I am trying to avoid fried foods for some time, and while actually doing so, I am amazed with how many recipes I use involve frying.
So I was staying in front of meat counter figuring out what to cook. And then lady behind the counter suggested to roast some beef.
And this is a recipe I decided to go with: roast beef marinated with onions, black pepper, coriander, allspice and bay leaves.
In addition to ingredients this recipe also required an oven bag or dutch oven with a lid.
- 2.5lb beef shoulder roast meat
- 2 onions
- 1 cup of water or vegetable broth
- Ground black pepper to taste
- Ground coriander to taste
- 4-5 allspice peppercorns
- 3-4 bay leaves
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients:
- Set oven bag in a baking pan, peel onions, slice each of them in circles and arrange half of onions in a layer at the bottom of the bag:
- Rinse meat and pat it dry with a paper towel, arrange it in the bag:
- Salt it and season with ground black pepper and coriander to taste from all sides evenly:
- Cover meat up with a layer of remaining onions, add allspice peppercorns and bay leaves, tie oven bag and put the pan to fridge to marinate, for at least 5 hours, but you can leave it there overnight or longer:
- When you are ready to roast the beef warm up oven to 350F. Take pan with meat in oven bag from the fridge. Add a cup of water (or vegetable broth, or wine or a mix of these) to the bag:
- Tie the bag (and make few holes on top), tuck the tips inside the pan, and put pan into the oven for 1.5h (if you use bigger or smaller piece of meat, you will need to adjust time accordingly, using meat thermometer is a good idea):
- Once meat is ready, carefully remove pan from the oven and untie the bag:
- Remove onions from the top (you can either discard them or use for sauce along with juices produced by roasting), move meat to a plate and slice in portion pieces:
- And serve: