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
12 people
11 IngredientsLast modified on: July 30th 2017
2 litres beef
4 tablespoons 
2 
6 
2 
2 sprigs 
400 ml belly (streaky) bacon
60 ml chilli powder
4 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 4 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, 400 ml 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 60 ml chilli powder.
You can aslao add 4 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 4 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 | 390 RDI=150 % | 100 RDI=9 % | 830 RDI=130 % | 9,410 RDI=470 % | 39,390 RDI: 470 % |
| 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 12 people : 17.20 €
- 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
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Belly (streaky) bacon
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Chilli powder
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Shallot
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