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Raisin Rib ‘The Reliable Roast’

 

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Raisin Rib 'The Reliable Roast'
 

 

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Recipe

Raisin Rib ‘The Reliable Roast’

There are a few reasons why I call Raisin Rib the "Reliable Roast". It's a soft, tasty piece of meat that needs very little pampering and if you forget to put on its mascara or add too much lipstick, it still comes out looking good. It does, however, enjoy a long, hot soak in the bath.

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 5 - 6 lbs Raisin-rib roast (Chuck roast off the bone)
  • 3 Tbsp peri peri oil (or sunflower oil)
  • 2 large onions, cut in half and sliced into rings
  • 1 tsp coffee powder dissolved in ¾ cup boiling water
  • 2 heaped Tbsp brown sugar
  • ½ cup tomato ketchup
  • ½ cup tomato jam (this gives the meat a nice glaze)
  • 2 Tbsp soy sauce
  • ½ cup hot chutney
  • 1 Tbsp grainy prepared mustard
  • salt and pepper to taste

Directions

Preheat the oven to 350 Deg C. Place the roast into an ovenproof dish or roasting pan.

Pour a little oil into a saucepan and fry the onions until golden brown.

Add the rest of the ingredients, bring to the boil, stirring continuously, then reduce the heat and allow it to simmer for a few minutes.

Pour over the meat and roast in the oven, uncovered, for 30 minutes. Turn the roast over and roast it, again uncovered, for a further 30 minutes.

Reduce the heat to 320 Deg. F and let it enjoy its long, hot relaxation period, covered, in the oven for about 1 1/2 – 2 hours.

Remove the lid and baste the roast. It should have a nice rich, dark glaze to it. If you find it hasn’t, turn up the heat a little to about 400 deg F and cook it a little longer until it gets that thick, glazed, saucy look!

Tips: Tomato Jami can be made by mixing 1 tablespoon apricot jam with 2 tablespoons tomato paste.

to make your own peri-peri oil: Blend 4 ounces red hot chili peppers, 6 cloves garlic, 1 tablespoon sugar, 1 tablespoon lemon juice, and 1 cup oil.  Keep refrigerated until ready for use.

About Sharon Lurie

avatar

Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

 

comments

 

10 Responses to Raisin Rib ‘The Reliable Roast’

  1. I almost cracked up here at my office, for all my coworkers to hear! I love how you put “makeup” on the roast!

  2. I love how you’ve brought in the twist on coworkers – “cow”orkers!!! You’re sharp, but not as sharp as my carving knives that have sequins and diamante on their handles!! (Check it out on the inside cover of Celebrating with the KBW)

  3. avatar says: Stacey

    Can I use 1st cut brisket or french roast. What is comparable I am unfamiliar with this cut and I already have the other 2 roasts on hand
    Thanks!

  4. Hi Stacey,
    Yes you can use Brisket it also needs a nice long soak in the bath! This roast is also called chuck roast off the bone. You need to use a cut of meat that benefits from low, slow cooking.
    The secret to this roast is allowing a thick saucy glaze to develop around the meat. Keeping the meat uncovered towards the end of the cooking process should allow any excess liquid to evaporate and therefore thicken up. This recipe is no good for Rib Eye/Scotch fillet.

  5. I usually cook covered 1st then uncover, is there a reason why u do it the other way around and is this step important

  6. Hi Chana,
    I like doing this particular recipe this way because I always found covering it first made it quite ‘liquidy’ and almost steamed the meat first. Meat gives off quite a bit of moisture whilst cooking, especially when covered. Cooking it uncovered first helps to brown the meat and thicken and darken the sauce. You can brown it in a large pot or frying pan first if you’d prefer to. However, which ever way works for you, IS the right way! There are so many things to consider when cooking a cut of meat that enjoys slow cooking – just the size of the roasting dish can make a difference!

  7. Please send me free emails and the newsletter

  8. avatar says: Adina

    Hi Sharon,
    Im a bit confused with the heat of the oven some of your degrees are in F and some are in C – can you please specify ?
    Tnx

  9. Hi Adina,
    All Fahrenheit

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