This Sunday roast recipe is a two-day cooking affair and worth the wait every time. A family favourite, Mama Melo's roast beef is typically savoured alongside mashed potatoes, corn and other vegetable sides. It's my idea of comfort food at its finest.
- Portion size 10 servings
- Credits : Jen Melo
- 1 onion
- 3 cloves garlic
- 1/4 cup butter
- 3 cups red wine
- 1 cup beef stock
- 1 tablespoon ground red pepper (pimenta)
- 1 one kg oven roast
- 1 teaspoon each black pepper and white pepper (or season to taste)
- 1 bay leaf or two
- 1 cup sliced white mushrooms
MethodDay 1: Dice onion and mince or press garlic cloves. Saute onions and garlic in butter, over medium-high heat. Add wine, beef stock, pepper paste, spices and beef.
Boil mixture for 15 mins, turn the roast and taste the liquid mixture -- adjust seasoning to taste. Boil for another 15 mins.
Remove from heat, allow to cool and refrigerate overnight.
Day 2: Cut beef into rounds, slicing across the grain.
Remove bay leaf, and with stick blender, blend onion and liquids mixture. Add beef to liquid mixture and roast in 350 F (180 C) oven for 1 to 1-1/2 hours.
Saute mushrooms in butter, salt and pepper, and add to beef just before serving.