Cilantro Crusted Roast Beef

Yesterday I was rummaging through the basement freezer for some Samoas and came across a beef roast that was starting to lose its vacuum seal.  I didn’t want to risk losing it to freezer burn so by default it became tonight’s dinner.  I added a few carrots and potatoes, both on their last legs, and my last package of bush beans from last year’s garden.  Now that’s a Sunday dinner – especially on a rainy Sunday.

This is the best roast beef I’ve ever eaten, hands down.  I can say that with complete modesty because it has virtually nothing to do with me.  There are two elements to making magically good roast beef:  buy a quality roast and dont’ overcook it.  That’s it.  If you’ve been reading long at all you’ve heard me sing the praises of Greenway Beef.  This rump roast was even more amazing than the other stuff I’ve gotten from them – all of which is leaps and bounds above any other beef I’ve tried.  So, a round of applause for the lovely Clark family at Greenway Beef.  For the cooking part, just go easy.  You don’t have to eat it rare by any means, but if you cook it well done you’ve wasted it.  It’ll taste and feel like shoe leather.

I didn’t leave the cilantro paste on here very long before I put the roast in the oven.  I just ran out of time.  Either way I think is fine.  The nice thing about this paste is that it adds flavor and not fat.  It’s just cilantro, garlic, salt, pepper and celery seen.  Except that I used celery leaves instead of seed.  Done.  And yummy.  You just pat in on the roast and put the roast in a foil lined pan.  Ninety minutes later you pull it out to rest before slicing.  Then you can do pretty much anything with it.  The paste adds flavor, but it’s not so strong that it limits what you can do with the leftovers.

Tonight I served it with roasted and sauteed vegetables and a horseradish sour cream.  Tomorrow night I’ll probably have leftovers.  After that you’ll probably see it on tostadas and maybe on sandwiches.  Who knows what else.  It’s a three pound roast so there’s plenty to go around.  I can’t wait for the leftovers!

Good? So, so, so good.  Really. So good.
Easy? Unbelievably so.
Good for company? Definitely, but feel free to keep it for yourself!
Special shopping? Grass fed beef if you can find it and it works for your budget.

Cilantro-Crusted Beef

Ingredients

2 cups fresh cilantro leaves
6 garlic cloves, smashed
1/2 C celery leaves
2 teaspoons coarse salt, plus more to taste
1/2 teaspoon freshly grated black pepper
1 (3-pound) boneless rump roast, trimmed

Preparation

Line a broiler or roasting pan with aluminum foil. Place the beef on the foil and set aside.

Preheat the oven to 325 degrees F.

In a food processor, combine the cilantro, garlic, celery seed, salt, and pepper. Puree until the mixture is a smooth paste. Rub the cilantro-garlic paste all over the roast, covering it completely. Allow the roast to marinate for at least 10 minutes to 1 hour to absorb the flavors.

Roast the beef for about 1 1/2 hours for rare or until an instant-read thermometer registers 125 degrees F. when inserted into the center. Cook for an additional 10 minutes for medium-rare or 20 minutes for medium doneness. Remove the roast from the oven and let rest for 10 minutes before slicing to allow the juices to settle.

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