Bloody Mary Roast Beef with Oven Roasted Tomatoes and Bloody Mary Salsa
Lean boned and rolled beef rib joint
(sirloin or topside could also be used)
Cherry tomatoes • Olive oil • Red chillies
Bloody Mary Glaze
Garlic • Red chilli • Salt and black pepper
Passatta or tomato juice • Olive oil
Bloody Mary Salsa
Tomatoes • Sweet chilli sauce
Red chilli • Lime • Tomato ketchup
Time to cook:
Rare - 20 minutes per 454g (1lb) 1/2kg
plus 20 minutes
Medium - 25 minutes per 454g (1lb)
1/2kg plus 25 minutes
Well done - 30 minutes per 454g (1lb)
1/2kg plus 30 minutes
Oven tempature: Gas mark 4-5,
180 oC, 350 oF
Weigh and calculate the cooking time using the timings opposite. Place onto a rack
in a roasting tin and open roast in a preheated oven for calculated time.
Make Bloody Mary Glaze - Mix together 3 cloves garlic, chopped, 1 red chilli, deseeded and finely chopped with salt and black pepper. Add 150ml (1⁄4pt) passatta or tomato juice, and 15ml (1tbsp) olive oil.
Oven roasted Tomatoes - Place 454g (1lb) cherry tomatoes, 30ml (2tbsp) olive oil, 2 whole red chillies, cut in half and deseeded, 2 cloves garlic, squashed, into a shallow ovenproof dish. These will take approx 15 minutes to cook so put in the oven towards the end of the beef roasting time.
Make Bloody Mary Salsa - Mix together 2 tomatoes, finely chopped, 5ml (1tsp) sweet chilli sauce, about 1/4 red chilli, deseeded and finely chopped, 1/2 lime, juice and rind, 10ml (2tsp) tomato ketchup, 30ml (2tbsp) vodka. Cover and leave to stand.
About 20 minutes before the end of the beef roasting time, spoon over some of the glaze, repeat this a couple of times.
This is a real pick and mix recipe, possible serving suggestions: hot glazed beef served with oven roasted tomatoes and steaming mash or roast potatoes, or cold glazed (or unglazed) beef with Bloody Mary Salsa. Great hot or cold! 100-175g (4-6oz) raw meat per person for boneless joints and 225-350g (8-12oz) for bone-in joints.