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Bloody Mary Roast Beef
3 / 5
Lean boned and rolled beef rib joint(sirloin or topside could also be used)
Gas mark 4-5, 180°C, 350°F
Between 40 and 60 minutes
Cooking Time Detail:
Rare 20 minutes per 450g (1lb)plus 20 minutes
Medium 25 minutes per 450g (1lb) plus 25 minutes
Well done 30 minutes per 450g(1lb) plus 30 minutes
Allow 100g (4oz) raw meat per person for boneless joints and 225g (8oz) for bone-in joints
1 Lean boned and rolled beef rib joint
2 Tomatoes, finely chopped
5mlsp (1tsp) Sweet chilli sauce
¼ Chilli, de-seeded and finely chopped
½ Lime, juice and rind
2x5mlsp (2tsp) Tomato ketchup
2x15mlsp (2tbsp) Vodka
3 Cloves of garlic, chopped
1 Red chilli, seeded and finely chopped
150ml (¼pt) Passata or tomato juice
15mlsp (1tbsp) Olive oil
450g (1lb) Cherry tomatoes
2x15mlsp (2tbsp) Olive oil
2 Whole red chillies, halved and de-seeded
2 Garlic cloves, squashed
Pre-heat the oven to Gas mark 4-5, 180°C, 350°F.
Take the beef joint, weigh and calculate the cooking time using the timings above. Place on to a rack in a roasting tin and open roast for the calculated time.
Make the Bloody Mary Salsa. Mix together the tomatoes, chilli sauce, fresh chilli, lime juice and rind, ketchup and vodka. Cover and leave to stand.
Make the Bloody Mary Glaze . Mix together the garlic , chilli, and black pepper.
Add the passata and olive oil. About 20 minutes before the end of the beef roasting time, spoon over some of the glaze, repeat this a couple of times.
Place the cherry tomatoes, olive oil, chillis and garlic in an ovenproof dish. Place in the oven about 15 minutes before the end of the beef roasting time.
Serve slices of the hot glazed beef with the oven roasted tomatoes and mash or roast potatoes. Alternatively serve cold with the Bloody Mary salsa
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