Massaman beef roast
| Serves: | 8 |
| Serving Suggestion: | Serve the sauce and pomegranate on the side and garnish with fresh coriander |
Ingredients
- 10 ml coriander seeds
- 5 ml cumin seeds
- 1 lemongrass, white parts only, chopped
- 4 cardamom pods, seeds removed
- 4 cloves
- 5 ml ground cinnamon
- 3 white peppercorns
- 2 star anise
- 3 fresh chillies, chopped
- 1 red onion, chopped
- 3 cm fresh ginger, peeled and roughly chopped
- 3 garlic cloves, crushed
- 10 ml lime zest
- 40 g fresh coriander
- 100 ml canola oil
- 2 kg sirloin beef roast
- 125 G butter
- extra virgin olive oil, for drizzling
- 250 ml coconut milk
- 350 g pomegranate rubies
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- For the paste: Dry-roast all the spices for 5 - 8 mins over medium heat to release fragrant oils. Grind until fine. Using a blender or food processor, combine wet and dry ingredients and blend to make the paste.
- Rub meat generously with paste (keep 125 ml paste for the sauce). Marinate meat for 2 days in a sealed plastic zip lock bag in the refrigerator.
- Preheat oven to 160 °C.
- Sear the marinated roast in a pan with butter until golden brown on all sides. Remove and place on baking tray.
- Drizzle with olive oil and place in oven.
- To cook a perfect roast, use a meat thermometer.
Rare: 120 °C – 130 °C
Medium: 135 °C – 145 °C
Medium well: 145 °C – 155 °C - Remove from oven and cover with foil.
- Rest meat for 15 – 20 mins before carving.
- Keep the pan juices to use
- Mix remaining paste with pan juices and place pot on the stove.
- Add coconut milk and cook till sauce thickens.
- Strain and pour sauce into blender with 10 g of the fresh coriander. Blend and heat before serving.
- Serve the sauce and pomegranate on the side and garnish with fresh coriander.
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