This slow-roasted beef is meltingly tender after six gentle hours in the oven, wrapped in a bold, spicy herb sauce with jalapeno, ginger and garlic. Serve it sliced over carrots and celery with plenty of pan juices for a dinner that feels truly special. If you love slow-cooked beef, try Dimlama Slow-Braised Beef with Vegetables and Baked Cabbage Steaks with Beef and Mushrooms.
Ingredients
- 2 kg (4.4 lb) beef
- For the sauce: 1 jalapeno pepper
- 5 garlic cloves
- 50 g (about 2 oz) fresh ginger
- 1 bunch cilantro
- 2 sprigs thyme
- 1 sprig rosemary
- 70 ml (about 1/4 cup) soy sauce
- 50 ml (3 tbsp) olive oil
- For the bed: Carrots
- Celery stalks
Instructions
- Blend all sauce ingredients. Coat the beef on all sides and tie with kitchen twine so it holds its shape.
- Scatter roughly chopped carrot and celery on a roasting pan and set the beef on top.
- Add a cup of water, cover tightly with foil, and roast at 150 C (300 F) for 6 hours.
Tips
- Tie the beef snugly so it cooks evenly and slices into neat, thick pieces.
- Keep the foil sealed tight so the beef steams gently and stays juicy through the long roast.
- Let the roast rest before slicing, and check roasting guidance at Serious Eats for doneness tips.
Nutrition: per 100 g: 266 kcal, protein 15.9 g, fat 19.9 g, carbs 5.7 g.