve cold with the Bloody Mary salsa.
Cooking Time Detail:
- Rare 20 minutes per 450g (1lb)plus 20 minutes
- Medium 25 minutes per 450g (1lb) plus 25 minutes
- Well done 30 minutes per 450g(1lb) plus 30 minutes
Allow 100g (4oz) raw meat per person for boneless joints and 225g (8oz) for bone-in joints.
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