Saturday, January 12, 2008

Bloody Mary roast beef with oven roasted tomatoes and Bloody Mary salsa

I had this emailed me to me, so I cannot give a reference to whomever had this great idea.

100-175g (4-6oz) raw meat per person for boneless joints
and 225-350g (8-12oz) for bone-in joints

Time to cook:
Rare – 20 minutes per 450g/ ½kg (1lb) plus 20 minutes
Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes
Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes

Oven temperature: Gas mark 4-5, 180oC, 350oF


Lean boned and rolled beef rib joint (sirloin or topside could also be used)

Oven Roasted Tomatoes:
Cherry tomatoes
Olive oil
Red chillies

Bloody Mary Glaze:
3 cloves garlic, chopped.
1 red chilli, deseeded and finely chopped.
Black pepper.
150ml (¼pt) passata or tomato juice.
15m (1tbsp) olie oil.

Oven roasted tomatoes:
450g (1lb) cheery tomatoes.
30ml ( 2tbsp) olive oil.
2 whole red chillies, cut in half and deseeded.
2 cloves garlic.

Bloody Mary Salsa:
2 tomatoes, finely chopped.
5ml (1tsp) sweet chilli sauce.
¼ red chilli, deseeded and finely chopped.
½ lime, juice and rind.
10ml (2tsp) tomato ketchup.
30ml (2tbsp) vodka.

Take lean beef rib joint, weigh and calculate the cooking time using the timings above. Place onto a rack in a roasting tin and open roast in a preheated oven for calculated time.
Make Bloody Mary glaze – Mix together the garlic, red chilli and black pepper. Add passata or tomato juice, and olive oil. About 20 minutes before the end of the beef roasting time, spoon over some of the glaze and repeat a couple of times.
Oven roasted tomatoes – Place cherry tomatoes, olive oil, red chillies, and cloves garlic, (squash cloves), into a shallow ovenproof dish. These will take approx 15 minutes to cook so put in the oven towards the end of the beef roasting time.
Make Bloody Mary salsa – Mix together tomatoes, sweet chilli sauce, red chilli, lime juice and rind, tomato ketchup and vodka. Cover and leave to stand.

Great served hot or cold.