Spicy Roast Beef

Roast beef , the quintessential signature national meal of England is quite easily found in Goan kitchens and is served as a main course, with leftovers often used in sandwiches.  It is indeed a royal meal if prepared to one's liking. Goans and Indians prefer their meats well done, but the cooking time can be adjusted to present a rare or medium roast.

Although I was surprised to see many Goan recipes call for the roast to be prepared on a stove top or a pressure cooker this roast is prepared in the oven.

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Ingredients

2 lb of beef
1 heaped teaspoon ginger powder
1 heaped teaspoon garlic powder
1 level teaspoon turmeric
1 heaped teaspoon coriander
1 level teaspoon cumin
1/4 teaspoon ground black pepper
1 level teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon clove
juice of 2 fresh limes (you can use vinegar if you do not have limes)

Method

Measure all the spices into a bowl and mix well.

Add the juice of the 2 limes and mix to form a paste.

Put the beef into a non-metal container.

Apply the paste all over the beef.  Pierce the beef with a fork on all sides so that the marinade penetrates the beef.  Cover and refrigerate for several hours (overnight if possible).

When ready to cook.
Preheat the oven to 350 F.  Use a roasting pan with a grill at the bottom.  Line the base of the pan with foil. Spray the foil with cooking oil.  Also spray the grill with cooking oil.

An optional step is to roughly slice onions and place in the bottom of the pan (you can add mushrooms or any other root vegetables).  Spray the vegetables with cooking oil or add a little olive oil and mix.

Place the roast on the rack in the pan.  Spray the roast with cooking oil.  Put the pan in the oven for about 45 minutes for a well done roast.  Check half way through and turn the roast over.

As the roast slow cooks, the drippings mix in with the vegetables and flavor them as they cook.  Remove and let the roast rest for 10 minutes before slicing.  Cut it in half first to ensure the desired cooking is complete.  Return to oven if more cooking is required.  Again let it rest for 10 minutes before slicing.

Remove the vegetables which will be nicely caramelized and serve with the roast.