Roast bolar with homemade spice rub
Enjoy the perfect beef roast
Serves
6
Prep Time
30 mins
Cook Time
40 mins
We can’t think of a better family Sunday lunch or dinner than roast beef with all the trimmings -Yorkshire puddings, rich gravy and crispy roast potatoes.
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ShareIngredients
1.2kg Quality Mark bolar roasti
1 tsp ground coriander
1 tsp ground cumin
1 tsp curry powder
1 tsp sweet paprika
1/2 tsp dried oregano
a good pinch of chilli flakes
2 garlic cloves
crushed1/4 cup vegetable oil
1 tablespoon lemon juice
1.5 kg floury potato
peeled and chopped in half1/4 cup vegetable oil
25g butter
seasonal vegetables
roastedgravy
Yorkshire Puddingi
Method
Preheat the oven to 230°C.
Combine all the spice mix ingredients together in a small bowl.
Rub over the beef roast and place on a wire tray on a baking dish.
Reduce the oven temperature to 200°C and place in the oven to roast for 40-45 minutes for medium-rare beef.
Remove beef from the oven and place on a warmed plate, cover loosely with foil and a clean tea towel and leave to rest.
Place potatoes in a saucepan of salted water and bring to the boil.
Reduce the heat and allow to simmer for 5-8 minutes, just so they are slightly soft around the edges.
Drain and place saucepan back over the heat.
Shake saucepan to dry off potatoes.
Score the surface of each with a fork to scruff them up.
Place oil and butter into a roasting dish and place in oven to heat.
Add potatoes, tossing well so that every surface is covered.
Roast for 45 minutes at least until thoroughly golden and crisp.
Sprinkle with a little salt before serving.
Serve slices of beef with the potatoes, peas, gravy and Yorkshire puddings if you wish (see tips).
Nutrition Information per Serving (475g)
Based on beef and potato ingredients, not including gravy and Yorkshire puddings.
