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!
77 K 4.4/5 (28 reviews)
5 hours 40 min.
Easy
6 people
11 IngredientsLast modified on: July 30th 2017
1 kg beef
2 tablespoons 
1 
3 
1 
1 sprig 
200 g belly (streaky) bacon
30 g chilli powder
2 tablespoons 
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 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.
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, 200 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 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).
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
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 | 190 RDI=70 % | 50 RDI=5 % | 420 RDI=60 % | 4,700 RDI=240 % | 19,700 RDI: 240 % |
| Per 100 g | 10 RDI=5 % | 3 RDI=0 % | 30 RDI=4 % | 310 RDI=20 % | 1,300 RDI: 20 % |
| Per person | 30 RDI=10 % | 8 RDI=1 % | 70 RDI=10 % | 780 RDI=40 % | 3,280 RDI: 40 % |
How much will it cost?
- For 6 people : 8.60 €
- 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: Melt-in-the mouth meat and vegetables in a sealed casserole, How to cook red meat properly, Beef braised in reduced red wine, Carbonnade, How to slow cook meat, ... See them all 10
Belly (streaky) bacon
Like these other recipes: Chicken club sandwich, Involtini-Style Filet Mignon , Sausagemeat, Winemaker's toast, Rabbit terrine, ... See them all 31
Chilli powder
Like these other recipes: Chilli langoustines, Mexican-style pork medallions , ... See them all 2
Shallot
Like these other recipes: Beurre blanc sauce, Cauliflower and chickpea purée, Green beans and potatoes with Morbier cream sauce, Rice and peas, Tagliatelle with rillons and tomatoes, ... See them all 203
Other recipes you may also like
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid. September 7th 2018289 K3.9 4 hours 35 min.
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip. February 21th 2011263 K 24.2 1 min.
Little apple turnovers with almonds and raisins
These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are... September 11th 2018313 K3.8 1 hour 35 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015407 K3.3 55 min.
Chicken with spinach in a cream sauce
This recipe combines morsels of cooked chicken, spinach and potatoes with cream for a simple and tasty dish. July 3rd 201963 K 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.