MARINATED SPICED BEEF WITH RICE
Sunday Night's Roast, as this is baked in the oven & sliced
We've just had this, and it's been a success - I'm not sure about my styling for the photograph, the rice can just be seen at the back of the sliced meat. The rice is scrummy delicious, moreish in fact, and the meat so tender. I served it with some steamed broccoli, ratatouille and garlic potatoes.
• 150ml sour cream
• 1 garlic clove crushed
• 2T tomato puree
• 3T veg oil
• 2t ground cumin
• 1t ground ginger
• 1t turmeric
• 1t ground coriander
• 1t curry powder
• 1kg chuck or blade steak in one piece
• 225g long grain rice
• 2T chopped fresh parsley
• 150ml beef stock
• salt & freshly ground pepper
Make the marinade. Put the sour cream in a bowl, add the garlic, tomato puree & oil. Stir in the cumin, ginger, turmeric, coriander & curry powder.
Trim any fat or gristle from the beef. Pierce the meat all over with a fine skewer. Put the meat in a casserole & spoon over the marinade, coating the meat well. Leave in a cool place for 4-6 hours.
Cover the casserole & cook in the oven at 170 deg for about 2 hours until the meat is almost tender.
Stir the rice, parsley, stock & salt & pepper to taste into the juices surrounding the meat. Cover & return to the oven for a further 35 minutes until the meat & rice are tender & most of the juices are absorbed. Remove from the casserole & place on a carving dish. Serve sliced with rice.
