Roast beef "like they do it in Santa Fe"


Roast beef "like they do it in Santa Fe"
For this delicious roast, the beef joint is seared all over, then wrapped in slices of grilled (broiled) bacon before the final long, slow roasting in a bag with aromatic ingredients (bayleaf, shallots, carrot, thyme and chilli).

Cooked this way, the meat will be well done on the outside, meltingly tender inside and can be pulled apart with a fork. The pepped-up spicy flavour is to die for!
75 K 4.4/5 (28 reviews)
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Last modified on: July 30th 2017
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 20 min.
Cooking: 5 hours 25 min.
All in all: 5 hours 40 min.
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Step by step recipe


Stage 1 - 5 min.
Roast beef "like they do it in Santa Fe"

Prepare the flavouring ingredients

Prepare 1 carrot.

Prepare 3 shallots.

Rinse and dry 1 bayleaf and 1 sprig thyme.

Stage 2 - 5 min.
Roast beef "like they do it in Santa Fe"

Prepare the meat



Trim a 1 kg beef joint.

Pepper and salt all over.

Stage 3 - 6 min.
Roast beef "like they do it in Santa Fe"
Pour 2 tablespoons oil into a large frying pan on high heat.

When really hot (lightly smoking), add the beef and fry for about 1 minute on each side until browned all over.

Take off the heat.

Stage 4 - 15 min.
Roast beef "like they do it in Santa Fe"
Grill (broil), rather than fry, 200 g belly (streaky) bacon in thin slices.

Stage 5 - 5 min.
Roast beef "like they do it in Santa Fe"
Wrap the bacon around the joint and tie in place with food-grade string.

Stage 6 - 3 min.
Roast beef "like they do it in Santa Fe"
Put the meat into a roasting bag with the flavouring ingredients (carrot, shallots, thyme and bayleaf) and 30 g chilli powder.

You can aslao add 2 tablespoons clarified butter if you are worried that the meat will be too dry, but this is not essential.

Seal the bag and sit it in an oven-proof dish. Cook for 5 hours at 300°F (150°C).

Stage 7 - 5 hours
Roast beef "like they do it in Santa Fe"
After this long cooking, you will see that the meat has given off wonderful juices, full of flavour and with very little fat - a feature of slow cooking.

Tip out the contents of the bag into the serving dish and discard the flavouring ingredients. Serve without delay with the your choice of side dishes.

If you will not be serving the roast right away, put it back in the oven to keep hot.
Remarks
This is an opportunity to use a cheaper cut of meat. Even if it seems a bit tough or stringy, the magic of long slow cooking will transform all that (there's no need to go for sirloin or another expensive cut). Ask your butcher for "braising" or "stewing" beef; a good butcher will be able to advise you. If not, opt for cuts like chuck, flank, brisket, etc.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made, but friendly dedicated to Nancy and Joe from Santa-Fé.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe190 RDI=70 %50 RDI=5 %420 RDI=60 %4,700 RDI=240 %19,700 RDI: 240 %
Per 100 g10 RDI=5 %3 RDI=0 %30 RDI=4 %310 RDI=20 %1,300 RDI: 20 %
Per person30 RDI=10 %8 RDI=1 %70 RDI=10 %780 RDI=40 %3,280 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk
How much will it cost?
  • For 6 people : 8.60 €
  • Per person : 1.45 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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