Beef Pot Roast with Spicy Rice
It wasn't long ago when the only way for people living out of town to eat fresh meat was by killing and preparing the animals themselves. Our farm is 50km from the nearest town, which meant that, back in those days, a trip to town and back in a horse and cart loaded with supplies might take a day or two. The tradition of following food through the cycle of birth to death is an important one if we are to learn to appreciate our food. It's important that we honour the animal or plant that provides our nourishment by valuing and appreciating the gift it has given us, and by not wasting anything. Plus it tastes really good too!This recipe was passed down to my mum from my grandma, who cooked everything on a wood-fired slow combustion stove until the last. She also had a love of rustic pottery, and had so many beautiful pots and casserole dishes, handmade and imperfect, which I am so lucky to be able to use to this day. Somehow a dish always tastes better when you know the people who have cooked it before you. I hope you enjoy this one just as much as we do. It is my preferred way to cook a beef roast that will feed the family and leave some over for sandwiches the next day!
- Crock Pot or Casserole Dish
- 1 kg Roast Beef Blade is best, but Fresh Silverside does too
- 1 tsp Curry Powder
- 1 cup Greek Yoghurt
- 3 tbsp Tomato Paste
- 1 tsp Fresh Minced/Ground Ginger
- 1 tbsp Minced Garlic
- 1/3 cup Vegetable Oil
- 1 cup Rice
- Mix curry powder, yoghurt, tomato paste, ginger, garlic and oil together well.
- Pour evenly over the roast and sit to marinate in the fridge for at least 2-3 hours prior to cooking.
- Cook in a slow oven at 160*C for 1 hour.
- Pour rice evenly around the roast then cook for another hour.
- Carve the roast and top with fluffy rice. Serve with your choice of veggies and enjoy!