Prep: 30 mins Cook: 40 mins
Serves 6 , Excellent source of iron , Low Sodium
Beef
- 1.2kg AngusPure beef bolar roast
Spice mix
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1 teaspoon sweet paprika
- ½ teaspoon dried oregano
- Good pinch dried red chilli flakes
- 2 cloves garlic, crushed
- ¼ cup oil
- Juice of ½ lemon
Method
Crispy roast potatoes
- 1.5 kg floury potatoes, peeled and cut into halves
- ¼ cup oil
- 25g butter
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.
To serve
Serve slices of beef with the potatoes, peas, gravy and Yorkshire puddings if you wish.
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.