This recipe is from Caribbean Food Made Easy by Levi Roots.
We loved this recipe. I’ve not done a pot roast in ages, and I’d forgotten how easy it is. One day I’ll work out how to pot roast the meat a little rarer (ours was certainly well done) but it didn’t take away from the all the yummy, spicy flavours the recipe ensured. We had a huge bit of meat for the two of us, so it’s been making great cold cuts for lunch all week – delicious!!
1.8kg topside roast beef (although ours was larger and it still worked as well)
4 sprigs of thyme
2 garlic cloves
2cm piece of root ginger, finely chopped (again, I used more, meaning we had a more ginger flavour)
1 red chilli, deseeded and finely chopped
2 spring onions, green part only, chopped
2 tbsp soy sauce
2 tbsp malt vinegar (for some reason this didn’t’ get packed, so I substituted for a generous squirt of tomato ketchup)
3 tbsp soft dark brown sugar
2 tbsp sunflower oil
Salt and pepper
1 onion, roughly chopped
1 stick celery, diced
2 plum tomatoes
150 ml beef stock, plus extra for topping up
4 carrots, scraped and cut into chunky rounds
10 small waxy potatoes
1. Wash the joint of beef and pat it dry with kitchen paper.
With a sharp knife, make small, deep incisions all over the meat.
Now put the leaves from two sprigs of thyme (I just used the stalks to, as thyme is just so fricking fiddly), the garlic, ginger, chilli and spring onions either in a pestle and mortar or into a mini blender and work into a chunky paste.
Push this into all the slits in the beef.
2. Mix the soy sauce, malt vinegar and sugar and rub it all over the outside of the beef. Cover lightly and put the joint into the fridge to marinate for at least 4 hours, though overnight is even better (we did it for about 10 hours). Turn the joint every so often.
3. Heat the oil in a casserole dish that has a lid. Wipe the wet marinade off the beef with kitchen paper, otherwise it won’t brown. Season the meat and brown on all sides. Remove the meat and add the onion and celery to the pan. Cook on a medium heat until soft, then add the tomatoes, stock, the rest of the thyme (we’d used it all earlier as it hadn’t travelled well) and any leftover marinade from the meat. Bring to the boil, pop the meat back in and immediately turn the heat right down. (Here, ours went awry, as the temp went too low and it sat for about an hour, cooking far too gently, before being brought back to simmer. Boo to electric hobs!)
5. Forty minutes before the end of the cooking time, add the carrots and potatoes, replace the lid and cook until they are tender. Check for seasoning and serve the beef in the pot in which it has been cooked.