Lemongrass, Tamarind, and Ginger Beer Roast Beef

Enjoy in the rich flavours of Slow-Roasted Beef, infused with a unique mix of lemongrass, tamarind, and ginger beer. Enjoy tender, succulent meat with a sticky, flavourful crust that will leave your taste buds craving more.

Product: Saucy Wench Lemongrass & Tamarind Sauce

Serves 4-6

Effort: Moderate

Prep time: 20 mins

Cook time: 2h20m

Gluten free

Ingredients

• 2.5kg Beef Roast
• 4 kefir lime leaves
• 2 bay leaves
• 1 lemon, quartered
• 2 carrots, peeled
• 2 onions, peeled and quartered
• 4 garlic cloves, peeled and halved
• Marinade:
• 1/4 cup lemongrass & tamarind sauce
• 2 tablespoons fish sauce
• 1 tablespoon honey
• 200ml ginger beer
• 1/2 teaspoon chilli flakes (optional)

Instructions

1. Preheat the oven to 160C/ 140C fan.
2. Grease the bottom of a baking tray large enough for the beef with butter. Place kefir lime leaves, bay leaves, carrots, onions, and garlic in the tray.
3. Mix all marinade ingredients in a bowl. Rub the marinade all over the beef roast. Season lightly with salt.
4. Lay the sliced lemon around the beef. Cover the tray with foil and bake for 1 hour.
5. After 1 hour, remove the foil and lemon. Pour ginger beer over the beef and continue cooking uncovered for 1 hour and 20 minutes, basting occasionally with the juices from the tray to create a sticky outer layer.
6. NOTE: If the sugars in the sauce start to cook too quickly towards the end of the cooking process, cover with foil again to stop them burning.
7. Remove from the oven and let the beef rest for at least 15 minutes before serving.
8. Slice the beef thinly and serve with the flavourful roasting sauce from the pan. Discard the vegetables and leaves.
9. Serve with brown rice or roast potatoes and a refreshing salad or green vegetables.

Hints & Tips

• Choose beef cuts like chuck roast or blade roast that aren't too lean for juiciness and a lovely sticky crust.
• Alternatively, chicken or lamb roast can also be used with these flavour profiles.
• Serve over rice or alongside crispy roast potatoes, with a salad or green veggies.
• Store in the fridge for 3-4 days. Cool the sauce and remove the fat before storing. Both the roast meat and sauce are suitable for freezing. Slice the meat and place it in containers before topping with sauce for easier reheating. This prevents the meat from drying out.