Beef blade roast is from the shoulder blade of the beef, full of flavour and is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, or thinly sliced for a stir-fry.
For yoghurt marinade, process ginger, onion, garlic, chilli, spices, lime juice and 1 teaspoon salt in a food processor until finely chopped, transfer to a bowl and stir in yoghurt. Refrigerate half the yoghurt mixture, then add beef to remaining yoghurt mixture, turn to coat and marinate overnight.
Preheat oven to 160°C. Remove beef from marinade, wiping off most of the excess and place in a roasting pan on a lightly oiled rack. Drizzle with a little vegetable oil and roast, basting occasionally with pan juices until browned and cooked to your liking (55- 60°C internal temperature or 50-55 minutes for medium-rare, 60-65°C or 55 minutes-1 hour for medium), remove from pan, cover loosely with foil and set aside to rest for at least 20 minutes.
Meanwhile, heat about 2 tablespoons vegetable oil in a large frying pan over medium-high heat, add onion, ginger and garlic and cook for about 5 minutes until fragrant and onion is tender, then stir in coriander seeds until fragrant. Add tomatoes and cook down slightly, then stir through silverbeet until wilted, season to taste with salt and a squeeze of lime and serve with thinly sliced beef and any resting juices with reserved spiced yoghurt mixture, lime wedges and coriander.
Tip 1: Try roasting the beef on a bed of thickly sliced ginger to add even more flavour.
Tip 2: Add a splash of beef stock to the roasting pan if you’d like a light sauce to spoon over the finished beef. The flavours of the marinade will drip down into stock and mingle to form a beautiful sauce.
Tip 3: These Indian inspired flavours would work well with other cuts of beef too – a rump roast would be a good option or try a whole beef fillet for a special occasion meal.
To make the Christmas menu planning easier this year visit BeefandLamb.com.au.
Trending This Week