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!
9,9934.4/5
Last modified on: July 30th 2017
For 6 people, you will need:
2 tablespoons 
1 
1 
1 sprig 
2 tablespoons 
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 18 min. | 5 hours 21 min. | 5 hours 39 min. |
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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When should I start for the recipe to be ready at a certain time?
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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.
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).
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.
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.
Nutritional information
How much will it cost?
For 6 people : 8.80 €
Per person : 1.47 €
Source: Home made, but friendly dedicated to Nancy and Joe from Santa-Fé.
More recipes?
This recipe use (among others) | Beef : You can check-out other recipes which use it, like for example: How to cook red meat properly, Melt-in-the mouth meat and vegetables in a sealed casserole, Two-stage beef chuck , Tournedos Rossini, How to slow cook meat, ... All |
 | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Potato wallets, Pâté de campagne, Rillons de Tours, Chicken club sandwich, Potted meat (rillettes), ... All |
 | Chilli powder: You can check-out other recipes which use it, like for example: Mexican-style pork medallions , Chilli langoustines, ... All |
 | Shallot: You can get more informations, or check-out other recipes which use it, for example: "Oeufs rabattus" with leeks, Small ratatouille with , Salt cod brandade, Penne with purple artichokes, Sautéed chicken with leeks, ... All |
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