Spiced Roast Beef Recipes

Steps:

• Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar., Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from meat. In a Dutch oven, brown roast on both sides in remaining oil over medium-high heat; drain. Pour reserved marinade over roast; add bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 hours or until meat is tender., Remove roast and keep warm. Discard bay leaves. Skim fat from pan juices. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain; serve with meat.

Steps:

• For marinade, combine the onion, vinegar, broth, brown sugar, bay leaf and seasonings in a small saucepan. Cook and stir over medium heat until sugar is dissolved. Cool to room temperature., Pierce roast several times with a meat fork; place in a large resealable plastic bag. Add cooled marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Place meat and marinade in an ungreased 11x7-in. baking dish. Bake, uncovered, at 325° for 1-1/2 hours. Stir in dried fruit and raisins. Bake 45-55 minutes longer or until meat and fruit are tender. Discard bay leaf. Remove roast to a platter; let stand for 10 minutes before slicing. , For gravy, combine cornstarch and water until smooth. Pour pan juices into a saucepan; gradually stir in cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

Steps:

• Combine all the spices and ½ tbsp salt together in a pestle and mortar. Give everything a good grind, keeping a little of its coarseness. Rub the oil and then the ground spices all over the beef and massage in well. Cover and chill overnight to marinate.
• Next day, heat oven to 190C/170C fan/gas 5. Weigh your joint and roast for 10 mins per 450g for rare meat and 15 mins per 450g for medium, plus an extra 20 mins. Cover and rest for 20 mins while you finish the salads, then slice and serve. Alternatively, roast the beef in the morning and serve at room temperature for dinner.

Steps:

• In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
• Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
• Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.

Steps:

• Mix all the marinade ingredients together in a strong plastic bag. Put the roast into the bag and seal tightly. Marinate in the refrigerator for 2 days turning the bag at least 2 times a day.
• Remove roast from the marinade, and let sit at room temperature for 1 hour before browning.
• Preheat oven to 275 degrees F.
• Heat oil in a large dutch oven over high heat. Pat the roast dry of excess marinade. Season the roast with salt and pepper, and sear on all sides until golden brown.
• Remove the roast to a dish. Heat the oil in the pan and saute the carrots, onions, garlic, celery, and thyme. Add the red wine and any left over marinade to the vegetables, and bring it to a simmer. Scrape up any bits in the bottom of the pot.
• Place the roast back into the pot. Cover the pot with a heavy lid and bake, half the total cooking time with the lid on, and half without. Allow 20 minutes per pound of meat, or until internal temperature reaches 145 degrees F, about 2 hours.
• Add water to pot if it looks like its drying out too fast. Remove the roast to a platter, and let rest for 15 minutes before carving. Strain the gravy from the pot and put in a sauceboat.

Steps:

• Preheat oven to 350°F. Place first 3 ingredients in heavy small plastic bag. Using meat mallet or rolling pin, crush spices. Transfer crushed spices to small bowl; mix in salt, ginger and cayenne.
• Toss potatoes, carrots and 3 tablespoons oil in large bowl. Sprinkle with salt and pepper. Spread vegetables in large roasting pan. Roast 30 minutes.
• Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits. Brush roast with remaining 1 tablespoon oil. Rub spice mixture over roast.
• Push vegetables to sides of pan, leaving space in center. Place roast in center of pan. Roast until meat thermometer inserted into center of meat registers 125°F for medium-rare, about 1 hour. Transfer roast to platter. Tent with foil. Increase oven temperature to 450°F. Spread vegetables in pan; continue roasting until vegetables are tender and brown, about 10 minutes. Sprinkle with cilantro.
• Surround roast with vegetables. Cut roast into thin slices and serve.

Steps:

• Wash meat, cut into thick slices or into 4-6 chunks.
• Prick meat with a fork on all sides.
• Using a mortar and pestle, grind the cinnamon stick, cloves, chili flakes, and dried red chilies, and pepper corns and put into a bowl.
• To that bowl add cinnamon powder and turmeric, ginger-garlic paste.
• Then grind the green chillies in mortar and pestle or chop very finely and add it to the bowl.
• Add the vinegar, sugar and salt to the bowl and stir well.
• Dredge the meat in the spice mixture and let it sit for two hours.
• Preheat oven to 350°F.
• In an electric frying pan, heat oil and saute onions till tender.
• Add meat with spices and brown for about 7-8 minutes turning once.
• Put half of the meat, spices and onion in a roasting pan.
• Put one cup of tomatoes in over it.
• Layer the rest of the meat on top.
• Add the remaining tomatoes and 2 cups of water.
• Bake for 1 1/2 hrs to 2 hrs or until roast is very tender, stirring and turning meat a couple of times during the baking process.

Steps:

• Rub the meat all over with the sugar and put it in a pot with a lid for 2 days.
• Leave it in a cool place, turning and rubbing the meat at least 2 times a day with the sticky liquor that develops.
• Crush the peppercorns, juniper berries and allspice with a mortar and pestle and mix with the salt and saltpeter. Rub this mixture well into the meat and leave it in the pot for another 9 days in a very cool place.
• Turn the meat and rub the pickling mixture into the meat daily.
• When the pickling is complete, remove the beef and rub off any excess spices adhering to the surface.
• Do not rinse it.
• Wrap the meat in suet and put into a large ovenproof pot.
• Add about 10 fl oz water, cover the pot with a tight fitting lid.
• Preheat the oven to 275 deg F.
• Bake the meat slowly allowing 45 min per lb.
• When the meat is cooked, remove from the pot and set aside until it is quite cold.
• Unwrap the meat, drain off any excess liquid and place on a board.
• Cover with clean cheese cloth, put a weight on it and leave for at least 24 hrs in a very cold place.
• Carve the meat into thin slices and serve with good mustard or horseradish and pickled onions.

Steps:

• Mix all the flavorings and spices together.
• Place the beef in a large bowl and rub all over with the spice and flavoring mixture.
• Cover and refrigerate.
• Rub in the mixture once or twice a day for a week; turn the beef as you repeat the rubbing in process.
• The spices and flavorings will now be mixed with the juices drawn from the beef.
• Tie up the meat firmly and place in a large pot.
• Rub in a last teaspoon of ground cloves.
• Cover with cold water to which a bottle of Guinness has been added.
• Simmer gently for 6 hours.
• Allow to cool in the cooking liquid.
• When cool, remove from the cooking liquid, place on a serving dish and cover with a weighted plate.
• Refrigerate until serving time.
• Serve cold, thinly sliced.

Steps:

• Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill.
• Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature.
• Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on - pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef.
• Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.