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!
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!
72 K 4.4/5 (28 reviews)
5 hours 40 min.
Easy
2 people
11 IngredientsLast modified on: July 30th 2017
335 g beef
1 tablespoon 
1⁄3 
1 
1⁄3 
1⁄3 sprig 
70 g belly (streaky) bacon
10 g chilli powder
1 tablespoon 
Times for this recipe
Preparation: 20 min.
Cooking: 5 hours 25 min.
All in all: 5 hours 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 5 min.
Stage 3 - 6 min.
Pour 1 tablespoon 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.
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.
Grill (broil), rather than fry, 70 g belly (streaky) bacon in thin slices.
Stage 5 - 5 min.
Wrap the bacon around the joint and tie in place with food-grade string.
Stage 6 - 3 min.
Put the meat into a roasting bag with the flavouring ingredients (carrot, shallots, thyme and bayleaf) and 10 g chilli powder.
You can aslao add 1 tablespoon 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).
You can aslao add 1 tablespoon 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
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.
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 recipe | 60 RDI=30 % | 20 RDI=2 % | 140 RDI=20 % | 1,590 RDI=80 % | 6,660 RDI: 80 % |
| Per 100 g | 10 RDI=5 % | 3 RDI=0 % | 30 RDI=4 % | 310 RDI=20 % | 1,310 RDI: 20 % |
| Per person | 30 RDI=10 % | 8 RDI=1 % | 70 RDI=10 % | 800 RDI=40 % | 3,330 RDI: 40 % |
How much will it cost?
- For 2 people : 2.90 €
- Per person : 1.45 €
Change currency: 
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)
Beef
Like these other recipes: Beef braised in reduced red wine, Home-made doner kebab, How to slow cook meat, Upside-down Parmentier, How to cook red meat properly, ... See them all 10
Belly (streaky) bacon
Like these other recipes: "Land and sea" kebabs, Potatoes with bacon and herbs, Stuffed pumpkin gratin, Broken eggs with mushrooms, Boulangère potatoes, ... See them all 31
Chilli powder
Like these other recipes: Mexican-style pork medallions , Chilli langoustines, ... See them all 2
Shallot
Like these other recipes: Spinach and Mushrooms with Pesto, Lebanese-style chickpea salad, Chinese style chicken, Koulibiak in pie dish, Vegetable tartare, ... See them all 203
Other recipes you may also like
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024513 K4.6 1 hour 60 min.
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.December 31th 2013261 K4 1 hour 35 min.
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.February 21th 2011275 K5 12 hours 60 min.
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.October 13th 2010311 K 15 1 hour 25 min.
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.June 22th 2011250 K 15 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 5 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.