Slow Cooked Lemon-Paprika Beef

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READY IN: 5hrs 30mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Process seeds and bay leaves in a small processor or spice grinder until a medium fine mixture forms. (Fairly fine but still with a few lumpy bits). Season with salt and pepper. Stir in paprika.
  • Rub beef with olive oil and coat with spice mixture. Cover and put in the fridge for 2-3hrs. (You could use the beef straight away but we like to let the flavours penetrate.) Remove beef from fridge about 1/2hr before cooking to let it warm up.
  • Preheat oven to 200deg C (fan forced).
  • Put beef in oven in a baking dish that you can cover with a lid.
  • After 20 mins drop oven temperature to 140degC and cover beef. Cook for 3hours. After about 1hr we usually add ~1 cup water to the pan and turn the meat. Check again at 2hrs, turn and baste meat and add more water if necessary.
  • After cooking time remove roast from pan, wrap in foil and rest for ~1/2 hour before carving.
  • To make Chilli Sauce put all ingredients in a bowl and mix well to combine. Season with salt and pepper. Best done early so it has time for the dried herbs to infuse and absorb some moisture.
  • Slice beef and drizzle with chilli sauce.
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